Spanish Peaks Mountain Club Banquet Manager in Maui, Hawaii
Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
The Banquet manager is responsible for the management and day-to-day operations of the Banquet Department. The manager is responsible for the department’s development of long-term direction, support of Montage’s Mission, Vision and Values; including profitable financial management, effective leadership, excellent customer service, and development, maintenance and monitoring of departmental requirements and standards.
Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events.
Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand.
Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.
Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
Responsible for the development and implementation of a training manual to ensure a high quality presentation and level of customer service within the banquet service team.
Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.
Give daily support and guidance to banquet Associates as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.
Maintain a high level of service by constantly training and coaching all Captains, servers and housemen.
Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.
Responsible for weekly scheduling, staffing and payroll for the Banquet Department.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Provide management coverage in assigned food and beverage outlets as needed.
Provide direct service to guests as needed, including, but not limited to, the job description described above.
Additional duties as necessary and assigned by Director of Food and Beverage.
Developing, implementing and maintaining hotel quality service standards.
Interacting with guests to ensure a positive, memorable experience.
Completing Micros closing paperwork and ensuring adherence to all Liquor Laws.
Introduce and recommend preferred vendors as determined with the revenue goal of the hotel.
Participate in china, glassware, silverware, and linen inventories as necessary.
Maintain solid and open communications with all hotel operating departments.
Communicate daily with the Director of Food and Beverage on each event.
Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations.
Maintain up-to-date information on program and food and beverage events.
Attend all department and hotel meetings as necessary.
Supervise banquet staff and provide ongoing training and support as necessary.
Checks and controls labor report on a daily basis and assists with timesaver edits.
Maintain accurate par levels and inventory of supplies and equipment within the department.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills.
Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.
Must have excellent interpersonal and sales-related skills.
Must have exceptional organizational, supervisory skills.
Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.
Must have exceptional food and beverage knowledge and pricing.
Must be able to work flexible hours AM and PM, holiday’s and weekends.
Most work tasks are performed outdoors. Event dates are mainly outdoors, the heat and sun are uncontrollable. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs.
May be required to lift trays of food or food items weighing up to 30 lbs.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
High school or equivalent education required. Bachelor’s Degree preferred.
Three to five years of food and beverage service background and prior hospitality experience required.
Licenses or Certificates
Maui County Liquor Card required
In the United States we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life.