Private Dining & Meetings Floor Manager

Job description

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels , Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 70 beautiful properties in gateway cities and distinctive resort locations around the world. Our associates deliver sophisticated and warmly authentic service in a comfortable and luxurious atmosphere that cultivates fulfilling experiences for both our associates and our guests.

Desired profile

JOB SUMMARY

Supervises and manage the daily execution of all banquet functions including overall quality, set-up, cleanliness and service while personally assisting in providing high quality service based on requirements and standards.
Monitors the daily performance of the banquet service staff and provide clear and concise communications to everyone servicing the event. Identifies training opportunities and plans a strategy to accomplish goals.

CANDIDATE PROFILE

Education and Experience
·  High school diploma or GED; 2 years' experience in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related professional area.
OR
·  Bachelor's degree from an accredited university in Hospitality, Business Administration, or related major; 2 year experience in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related professional area.


CORE WORK ACTIVITIES

Managing Banquet Services

·  Supervises the daily execution of all banquet functions including overall quality, set-up, cleanliness and service.
·  Identifies any maintenance issues and schedule appropriate repair or cleaning.
·  Provides support to floor associates / supervisors during the planning, set-up and service of each assigned function.
·  Meets with clients prior to event to review all special requirements and expectations and provides introduction to the assigned floor associate.
·  Coordinates with the culinary and stewarding teams to determine function timing, service equipment requirements and menu selections.
·  Assists in creating or creates room diagrams for all events including food and beverage service.
·  Inventories all equipment and supplies as directed by the Event Operations Manager.
·  Performs Event Operations Manager duties relate to private dining in his/her absence.
·  Manages departmental inventories and maintains equipment.
·  Applies knowledge of all laws, as they relate to an event.
·  Schedules banquet service staff to forecast and service standards, while maximizing profits.
·  Assists team in developing lasting relationships with groups to retain business and increase growth.
·  Maintains established sanitation levels.
·  Any other responsibilities and tasks assigned to you by management in banqueting or in other outlets.

Monitoring Processes and Procedures

·  Ensure that all policies and procedures are maintained and enforced.
·  Schedules all banquet services employees according to established service guidelines.
·  Inspects all banquet events to verify proper set-up according to layout plans and client expectations.
·  Assist the Event Operations Manager setting goals and delegate tasks to improve departmental performance.
·  Leads shifts and actively participates in the servicing of events.
·  Acts as a liaison to the kitchen staff.
·  Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.

Managing and Conducting Human Resources Activities

·  Monitors the daily performance of the banquet service staff; including hiring, training, assigning daily tasks, evaluating performance and ending assignments.
·  Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction
·  Interviews, selects and trains employees.
·  Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status.
·  Provides for the safety and security of the employees or the property.
·  Monitors employee attendance and records absences/tardiness.
·  Helps direct supervisors to achieve their own development goals.
·  Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
·  Attends and participates in all pertinent meetings.
·  Observes service behaviors of employees and provides feedback to individuals.
·  Monitors progress and leads discussion with staff each period.
MANAGEMENT COMPETENICES


Leadership

·  Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.

·  Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..

·  Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.

·  Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

·  Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.

·  Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.

·  Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

·  Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.

·  Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.

·  Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

·  Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.

·  Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

·  Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.

·  Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.

·  Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.

·  General Event Management - The ability to have a working knowledge, understanding of policies, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
·  Event Services - Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
·  Compensation and Benefits -The knowledge of principles, regulatory laws, and application of human resources compensation and benefit methods, including workers compensation and work accident procedures.
·  Payroll -Knowledge of principles and application of human resources hourly and management payroll methods and practices.
·  Personnel and Human Resources -Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
·  Training -The ability to perform training needs assessment analysis, develop training programs, and effectively delivering training to employees.
·  Revenue Management -Knowledge of revenue management concepts, processes and strategies such as average daily rate, revenue per available room, sales cycles and trends, account management, pricing and inventory management. Skill in using a Yield Management system.
·  Banquets -Have a working knowledge of service standards, procedures and techniques for executing banquet event orders to include banquet /meeting room set up and strike, banquet design, and banquet beverage set-up and controls.
·  Bar -Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
·  Finance/Accounting -Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
·  Food and Beverage Inventory -Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
·  Food and Beverage Sanitation -Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
·  Food Production and Presentation -Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
·  Food and Beverage Marketing -Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
·  Retail Management -Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
·  Restaurant/Event Room Operations -Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
·  Reservation Systems -Familiarity with reservation systems (manual/online) for everyday operations and special events including creation of floor plans, seating, and time charts.

·  Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

·  Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

·  Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

·  Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.

·  Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.

·  Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.