BANQUET MANAGER

HOTEL INFORMATION Hotel has 8 floors (including concierge level), 145 rooms, and 26 suites, all of which were newly remodeled in 2003! Meeting space includes 8 meeting rooms and a ballroom, totaling 13,000 sq ft of maximum meeting space. Renovation of restaurant, lounge, and lobby is expected to be complete by 2007.

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ABOUT THE OPPORTUNITY

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Manage banquet service operations to achieve customer satisfaction, quality service, and compliance with Sage/Marriott policies and procedures, while meeting AND exceeding financial goals.

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Position is responsible for long and short term planning and day-to-day operations of the banquet section.? Implements and monitors department's budget and manages expenses within approved budget constraints.

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Work with sales and catering department to maximize revenue in banquet food and banquet room rental.

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Manage labor costs, food costs, beverage costs, other expenses in order to produce the best house profit and flow for hotel.

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Work with department associates and all other department?s associates to provide superior quality of service to our guests. Produce guest satisfaction scores on the Marriott GSS that achieve OVERALL SATISFACTION SCORE equivalent to the top percent of all Marriott Hotel & Resorts.

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Work with department associates and all other department?s associates in order to reduce problems experienced by our guests and customers.

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Manage department to create an environment that is second to none as a place to work.

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Train, support, and encourage department associates to reduce turnover, with the goal being 40% turnover or less.

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Analyze banquet event orders, communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.

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Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.

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Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.

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Implement company programs and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, Sage/Marriott standards, and to ensure an optimum level of service, quality and hospitality.

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Supervise human resources in the banquet area to retain and motivate associates, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination, as appropriate.

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QUALIFICATIONS

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Requires advanced knowledge of the principles and practices within the catering, food and beverage and hospitality professions.? This includes experiential knowledge for management of people, complex problems, efficient sales activities and food and beverages management.

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Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.

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Ability to make occasional decisions which are generally guided by established policies and procedures.

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Good oral and communications skills.? Second language preferred.

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Must have professional appearance and attitude.

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Must have two to three years in a related position with this company or other organization(s).

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BENEFITS

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We recognize people as our most valuable asset. Our competitive salary and benefits package includes 401K, matching 401k, bonuses based on individual performance, a recruitment bonus program, dental insurance, medical insurance, life insurance, a vision-care plan, paid sick time, paid company holidays, free parking, job training programs, tuition reimbursement, and paid vacations.

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ABOUT THE COMPANY

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The Norwalk Marriott Hotel, is a franchise hotel managed by Sage Hospitality Resources. The candidate selected for this position will not be an employee of Marriott International, Inc.


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