Job Details

Overview/Basic Function

Responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.


• Ensure that standards are maintained at a superior level on a daily basis.


• Maintain complete knowledge of daily house-count, arrivals/departures, VIPs; scheduled in-house group activities, locations and times; correct maintenance and use of equipment; all department policies/service procedures.


• Maintain complete knowledge of service requirements for each scheduled function: detailed menu selections, major ingredients, appearance, texture, quality standards, garnish, and method of presentation; particular characteristics/descriptions of wines/champagnes ordered; prices of specified selections of cash functions; groups' names and background; type of functions and expected attendance/guarantee numbers; scheduled hours of service; special requests/arrangements; order of service; traffic flow in room; VIPs; payment arrangements.


• Maintain complete knowledge of liquor regulations; storage areas for supplies; instruct designated personnel to rectify cleanliness/organization deficiencies; establish par levels for supplies and equipment; complete requisitions to replenish shortages; requisition linens/skirting; review sales and resolve discrepancies with accounting; track revenue against budget; retrieve and organize BEOs; post function sheets; prepare weekly work schedules; adjust schedules to meet business demands; ensure staff report to work as scheduled; document late/absent employees; coordinate breaks; participate in pre-convention meetings; conduct site visits with sales/catering; inspect function areas; meet with Chef and Stewarding to review menus and equipment requirements; ensure delivery times and special arrangements; prepare station assignments; assign side-work; communicate changes; monitor staff performance; assist Banquet Staff; observe guest reactions; ensure guest satisfaction; anticipate guests' needs; promote positive guest relations; be familiar with hotel services; monitor and handle guest complaints following six-step procedures; total charges for group functions; settle BEOs in Delphi; adhere to cashiering procedures; ensure unused food is returned; direct final breakdown and cleanup; ensure department standards are met; monitor equipment and work areas; answer outlet phone; handle void checks; assist servers with expediting problem payments; run system-closing reports; ensure close-out duties; onboarding training for new hires; conduct a one-week formal training program; ongoing training; coach and provide feedback; handle disciplinary problems; promote teamwork and morale; liaison with bar/beverage and wine managers; respond to all communications; prepare payroll and tip distribution; complete maintenance work orders; coordinate with Engineering; document information in the department logbook; complete closing duties; review status with on-coming supervisor; ensure post-event recaps; perform other duties as required.

Qualifications

• Experience: Minimum 21 years of age to serve alcoholic beverages; two years' experience as a Banquet Manager, preferably in a luxury or ultra-luxury environment


• Education: High school diploma


• General Skills: Attention to detail, speed and accuracy; ability to prioritize, organize and follow-up; clear thinking; calm under pressure; good judgment; follow directions; understand guest service needs; teamwork; ability to work with minimal supervision; maintain confidentiality


• Technical Skills: Knowledge of various service styles; room set-up styles; ability to interpret BEOs; knowledge of staffing guidelines; fluent English communication; legible communication; basic math; familiarity with cost controls and banquet Sales tools


• Language: English required; other languages preferred


• Physical Requirements: Ability to exert physical effort in transporting up to 50 pounds; endure various movements; reach; remain stationary when needed; communicate with guests and coworkers


• Licenses & Certifications: ServSafe Management Certification desired

About Us

Located on the Kona Coast of the Big Island of Hawai‘i, Kona Village Resort will open its doors and welcome back ‘ohana (family) to the historic and culturally rich destination in 2023. Spanning 81 acres, Kona Village, A Rosewood Resort will draw inspiration from the site's history, local culture and natural elements. Less than 10 miles north of Kona International Airport, Kona Village will debut 150 unique guest accommodations with locally-inspired décor and seclusion. The resort will offer multiple dining venues and event spaces for meetings, events and celebrations.

Job Details

• Hiring Entity: Kona Village Resort, A Rosewood Resort


• Department: Food & Beverage - Services


• Job Type: Full-time Permanent


• Location: Hawaii, United States