Title: Mgr-Banquets, Americas
Location: USA-MD-Bethesda-Marriott International HQ
Job Number: 13000YFB
JOB SUMMARY
Members of the Operations Support Resources team will be deployed to temporary assignments of varying durations (based on specific hotel needs) as directed by CLS Leadership. This job is designed to "fill the gaps" in the operations of our hotels as identified by leadership. This job will require members of the team to travel extensively; however, relocation is not expected. The time in position requirement, in order to transfer to a new position, will follow the standard company policies. Performance will be evaluated after each assignment via an appraisal from the General Manager/Department Head of the hotel where the assignment occurred. Operations Support Resources associates are expected to demonstrate professional demeanor and behavior at all times as the associate represents the Continent Lodging Services organization of the Americas. Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.
Marriott International offers you the opportunity to find the hospitality job and career journey that's right for you. With more than 1100 managed properties and 18 brands you'll find us in your neighborhood and in more than 74 countries across the globe. Find Your World™ at Marriott.
Qualifications:
CORE WORK ACTIVITIES
Managing Banquet Operations
· Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
· Applies knowledge of all laws, as they relate to an event.
· Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
· Adheres to and reinforces all standards, policies, and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).
· Maintains established sanitation levels.
· Manages departmental inventories and maintains equipment.
· Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
· 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.
Participating in and Leading Banquet Teams
· Sets goals and delegates tasks to improve departmental performance.
· Conducts monthly department meetings with the Banquet team.
· Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
· Acts as a liaison to the kitchen staff.
· Leads shifts and actively participates in the servicing of events.
Ensuring and Providing Exceptional Customer Service
· Sets a positive example for guest relations.
· Interacts with guests to obtain feedback on product quality and service levels.
· Responds to and handles guest problems and complaints.
· Empowers associates to provide excellent customer service.
· Ensures associates understand expectations and parameters.
· Strives to improve service performance.
· Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
· Reviews comment cards and guest satisfaction results with associates.
Conducting Human Resources Activities
· Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
· Observes service behaviors of associates and provides feedback to individuals.
· Monitors progress and leads discussion with staff each period.
· Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
CANDIDATE PROFILE
Education and Experience
· High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.
Management Competencies
Leadership
· Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Marriott in alignment with its values.
· Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
· Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.
Managing Execution
· Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required
· Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Building Relationships
· Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
· Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Marriott's Spirit to Serve.
· Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
· Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Personal Expertise
· Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
o Event Planning - The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
o 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.
o 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.
· Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
o Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
o Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
o Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
o Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
o Writing - Communicating 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.
Job: Event Management
Organization: Corporate