Director of Banquet Operations Marriott International

Managing Banquet Operations

• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
• Applies knowledge of all laws, as they relate to an event.
• Uses banquet beverage Use records to control liquor costs and manage the banquet beverage perpetual inventory.
• Ensures accurate customer billing for banquet events.
• Ensures coordination and execution throughout the event.
• Attends pre-conference meetings to ensure specifications of the group event are well executed.
• Ensures function space and corresponding heart of the house areas are cleaned and maintained.
• Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.

Leading Banquet Team

• Attends and participates in all pertinent meetings.
• Leads shifts and actively participates in the servicing of events.
• Leads discussions to review scheduled events and proactively avoid service challenges and failures.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing Profitability

• Assists team in developing lasting relationships with groups to retain business and increase growth.
• Manages department controllable expenses to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

• Anticipates guests' needs and responds promptly.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Handles guest problems and complaints.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Strives to improve service performance.

Conducting Human Resources Activities

• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
• Observes service behaviors of employees and provides feedback to individuals and/or managers.
• Interviews and hires employees with the appropriate skills to meet the business needs of the operation.
• Ensures property policies are administered fairly and consistently.
• Monitors and manages the payroll function.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.
• Ensures employees are treated fairly and equitably.
• Effectively schedules to business demands and for tracking of employee time and attendance.
• Celebrates successes and publicly recognizes the contributions of team members.
• Strives to improve employee retention.
• Ensures employees receive on-going training to understand guest expectations.
• Sets goals and delegates tasks to improve departmental performance.
• Provides additional training to employees of other departments when additional assistance is needed for larger functions.