F&B Front Line and Banqueting Manager
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Expired

F&B Front Line and Banqueting Manager

About the job

At the historical St. Regis Rome we are looking for a F&B Front Line and Banqueting Manager

Reporting to the F&B Director, the F&B Front Line and Banqueting Manager directs and motivates banquet team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone servicing the event. Identifies training opportunities and plans a strategy to accomplish goals.

CORE WORK ACTIVITIES

Managing Banquet Services Operations

Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
Applies knowledge of all laws, as they relate to an event.
Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
Adheres to and reinforces all standards, policies, and procedures.
Maintains established sanitation levels.
Manages departmental inventories and maintains equipment.
Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
Schedules banquet service staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting relationships with groups to retain business and increase growth.
Participating in and Leading Banquet Teams

Sets goals and delegates tasks to improve departmental performance.
Conducts monthly department meetings with the Banquet team.
Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
Acts as a liaison to the kitchen staff.
Leads shifts and actively participates in the servicing of events.
Ensuring and Providing Exceptional Customer Service

Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service.
Ensures employees understand expectations and parameters.
Strives to improve service performance.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Reviews comment cards and guest satisfaction results with employees.
Conducting Human Resources Activities

Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
Observes service behaviors of employees and provides feedback to individuals.
Monitors progress and leads discussion with staff each period.
Participates in the development and implementation of corrective action plans.
Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
Attends and participates in all pertinent meetings.
  • What we offer Professional career progression at international level in Marriott hotels worldwide. Discounts on hotel rooms, gift shop items, food and beverage across the company. Learning and development opportunities online, on the job and in class. Charity events, Wellbeing activities through the TakeCare program. Experienced management & motivated and engaging colleagues Canteen service and uniform
  • Department: F&B service

About you

MANAGEMENT COMPETENCIES

Leadership

Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding.
Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution

Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.
Building Relationships

Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability

Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise

Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
General Event Management - The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Bar - Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Banquets - Have a working knowledge of service standards, procedures and techniques for executing banquet event orders to include banquet /meeting room set up and strike, banquet design, and banquet beverage set-up and controls.
Event Services - Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences. Proficiency Italian and English.
Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents. Proficiency Italian and English.
Writing - Communicates effectively in writing as appropriate for the needs of the audience. Proficiency Italian and English.
CANDIDATE PROFILE
Education and Experience

High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.
  • Languages required: Italian and English.

The company

Introduced to Rome society in 1894, the architecturally iconic St. Regis Rome is located in one of the city’s most impressive palazzos. The pioneer St. Regis in Europe and a social beacon for Romans and international travelers, the hotel has emerged to define a new era of luminosity. Blending a noble heritage with fearless, elegant interiors has transformed this grand dame into a supremely luxurious and artful residence. High-ceilinged and light-filled, the guestrooms and suites are styled with luxurious Rubelli fabrics, handmade glass and collectable curios – effortlessly sophisticated and distinctively urbane. A contemporary take on a historic address, St. Regis Rome has shed its former bearing and stepped out, into the limelight to truly own Rome. Radiant and luminous, it combines fearless elegance, disruptive artistry and discerning enlightenment.

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Expired

F&B Front Line and Banqueting Manager

Rome, Italy

Full-time, Indefinite

Start Date:

Latest start date:

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