The Hilton Richmond Hotel & Spa/Short Pump is seeking a Banquet Manager. The Hilton Short Pump is owned and operated by Shamin Hotels, central Virginia's largest hotel management company. Having tripled in size to 70 hotels over the past ten years and with an aggressive portfolio across full and select service brands, we own and operate hotels under Hilton, Hyatt, Marriott, InterContinental and Choice flags.

The Banquet Manager is responsible for coordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.

Essential Job Functions:

• Achieve budgeted food sales, beverage sales and labor costs
• Achieve maximum profitability and over-all success by controlling costs and quality of service.
• Participate in F & B Marketing activities
• Control resources and equipment.
• Help prepare forecasts and budgets
• Schedule staff as necessary to ensure adequate and consistent levels of service.
• Supervise daily operation of meeting/banquet set-ups and service
• Complete Banquet Bar Requisitions
• Maintain the Hotel Bar control policies
• Follow proper purchasing and requisitioning procedures
• Maintain records for inventory, labor cost, and profitability for all events
• Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manage
• Attend department meetings
• Assist in menu planning and pricing.
• Develop and maintain all department control procedures
• Scheduling and payroll input
• Consistently check Banquet Food and Beverage quality, Banquet services and Plate presentation
• Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements are met
• Train staff and maintain a positive Staff attitude and appearance
• Coordinate the general housekeeping of the Ballroom, Pre Function Space, storage areas, entrance areas, etc.

Education & Experience:

• High school diploma or GED certification required.
• Bachelor’s Degree and/or extensive experience in a hotel or related field required.
• 3 years in Hotel Banquets or in Catering Banquets
• 1 year in supervision or management.
• Knowledge and understanding of ABC laws.
• Must be able to work with and understand financial information and data, and possess basic mathematical skills
• Reading, Writing, Basic Math, Computer skills and Brand systems

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee will be required to:

• Stand or walk for long periods of time including for an entire work shift (8 hours)
• Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
• Reach overhead and below the knee including bending, twisting, pulling and stooping.
• Exposure to harmful chemicals, odors and potentially infectious materials.
• Work in hot or cold environments (the kitchen/walk in freezer)
• Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.

Mental Requirements:

• Must be able to convey information and ideas clearly, both verbally and written in English.
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.
• Must maintain composure and objectivity under pressure. Must be respectful and maintain a calm demeanor.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must be able to work with a myriad of personalities and levels within the hotel and outside sources

This job description is a general representation of the duties and responsibilities commonly found for this type of position.