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Meet with the Chef and Banquet Manager to review scheduled group's menu and equipment requirements. Position will supervise banquet staff, in conjunction with the Banquet / Food and Beverage Manager.
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With direction for the Banquet Manager, assigns stations to servers, assigns side work functions, and ensures that all duties are completed before each server signs out. This person will be responsible for supervising the staff and acting as the lead server to ensure quality guest service at all hotel banquet functions and restaurant functions.
ExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Senior Banquet Operations Manager. Leads Event Operations Staff and acts as a liaison between Banquets, Sales, Event Planning and the customer to ensure consistent, high level service throughout hotel events.
ExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Must have a minimum of three years hotel banquet management experience. The Banquet Events Manager will assist the sales team with events in ensuring service standards are met with each group.
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The Banquet Manager supports the oversight of the financial, operational, safety and service-related success at their hotel. Minimum 2-3 years experience as Banquet Manager in a hotel required.
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Work environment: Indoor and outdoor hotel building, kitchens, banquet areas, rooms, facilities and structuresGeneral Requirements:Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
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The Iconic Hilton Chicago located on picturesque Michigan Avenue is searching for a Manager of Floor Facilities (Banquet Set-up) to join their dynamic events team. A Facilities Floor Manager is responsible for inspecting and ensuring the proper set up of all banquet functions in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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The Banquet Manager will maintain and execute the Standards of Service for Food and Beverage events, assuring success for the guest experience. The Banquet Manager reports directly to the Director of Food + Beverage.
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Leads on-property sales functions to build long-term, value-based customer relationships that enable achievement of hotel sales objectives. Work and communicate with 3 rd party Banquet & Catering Team to maximize profitability.
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Makes solicitation and service calls in person, through mail/email, and by telephone on assigned accounts to promote and sell hotel, banquet and restaurant facility space and services. Oversees the sales of the products and services of the hotel, banquet and restaurant.
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The hotel is slated to open in July, we are looking to hire our sales director starting May to begin pre-sales. Tracks activities of the competition and the market and the hotel's position in the market and communicate significant changes to General Manager and Director of Operations.
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Be familiar with all Highgate Hotel sales policies and selling techniques with an emphasis on maximizing occupancy, Average Daily Rate (ADR) and Banquet and Catering revenues. Conduct daily Highgate Hotel Business Review (HHBR) meeting with Sales and Catering, operations staff and General Manager.
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Meets and/or exceeds individual quantitative revenue and production goals set forth by the General Manager. Participates in preparation of annual hotel budget and oversees development and implementation of marketing plans and action plans, development of special promotions or packages, and ideas to build occupancy.
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Key departmental contacts include Sales Staff, Executive Chef, Banquet Manager and/or convention services staff, and hotel Executive Committee. Assist with implementation of catering sales and marketing strategies, including securing new accounts, maintaining existing accounts, and executing tactical plans to maximize the profitability of the hotel while maintaining customer satisfaction and servicing VIP clients.
ExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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Evaluate potential business opportunities for the hotel and present findings as necessary to the GM, Corporate Director of Sales, and Revenue Manager. Essential Functions: To effectively manage the Banquet food & beverage operations of the hotel in order that customer expectations are exceeded and that the department meets its financial and legal obligations as laid down in budgets and statutes.
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