Prince Waikiki: Banquet Manager (Salary)

Location Type: On-site

 

Aloha and Welcome! Thank you for your interest in employment opportunities with Prince Waikiki on Oahu. We invite you to our dynamic team of hospitality professionals.

We are confident that our salary and benefits package will be attractive. In addition to competitive industry salaries, ambassador recognition programs, training, and career opportunities, we offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, 401K, Health Reimbursement, discounted parking, dining and golf discounts, and more.

At Prince Waikiki, we’re creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees.

Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners.

By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.

Band 3

PW Banquets F&B Manager

Primary Responsibilities: Responsible for the efficient operation and successful execution of all events. Collaborate with clients and work interdepartmentally to ensure all event needs are met and delivered to satisfaction. Hire, train, manage, and direct Banquet staff in servicing all banquet related activities. Develop and manage banquet budget. Work closely with Catering & Conference Services to create memorable client experiences.

Essential Duties:

1. Hire, schedule and train all Banquet staff, including conducting roll call and monthly meetings and illustrating the proper techniques and etiquette for buffet and all type of service. Define staff performance requirements, monitor performance and develop action plans for achievement of goals. Delegate assignments to the Banquet Captains.
2. Supervise the set-up of function rooms to include placement of linen, silver, china and equipment prior to functions for cleanliness, proper inventory and set-up.
3. Communicate with the kitchen, service, Conference Services and Engineering staff in a calm and positive demeanor during the course of the function. Communicate with the guest host to ensure timely execution of events, quality service and adherence to all applicable federal, state and local safety and health regulations and corporate standards.
4. Supervise the clean-up of function rooms and the proper breakdown and storage of equipment.
5. Train, direct and supervise the Banquet Porters. Ensure proper maintenance and set-up of all function rooms according to established standards and specifications.
6. Complete billing information.
7. Process payroll for each event, including calculating the number of hours worked and gratuity distribution.
8. Check staff attendance according to schedules and adjust and reassign server stations as necessary, in order to provide quality service during functions.
9. Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
10. Knowledge of appropriate table settings and service ware.
11. Knowledge of all applicable federal, state and local health and safety regulations.
12. Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathematical calculations without error.
13. Ability to manage a large staff and apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees as necessary.
14. Manage all banquet equipment inventory and proactively source/budget additional equipment as needed.
15. Anticipate and resolve any issues that may arise during events to ensure a positive experience for guests.
16. Participate in any client meetings, site inspections, and pre-cons as necessary.
17. Work closely with the Director of Catering & Conference Team to create customized, memorable, and unique events and client experiences.
18. Enter and process billing information.
19. Process payroll for each event, including calculating the number of hours worked and gratuity distribution.
20. Check staff attendance according to schedules and adjust and reassign server stations as necessary in order to provide quality service during functions.
21. Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
22. Knowledge of all applicable federal, state, and local health and safety regulations.
23. Ability to manage a large staff and apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees as necessary.

Other Duties:

1. Maintain an open door policy and monitor employee relations.
2. Attend various meetings.
3. Order supplies and linens for functions from the Purchasing and Housekeeping Departments.
4. Separate, post and distribute event order sheets.
5. Assist the Wait help and Banquet Captains with the execution of events according to event orders and the quality standards of the Hotel and Golf Club.
6. Perform other duties as requested by the Director of Food and Beverage.

Working Conditions:

1. Must have flexible availability and be able to work varied shifts & holidays.
2. Must be able to work a minimum of 45 hours per week.
3. Must be able to travel for business, training, or attend meetings as required.
4. Must be able to work outdoor venues for functions.

Equipment Use:

1. Ability to demonstrate proficiency in software including but not limited to Infor HMS, HotSos Microsoft Office, OnTrack, Dayforce, Birchstreet, etc.
2. Ability to use various office equipment, including, but not limited to telephone, typewriters, calculators, 10-key, photocopiers, printers and fax machine.

Mental and Physical Demands:

1. Ability to work under pressure and deal with situations which may be deemed stressful during busy periods.
2. Ability to demonstrate critical thinking and strategic thought to address complex situations and problems.
3. Ability to multitask, prioritize and meet deadlines.
4. Ability to prioritize and organize workload to ensure deadlines are met.
5. Ability to stand, walk and/or sit continuously to perform the essential job functions for the full duration of the shift.
6. Ability to lift and carry 25 pounds.

Communication Demands:

1. Must be able to effectively communicate in English in person, over the phone, in writing to guests, employees, clients and vendors professionally. Must be able to speak, read and write proficiently in the English language.
2. Must be able to ensure all emails are responded on time according to hotel standards.
3. Must be able to effectively deal with internal and external customers, some requiring high levels of patience, tact and diplomacy to defuse anger and collect information.
4. Must be able to effectively deal with guest and employee concerns in a friendly and positive manner, including listening to the nature of the concern, demonstrating empathy, patience, tact and diplomacy with the guest and providing positive and proactive solutions.
5. Must be able to exercise judgement, supervise the work performance of others and develop subordinates to the enhance advancement in the Hotel.

Minimum Qualification Requirements:

• Any combination of education, training or experience that proves the required knowledge, skills, and abilities necessary to perform the duties of the position.
• High School diploma required. College degree in Hotel and Restaurant management preferred.
• Minimum five years related work experience.

• Liquor Commission Manager’s Card preferred or acquired within 30 days after hire.

• Ability to speak another language in addition to English is preferred, with Japanese being the most desirable.

We appreciate your interest in joining our ‘Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form.