Assistant Banquet Manager
Autograph - Davenport, IA

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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

Aon Hewitt
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 America 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 inventories.
· Supervise the work of Banquet Captains and observe the performance of hourly service personnel.
· Must be able to convey information and ideas clearly. 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 pressure.
· Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. 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 guest/associate incidents.
· Assists 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 and grooming.
· 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 necessary.
· 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.

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