Banquet Manager

The InterContinental Life is now available at the award-winning Minneapolis – St. Paul International Airport. Dynamically designed as the ultimate destination for both leisure and business, InterContinental Minneapolis – St. Paul International Airport is enviably the only hotel connected to the airport. Just steps from Terminal 1, relax in sophisticated guestrooms, dine in three outstanding bars and restaurants, or host an event in 30,000-square-feet of meeting space, all conveniently located just 20 minutes from the downtowns of Minneapolis or St. Paul.

• Maintains banquet department staffing levels so as to provide for optimal performance in alignment with the union contract
• Develops/approves all banquet department schedules, forecasts and budgets
• Establishes and administers all departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet check
• Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operations
• Approves all department storeroom/purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
• Reviews/maintains daily payroll report/records, ensures labor costs conform to established guidelines
• Maintains banquet server gratuity information
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance
• Establishes appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations
• Oversees security and maintenance of all banquet equipment and supplies
• Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with Banquet Chef and Captain to obtain/provide current status of daily activities/functions and information regarding upcoming events
• Responds to guests complaints/comments in a positive, professional manner
• Conducts departmental meeting as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activities
• Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
• Other duties as assigned
• Reports directly to Director of Food and Beverage

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations
• Three to five years progressive management experience in large up-scale, hotel or convention center banquet operations
• Certifications; "Certified Food Manager", "TIPS" or equivalent responsible vendor
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency ensuring adherence to established guest satisfaction criteria
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include nights, weekends and holidays