Amazing Opportunity! The Marriott Syracuse Downtown is currently seeking an energetic and detailed oriented Director of Banquets to lead our banquet team. If you are passionate about hospitality and looking to excel your carreer, Apply Today! We offer excellent benefits and competitive pay!

 

JOB OVERVIEW:  Hires, trains and directs the banquet staff in servicing all banquet activities, including banquet equipment inventory, in order to ensure a successful function, profitability and repeat business.

REPORTS TO:       General Manager

ESSENTIAL JOB FUNCTIONS:

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communications, and ongoing staff development. Recommend discipline and/or termination when appropriate.

 

Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications.  Maintain and control banquet equipment inventory, including but not limited to china, cutlery, glassware, and linen. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.

 

Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.

 

Supervise clean up of function room and proper breakdown and storage of equipment, including maintaining and updating inventory.

 

Enter billing information into point of sale/automated sales system in order to generate a final guest check.  Process payroll for each event which includes calculating number of hours worked and gratuity distribution.

 

Evaluate event outcomes to identify areas to achieve maximum profitability and over-all banquet event success to include controlling costs and quality of service.

 

Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.

 

Create, distribute and enter all weekly schedules into payroll system.

 

Monitor weekly timely sheets for accuracy of punches and meal breaks.

 

Ensure all events are staffed accordingly to covid standards according to local county/state executive orders as well as ensuring all guests and associates are following covid safety protocols.

 

Monitor compliance with health and fire regulations regarding food preparation and serving.

 

Estimate food, liquor, wine and other beverage consumption to anticipate amounts to be purchased or requisitioned.

 

Perform inventories regularly to ensure all equipment; supplies and serving ware meet needs of anticipated functions.

 

Order and purchase equipment and supplies.

 

Have strong understanding of union contract and schedule accordingly and to needs of business.

 

Walk space frequently to ensure guests have a clean and presentable environment.

 

 Review BEO’s thoroughly and collaborate with Director of Catering & Head Chef to execute events to meet and exceed guests expectations.

 

 Schedule staffing according to event size while meeting business & union contract needs.

 

Ensure each event is scheduled accordingly with appropriate number of set up staff to ensure room is set to BEO requirements, arranging clean up and flipping of rooms timely.

 

Communicate regularly with Head Chef on the timing of meal courses to be served to ensure staff are ready and prepared.

 

 Be presentable and available to respond to guests questions and accommodate special requests as needed.

 

Communicate both verbally and in writing to provide clear direction to staff.