About CoralTree Hospitality

Our team members are the true soul of our company. We think differently. About travel, but also about the ways in which we deliver on our promise to engage, delight, awaken and challenge our team members as well as our guests. We are deeply committed to the foundation of core values that mold our interactions with everyone we encounter – our guests, our clients, our team, and our communities. We create engaging, impactful environments that connect people and places, awaken the spirit, and allow team members with talent, integrity, and heart to thrive. We believe our team members are the true soul of our company. We invite you to join us on this journey.

Job Overview:

We are seeking a creative, passionate & committed Banquet Manager to train, develop and lead the team to success ensuring optimum service for all attendees. A unique individual that shares our company values and commitment, a team player, who lets their true self shine at work, who is honest, experienced, and excited to position the Aloft Lake Nona as the destination to host events in Orlando.

The Banquet Manager is responsible for the flawless execution of food and beverage service and all other aspects of banquet & event functions in accordance with hotel standards. They direct, implement, and maintain a service and management philosophy with a high focus on financial performance, superior guest service, team member engagement, labor management, and guest + team member satisfaction.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain complete knowledge of:
  • Manual system procedures.
  • Daily house count/occupancy, arrivals/departures, VIPs.
  • Scheduled in-house group activities, locations, and times.
• Maintain complete knowledge of service requirements for each scheduled function:
  • Detailed menu selections, major ingredients, appearance, and method of preparation.
  • Particular characteristics/descriptions of wines/champagnes ordered.
  • Prices of specified selections of cash functions.
  • Groups' names and background, VIPs, payment arrangements, etc.
  • Type of functions and expected attendance/guarantee numbers.
  • Scheduled hours of service.
  • Special requests/arrangements.
  • Order of service, traffic flow in room.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Check storage areas for proper supplies, organization, and cleanliness. 
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business. 
• Review sales for previous day and resolve discrepancies with accounting. Track revenue against budget.
• Retrieve and organize Banquet Event Orders according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any attendance violations.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements. Assign side work.
• Conduct pre-function meeting with banquets team and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff, address violations of the dress & grooming standards. 
• Inspect table and bar set-ups; check for cleanliness, neatness and agreement with group requirements.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards. Ensure replenishment of items as specified on event orders and requested by group contact.
• Meet group coordinator prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Direct team members on timing of service throughout function.
• Communicate additional meal requirements and special requests to the Kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures and standards are met. Assist as needed to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction. Promote positive guest relations at all times.
• Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
• Direct the final breakdown of function room and clean up. 
• Access all functions of the P.O.S. system in accordance to specifications. 
• Handle void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Ensure all closing duties for staff are completed before staff sign out.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel team members according to hotel standards.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders in Alice for maintenance repairs and submit to Engineering. 
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Address guest's complaints and informs the Area Director of Events about appropriate corrective actions taken.
• Other duties as assigned. 

   

  SECONDARY JOB FUNCTIONS 

  • Complete and direct scheduled inventories.
  • Prepare weekly forecast of revenues, covers and labor costs.
  • Conduct monthly departmental meetings.
  • Attend designated meetings, menu, and wine tastings.
  • Interview Banquet applicants.
  • Assist Kitchen with plate-up.
  • Coordinate deliveries of scheduled function amenities (i.e., flowers) with vendors.
  • Schedule and complete function room inspections in accordance with departmental standards.

• Ensure the highest quality of food, beverage, and service related to all banquet functions. 
• Direct and coordinate the activities of all assigned personnel and departmental responsibilities.
• Maintain effective communication within and between departments to ensure guest expectations are exceeded.
• Interview, hire, train, and manage banquet staff.
• Implement and support hotel operation policies and procedures.
• Knowledge. County Specific Food Handlers Certification, State-specific alcohol certification, and/or TIPs certification required.
• A qualified applicant is a “people person” who is flexible with their schedule, loves to serve others, and knows how to multi-task while ensuring accuracy. Five years minimum experience as a Banquet Manager. 
• Familiarity with F&B management software systems to include Micros, Birchstreet, etc.
• Excellent interpersonal and communication skills with a focus on optimal service.
• Demonstrated ability to multi-task, strong organizational and prioritizing skills.
• Meticulous attention to detail. High level of creativity.
• Professional and calm in high energy environments.
• Strong leadership and supervisory skills.
• Flexibility to work irregular hours, weekends, and evenings.

Working Environment/Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. 

• While performing the duties of this job, the team member is regularly required to walk, and stand, 8+ hours per day.
• The team member may be asked to use hands and arms to reach, carry, pull, and lift up to 25 lbs. 
• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. 
• While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels.

We offer excellent benefits:

• Group medical, dental, vision, life, and disability benefits. Discounted room nights at CoralTree Hospitality properties!

• 401(k) Retirement Savings Plan with a company match.

• Holiday, Vacation and Sick pay.

• Friends and Family receive discounted rates at CoralTree Hospitality Group properties.
• Employee Assistance Program.
• Access to employee discounts from industry-leading brands in travel, entertainment, and retail including Walt Disney World, Live Nation, Samsung, Hertz and many more.

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