Omni Hotels & Resorts
Overview
Parker House Hotel
As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at America\'s oldest continuously-operating hotel. Located on the Freedom Trail, guests enjoy grand views of historic downtown Boston, distinguished decor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping and more. Just 2.5 miles (10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this historic property.
Job Description In conjunction with the Director of Banquets, responsible for the management of all aspects of the banquet operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Responsibilities
Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
Understands associates positions well enough to perform duties in associate\'s absence. Understand local contract and adhere to it.
Responsible for the day to day operation for all banquet functions, to include efficient and effective running of all events ensuring operating costs are minimized.
Supervise the movement and/or storage of all necessary convention boxes, pallets, equipment from hotel receiving to designated event space based on guest preference.
Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.
Adhere to and enforce all proper trash procedures.
Maintain up to date knowledge of local and international market trends in order to create event space that is relevant, thereby maximizing sales opportunities.
Work with Sales to assist in promotion of public events, in-house events, site visits, tasting, etc.
Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Manage day to day operation to consistently inspect all events to ensure that the correct standards are being maintained. Ensure high-quality meeting room sets, service, food quality and presentation.
Establish steps of service for banquet services and monitor associates to ensure compliance.
Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Communicates daily with Executive Chef and Executive Steward to discuss daily events, business forecast, special projects and status of associates.
Supervise the banquet sanitation operation and timing of service out of the kitchen and into all banquet areas. Ensure prompt delivery and quality control from point of departure to arrival.
Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures (e.g., invoices, payroll, event recaps, banquet checks, requisitions).
Conduct daily stand up meetings with associates to ensure relevant information is communicated prior to each event.
Schedule and conduct daily/weekly walk-throughs. Maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work orders and schedule maintenance.
Schedule and conduct quarterly inventory on all banquet equipment.
Schedule and conduct monthly food and beverage inventories.
Maintain cleanliness and organization of all banquet space, FOH & BOH. Ensure all rooms are clean and public space is configured to blueprint layout when not in use.
Review staffing levels to ensure guest service, operational needs and financial objectives are met. Ensure and maintain productivity level of associates.
Execute all necessary instructions on Banquet Event Orders and inspect all function rooms prior to event start. Handle all special requests and pop ups as needed.
Attend pre-convention meetings and tastings as needed.
Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance.
Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
Utilize interpersonal and communication skills to lead, influence and encourage others; advocate sound financial and business decision making.
Encourage and build mutual trust, respect and cooperation among associates. Ensure associates are treated fairly and equitably. Strive to improve associate engagement and retention.
Solicit associate feedback, review associate satisfaction results and follow up on associate problems and concerns. Ensure recognition is taking place throughout departments.
Maintain a professional, neat and organized appearance according to The Omni Parker House standards.
Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
Conduct/attend all required department trainings and meetings.
Perform any other duties required by senior management.
Qualifications
Position requires a minimum of five years progressive experience in Food & Beverage Management. Minimum two years\' experience in a Banquet Operations leadership role.
Large convention hotel / high volume business experience strongly preferred.
Bachelor\'s Degree or Equivalent.
Union environment experience preferred.
Must possess the ability to handle stressful and busy hotel operations.
Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings.
Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
Strong computer and technical skills to include on-line purchasing systems.
Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
Demonstrated ability to mentor and develop growing talent for the company.
Demonstrated ability to handle progressive discipline/coaching discussions.
Proven ability to engage associates at all levels.
Demonstrated ability to work with Sales and Catering leadership.
Willingness to work flexible hours during busy times, including nights, weekends and holidays.
Must meet standards of appearance and maintain a high level of personal hygiene at all times.
Must be passionate about providing warm, engaging and personalized service.
Serve Safe certified food manager | Unexpired TIPs required.
Ability to work in a fast-paced environment and handle multiple priorities.
Extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
Highly developed customer service skills; friendly demeanor and strong problem-solving abilities, with a keen eye for detail.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.
Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
#J-18808-Ljbffr
As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at America\'s oldest continuously-operating hotel. Located on the Freedom Trail, guests enjoy grand views of historic downtown Boston, distinguished decor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping and more. Just 2.5 miles (10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this historic property.
Job Description In conjunction with the Director of Banquets, responsible for the management of all aspects of the banquet operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Responsibilities
Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
Understands associates positions well enough to perform duties in associate\'s absence. Understand local contract and adhere to it.
Responsible for the day to day operation for all banquet functions, to include efficient and effective running of all events ensuring operating costs are minimized.
Supervise the movement and/or storage of all necessary convention boxes, pallets, equipment from hotel receiving to designated event space based on guest preference.
Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.
Adhere to and enforce all proper trash procedures.
Maintain up to date knowledge of local and international market trends in order to create event space that is relevant, thereby maximizing sales opportunities.
Work with Sales to assist in promotion of public events, in-house events, site visits, tasting, etc.
Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Manage day to day operation to consistently inspect all events to ensure that the correct standards are being maintained. Ensure high-quality meeting room sets, service, food quality and presentation.
Establish steps of service for banquet services and monitor associates to ensure compliance.
Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Communicates daily with Executive Chef and Executive Steward to discuss daily events, business forecast, special projects and status of associates.
Supervise the banquet sanitation operation and timing of service out of the kitchen and into all banquet areas. Ensure prompt delivery and quality control from point of departure to arrival.
Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures (e.g., invoices, payroll, event recaps, banquet checks, requisitions).
Conduct daily stand up meetings with associates to ensure relevant information is communicated prior to each event.
Schedule and conduct daily/weekly walk-throughs. Maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work orders and schedule maintenance.
Schedule and conduct quarterly inventory on all banquet equipment.
Schedule and conduct monthly food and beverage inventories.
Maintain cleanliness and organization of all banquet space, FOH & BOH. Ensure all rooms are clean and public space is configured to blueprint layout when not in use.
Review staffing levels to ensure guest service, operational needs and financial objectives are met. Ensure and maintain productivity level of associates.
Execute all necessary instructions on Banquet Event Orders and inspect all function rooms prior to event start. Handle all special requests and pop ups as needed.
Attend pre-convention meetings and tastings as needed.
Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance.
Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
Utilize interpersonal and communication skills to lead, influence and encourage others; advocate sound financial and business decision making.
Encourage and build mutual trust, respect and cooperation among associates. Ensure associates are treated fairly and equitably. Strive to improve associate engagement and retention.
Solicit associate feedback, review associate satisfaction results and follow up on associate problems and concerns. Ensure recognition is taking place throughout departments.
Maintain a professional, neat and organized appearance according to The Omni Parker House standards.
Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
Conduct/attend all required department trainings and meetings.
Perform any other duties required by senior management.
Qualifications
Position requires a minimum of five years progressive experience in Food & Beverage Management. Minimum two years\' experience in a Banquet Operations leadership role.
Large convention hotel / high volume business experience strongly preferred.
Bachelor\'s Degree or Equivalent.
Union environment experience preferred.
Must possess the ability to handle stressful and busy hotel operations.
Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings.
Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
Strong computer and technical skills to include on-line purchasing systems.
Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
Demonstrated ability to mentor and develop growing talent for the company.
Demonstrated ability to handle progressive discipline/coaching discussions.
Proven ability to engage associates at all levels.
Demonstrated ability to work with Sales and Catering leadership.
Willingness to work flexible hours during busy times, including nights, weekends and holidays.
Must meet standards of appearance and maintain a high level of personal hygiene at all times.
Must be passionate about providing warm, engaging and personalized service.
Serve Safe certified food manager | Unexpired TIPs required.
Ability to work in a fast-paced environment and handle multiple priorities.
Extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
Highly developed customer service skills; friendly demeanor and strong problem-solving abilities, with a keen eye for detail.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.
Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
#J-18808-Ljbffr