• Assist the F&B management in the operation of the banquets and other outlets 
• Relate with guests about their needs and satisfaction levels while in the F&B outlets.
• Consistently maintain The Mayflower service standards.
• Ensure first quality Food and Beverage service is delivered
• Conduct pre-meal informational briefing with staff 
• Knowledgeable about dishes, cooking methods, menu items, specials, etc.
• Behave as a role model, communicate effectively 
• Train and supervise the correct Micros system procedures are in place.
• Supervise and support the cleaning, clearing and resetting dining room tables
• Ensure that serving stations are well-stocked at all times.

Skills: Banquet Management, Guest Relations, Service Standards, F&B Service, Staff Training, Menu Knowledge, Communication, Micros System

• Assist in preparation of staff schedules, maintaining adherence to wage control.
• Full set up and closing down of Banqueting events as per requirement
• Supporting, motivating and developing the team
• Represent the hotel on Wedding and Events showcases
• Rota management, to ensure staffing needs are met in line with budget requirements
• Supervise the accuracy of the guest check and collect payment or signature
• Ensure all the food & beverage equipment are well kept and clean.
• Supervise the alcoholic/non-alcoholic service in accordance with federal, state, local and company regulations.
• Leading the Banqueting, ensuring guests receive the highest standards of service and want to return
• Meet with wedding couples and event organisers to gather further information regarding details of their day

Skills: Staff Scheduling, Banquet Set-up, Team Support, Event Representation, Rota Management, Guest Check Supervision, Equipment Maintenance, Beverage Compliance

• Ensure the agreed standard of presentation and service are maintained
• Ensure the smooth running of all events from the start to ensure customer satisfaction
• Establish and promote excellent relations with guests ensuring their expectations are always met
• Allocate stations and duties, organize the daily work assignments for all conference and banqueting personnel
• Continually monitor any changes to the function sheet attend the weekly operations meeting.
• Manage the conference & banqueting team with regard to all aspects of the events
• Provide corrective coaching and identify training needs in the department and implement training 
• Work closely with the front office, sales team and the kitchen to ensure open channels of communication 
• Ensure room turnarounds and set ups are completed on time and to company standard
• Ensure C&B areas and equipment are maintained to a high standard, reporting any maintenance issues

Skills: Service Standards, Event Coordination, Guest Relations, Staff Management, Function Monitoring, Team Leadership, Training, Interdepartmental Coordination

• Being responsible for the running of all C&B areas
• Communication with event holders regarding pre-event layout, special requests etc.
• Provide the highest standard of customer service at all times
• Answer and solve guest requests and aim to fulfill any additional requirements during the event.
• Deal with any customer complaints in an professional and timely manner
• Communication with all departments to ensure the smooth running of each event
• Maximize sales and profit while ensuring customer satisfaction at all times.
• Ensure the departments sales targets and KPI are achieved
• Being responsible for ensuring all working areas are kept clean and tidy.
• Work closely with the head chef to ensure consistently high food standards and ensure all dietary requirements are catered for.

Skills: C&B Management, Event Communication, Customer Service, Guest Handling, Complaint Resolution, Interdepartmental Communication, Sales Maximization, Hygiene Standards

• Comply with H&S regulations and licensing rules and regulations
• Ensure that the bridal car and bridal suite are booked for weddings.
• Actively maintain and develop the operating standards
• Assist the HR Manager in carrying out staff appraisals and team training.
• Ensure to liaise with the reservations team in order to co-ordinate the room bookings
• Coaching, training and supporting all conference and banqueting staff to provide consistently high standards
• Ensure all enquiries for wedding, banqueting and conference business are handled professionally.
• Overseeing the smooth operation of all weddings, functions and conferences in the hotel.
• Ensure that all enquiries are followed up and detailed information recorded for confirming the booking.

Skills: H&S Compliance, Wedding Coordination, Standards Maintenance, Staff Appraisal, Room Coordination, Staff Training, Inquiry Handling, Event Oversight

• Oversee the Assistant Banquet Manager and Set Up team
• Serves as the client facing point of contact relative to set up, service and questions/concerns
• Responsible for ensuring the inspection of event spaces prior to start time(s)
• Conduct pre-event staff meetings consistent with ongoing training and education
• Ensure that all staff are prepared to service the event to company and client standards
• Plan and oversee the set-up, servicing and break down of all group meetings, weddings, luncheons and banquets 
• Attend weekly BEO meetings and serve as the point of contact for all events that fall outside of normal food and beverage outlet operation
• Implement training plans and Standard Operating Procedures (SOPs) for all line level job functions (with support from the Director of Food & Beverage)
• Work closely with the Sales Department and event planner(s) to realize and create an event to match the customers vision
• Execute room layouts to best accommodate the proper number of guests, vendors and activities as specified by the BEO

Skills: Manager Oversight, Client Relations, Space Inspection, Staff Meetings, Event Preparation, Training Implementation, Sales Collaboration, Layout Execution

• Strong familiarization with food and beverage financial systems and cost controls
• Excellent written and verbal communication skills required
• Must have flexibility, available to work evenings, weekends and holidays
• Previous leadership experience in Banquets 
• Strong leadership skills and strong sense of style and taste
• Strong, intuitive ability to deliver exceptional customer service
• Working knowledge of local, state and federal liquor regulations.
• Ability to communicate effectively both orally and in writing. 
• Knowledge of methods, principles and practices of Food and Beverage. 
• Ability to exercise independent judgment. 

Qualifications: BS in Hospitality Management with 3 years of Experience 

• Experience working in Food and Beverage department as supervisor.
• Must be fluent in local language and English, German will be highly valuable.
• Proactive, positive, energetic, dynamic, emphatic, team-worker and with passion for service.
• Ability to develop and maintain a pleasant and effective working relationship with guests and staff.
• Ability to effectively present and respond to questions from groups of managers, guests, and staff.
• Professional representation of self and property is essential
• Strong commitment to outstanding customer service
• Ability to consistently display courtesy, etiquette and enthusiasm on the phone and in person
• Ability to maintain comprehensive records and work under pressure to meet deadlines
• May involve walking between venues and climbing stairs between floors
• Must be willing and able to pass a background check

Qualifications: BS in Hotel Management with 5 years of Experience 

• Strong leadership quality with integrity and willingness to challenge the status quo
• Highly motivated, mature and able to work independently with high speed of execution
• Attention to detail, service-minded and strong work ethic
• Experience as Director of Rooms in 5 Star International Chain Hotel
• Strong organizational and leadership skill
• Experience working in either a luxury 5 Star hotel environment
• Must be a friendly, helpful and trustworthy leader
• Communicates and writes with fluency in English
• Creative and have the ability to lead change
• Enjoys presenting to the senior leadership team
• Self-driven, goal-oriented and willing to challenge the status quo
• Upholds professional values, ethics and integrity at all times

Qualifications: BS in Event Management with 2 years of Experience 

• Proactively solve problems and demonstrate an ability to do so quickly.
• Ability to organizing and prioritizing tasks assigned by direct reports.
• Knowledge of computer systems and use of programs such as Word, Excel etc.
• Knowledge of operational software such as reservation systems, POS, and event order software.
• Ability to communicate effectively, both in writing and orally.
• Previous experience in a similar position, preferably in five star hotels and highly preferred.
• Good knowledge of beverage preparation, including coffee, cocktail, liqueurs and spirits.
• Ability to communicate fluently in English and knowledge of Micros POS
• Ability to multitask and perform efficiently in a fast paced service environment.
• Professional appearance and manner

Qualifications: BS in Culinary Arts with 3 years of Experience 

• Must be detail oriented, have excellent communication skills
• Ability to perform professionally under pressure
• Previous serving experience in different types of Outlets
• Strong, engaging personality with proven Leadership qualities
• Working knowledge of Micros, Opera, Birchstreet, Envision, Kronos
• Working knowledge of Alice, Microsoft, Netview Point Outlook
• Working knowledge of Microsoft Word and Excel- all regarded as helpful assets
• Ability to multitask, delegate tasks to team members and facilitate their completion
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Possess the ability to motivate experienced leaders and colleagues
• Excellent interpersonal skills, with strong written and verbal communication abilities

Qualifications: BS in Food Service Management with 6 years of Experience 

• Proactively solve problems and demonstrate an ability to do so quickly.
• Ability to organizing and prioritizing tasks assigned by direct reports.
• Knowledge of computer systems and use of programs such as Word, Excel etc.
• Knowledge of operational software such as reservation systems, POS, and event order software.
• Experience in banquets or food and beverage management.
• Ability to prioritize work load, must have organization skills and ability to adapt quickly to any given situation.
• Proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff.
• Able to set priorities for the Banquet team and provide feedback to others that enhances performance
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.

Qualifications: BS in Tourism Management with 5 years of Experience