Supervisor-Banquet Operations - Maidstone

Posting Date Apr 14, 2021
Job Number 21034922
Job Category Food and Beverage & Culinary
Location Tudor Park Marriott Hotel & Country Club, Ashford Road Bearsted, Maidstone, KENT, United Kingdom
Brand Marriott Hotels Resorts
Schedule Full-Time
Relocation? N
Position Type Non-Management
Located Remotely? N

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment.

POSITION SUMMARY

Responsible for planning, setting up and operational running of all events and activities in F&B ensuring the quality, quantity and presentation of food & beverage, and all associated conference set -ups and equipment are provided to guests, in accordance with Conference SOPS and company standards and to ensure the customers expectations are met in full.

 

Oversees day to day operations of Events ensures consistency at the highest level of service by training and developing staff and executing the requirements of events based on service standards. The position ensures the Red Coat Program in place and adhered to by all service hosts. In addition the senior C&B supervisor recognizes opportunities to up-sell and suggest enhancements to create outstanding events.

Skills and Knowledge

• Effective sales skills to up-sell products and services
• Knowledge of menu planning, food presentation, and banquet and event service operations
• Knowledge of Event Technology products and services
• Knowledge of current trends in event management and event technology and ability to integrate into the operation in a timely manner
• Broad understanding of facility management (sanitation, maintenance, operations)
• Knowledge of overall hotel operations as they affect department
• Strong communication skills (verbal, listening, writing)
• Effective conflict management skills
• Strong customer and associate relation skills
• Good training/facilitator skills

• Strong organizational skills
• Ability to use standard software applications and hotel systems
• Effective decision making skills
• Effective influence skills
• Strong problem-solving skills
• Effective coaching and development skills
• Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling
• Good presentation and platform skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Ability to effectively manage labor productivity

• Knowledge of governmental regulations and safety standards

Education or Certification

• Good level of English essential
• High School Diploma or equivalent
• Bachelors Degree preferred

SPECIFIC DUTIES 

The following are specific responsibilities and contributions critical to the successful performance of the position:

Banquet Operations 

• Manages departmental inventories and assets including par levels and maintenance of equipment.
• Orders supplies for the department, e.g., china, glass, silver, buffet presentations, props, and other service equipment needs
• Responsible for coordinating with the R&B Manager the beverage ordering and inventory management process
• Uses banquet beverage "Use" records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
• Conducts monthly department meetings with the Banquet captains and hosts.
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.
• Maintains attendance log for banquet hosts.
• Maintains and enforces established sanitation levels.
• Adheres to and reinforces all standards, policies, and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).

Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.

Guest Satisfaction

• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
• Empowers hosts to provide excellent customer service.  Ensures hosts understand expectations and parameters.
• Observes service behaviors of hosts and provides feedback to individuals; continuously strives to improve service performance.
• Reviews comment cards and guest satisfaction results with hosts.  Participates in the development and implementation of corrective action plans.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Ensures host awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
• Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
• Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.

 

Human Resources

 

• Interviews and hires Banquet captains and hosts with appropriate skills.
• Supports a departmental orientation program for hosts to receive the appropriate new hire training to successfully perform their job.  Ensures hosts are cross-trained to support successful daily operations.
• Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in the host performance appraisal process, providing feedback as needed.
• Establishes and maintains open, collaborative relationships with hosts and ensures hosts do the same within the team.
• Actively solicits associate feedback, utilizes and "open door" policy and reviews hosts satisfaction results to identify and address host problems or concerns.  Brings issues to the attention of the department manager and Human Resources as necessary.
• Participates in host progressive discipline procedures.  Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Ensures that regular on-going communication is happening with hosts to create awareness of business objectives and communicates expectations, recognizes performance and produces desired results.
• Celebrates successes and publicly recognizes the contributions of team members; ensures host recognition is taking place on all shifts.  Participates in an on-going host recognition program.

Sales and Revenue Management

 

• Effectively up-sells products and services throughout the event phase.

 

 

Financial Management

 

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.  Manages payroll administration.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
• Ensures accurate customer billing for banquet events.