Directs and motivates the banquet team while personally assisting in providing high quality service to Radisson on-site events and Radisson Catering off-site events. Radisson events include weddings, social events, conferences, conventions, meetings, and more. Provides clear and concise communications to everyone having ownership in the success of the event. Supports the Director of Banquets with all strategies to accomplish departmental goals.
ESSENTIAL JOB RESPONSIBILITIES:
May include, but not limited to:
Supports and maintains the highest guest service standards ensuring satisfaction to create retention and growth of business through referrals and repeat events.
Displays leadership in guest hospitality, exemplifies excellent guest service and creates a positive atmosphere for team member/guest relations.
Actively seeks to create memorable service moments by observing and coaching team member/ guest interactions daily with the goal of continuously pushing for improvement.
Supports recruiting, selecting, onboarding, training, coaching, and counseling staff in a talent based organization.
Communicating with each group or event to ensure guest satisfaction.
Collaborates with Convention Services Managers (CSMs) and Group Contacts to execute on all event needs and expectations.
Collaborates with the Executive Chef and culinary team to ensure quality food service and compliance to food handling and sanitation standards.
Partners with Director, Managers, and Supervisors to handle all staff issues and resolve guest concerns professionally and quickly.
Completes daily administrative work
Develops specific goals and plans to prioritize, organize, and accomplish work.
Supervises daily F&B shift operation and monitors compliance with all F&B policies, standards and procedures
Monitors and maintains the productivity level of employees.
Communicates areas that need attention to staff and follows up to verify understanding.
Understands employee positions well enough to perform duties in employees' absence.
Assists in the ordering of Food and Beverage (F&B) supplies, cleaning supplies and uniforms.
Attends required meetings (e.g., BEO review, team huddles)
Supports and supervises an effective monthly self inspection program
Operates all department equipment as necessary and reports malfunction.
Works with Supervisors and Director to write staffing schedules.
Supports Director with managing staffing levels to verify that guest service, operational needs, and financial objectives are met.
Verifies that all team members/supervisors understand the Greenleaf Hospitality Group philosophy, Radisson brand standards, and specific Departmental culture.
Assists Supervisors and Director in understanding team members ever changing needs and expectations, and how to exceed them
Celebrates and fosters decisions that result in successes as well as failures
Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendations for improvements.
Establishes and maintains open, collaborative relationships with employees.
Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork and passion for providing service.
Stays readily available/ approachable for all team members and guests.
Supports Director with all department financial strategies and objectives.