This is a franchise job posting, Assistant Banquet Manager, Hotel Blackhawk Autograph Collection, Davenport Iowa.
Please do not apply for this job online. Please contact the property directly at 563-484-5913 or via email at firstname.lastname@example.org.
Talent Acquisition Solutions
Recruiting Operations and Delivery on behalf of Marriott International, Inc.
Hotel Blackhawk is a majestic city landmark since 1915
which, having been left idle for a few years, was renovated and reopened in
December of 2010.
This grande dame of Davenport, IA
hotels whimsically appeals to today’s savvy traveler with a hip and historic
restoration that embraces its glorious past with a new contemporary spirit. It
is an Autograph Collection hotel, with a Four Diamond rating, a 2 year winner
of the Smart Meeting, Platinum Choice Award, ranked #9 among Historic Hotels of
and the only hotel in the state ever recommended by Forbes Travel Guide.
Effective Operations of Banquet Department:
Works closely with the Banquet Manger to lead the banquet staff, ensuring the
department operates efficiently and business goals are achieved. Attends
appropriate meetings and communicates effectively with all responsible staff to
ensure guest needs are met.
Responsible for effective labor management
through proper scheduling, monitoring, and adjusting based on business needs.
Follows procurement guidelines and applies good business judgment. Manages and
maintains company assets to stay within budget guidelines.
Assists with monthly and year-end
Supervise the work of Banquet Captains and
observe the performance of hourly service personnel.
Must be able to convey information and ideas
Must be able to evaluate and
select among alternative courses of action quickly and accurately. Must work
well in stressful, high pressure situations.
Must maintain composure and objectivity under
Must be effective in handling problems in the
workplace, including anticipating, preventing, identifying and solving problems
Must be effective at
listening to, understanding and clarifying the concerns and issues raised by
co-workers and guests.
Accountable for guest satisfaction by ensuring
food and beverage service standards are met and guests’ needs are responded to
in a timely manner. Resolves guests’ complaints in courteous and friendly
manner, focuses on service recovery when applicable. Works side by side with
staff to train and model appropriate guest service standards. Builds
relationships with clients to maximize repeat business.
Safety/Risk Management: Conducts routine
inspections of banquet operations to maintain quality food, beverage and
kitchen/restaurant standards per brand, local, state and federal regulations.
Ensures a clean and safe work environment, and follows all CSM procedures for
the Banquet Manager with interviewing and hiring. Is responsible for coaching,
development, and performance management of banquet associates. Evaluates staff
performance and takes appropriate corrective action as needed to hold employees
accountable. Motivates staff by setting goals, providing ongoing feedback, and
rewarding/recognizing employees. Responsible for training all employees and
ensuring training records are maintained in conjunction with Banquet Manager.
Analyzes quality issues, identifies training
needs and ensures implementation to improve results. Ensures all company,
brand, and department specific training requirements are met.
Responsible for effective self/workload
management. Demonstrates clear written and verbal communication skills.
Promotes collaboration and positive,
professional work environment. Attends all daily, weekly and/or monthly
department/hotel meetings to ensure proper communication/planning occurs.
Adheres to all Standard Operating Procedures.
Approach all encounters with guests and
employees in a friendly, service oriented manner.
Maintain high standards of personal appearance
Ability to work long and varied hours. Must be
available on evenings, weekends and holidays.
Ability to stand during entire shift.
Must be proficient in Windows operating
systems and be familiar or be capable of learning MICROS
1 year of progressive experience in a hotel or
a related experience required.
Assist Food & Beverage Director and
Catering Manager with special promotions or changes.
Responsible for control and maintenance of all
service equipment. Write service requests as necessary.
Cross train as necessary as a
manager/supervisor in other F&B Outlets
Assist with audio/visual equipment, as
Correct hazards and notify the Banquet Manager.
Must be able to work with and understand
financial information and data, and basic arithmetic functions.
High School diploma or equivalent required.