Banquet Manager

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards.  Direct, implements and maintains a service and leadership philosophy, which serves as a guide to respective staff to ensure guest satisfaction.  The Banquet Manager’s job is both colleague and guest focused. They must motivate and mentor their peers towards greater service delivery as well as champion the product offering, from upkeep and quality of the furnishings and meeting room to the food and beverage quality. They must be pleasant, conscientious and professional—with excellent knowledge of service expectations, Fairmont Service Essentials and standards. The Banquet Manager must also be able to operate effectively as part of a team, communicate clearly and ensure smooth service operations and quality service.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
• Manual system procedures.
• Daily housecount, arrivals/departures, VIPs.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• All liquor brands, beers and non alcoholic selections available.
• All Banquet menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
• P.O.S. and manual system procedures.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of service requirements for each scheduled function:
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Particular characteristics/descriptions of wines/champagnes ordered.
• Prices of specified selections of cash functions.
• Groups’ names and background.
• Type of functions and expected attendance/guarantee numbers.
• Scheduled hours of service.
• Special requests/arrangements.
• https://careers.accor.com/global/en/job/banquet-manager-in-fairmont-dallas-dallas-united-states-jid-65880