Temporary Banquet Manager ("Gerente de Banquetes") at Sheraton

POSITION PURPOSE Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation. Ensure a positive guest experience, taking ownership of situations and following up on every request. ESSENTIAL RESPONSIBILITIES Supervise and direct Banquet associates including captains, servers, bartenders, and housemen. Review all written communication such as schedules, daily/weekly plans, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor, and enhancements. Schedule pizza truck staff and attend labor meetings; be responsible for Banquet labor and meal penalties. Communicate with the Sales Department to ensure BEOs are executed accordingly. Meet with customers to review the Banquet Event Order, address changes, issues, and problems to ensure delivery of a quality product. Update Square systems based on events, post Square transactions, post in CI/TY, and post in Lightspeed. Review staff timecards to ensure correctness with no missed punches. Manage linen orders. Set up all functions and meetings in a timely manner while maintaining standards of food, beverage, and meeting specifications. Develop and maintain policies, procedures, and quality standards within the department, using a continuous improvement approach to ensure a high‑quality, cost‑effective, and customer‑focused operation. SUPPORTIVE FUNCTIONS Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Work primarily indoors with temperature controlled, but may work in extreme temperatures such as freezers (-10°F) and kitchens (+110°F) for up to one hour. Stand, walk, lift up to 45 lb., and push or pull carts or equipment weighing up to 250 lb. Perform tasks requiring bending, stooping, squatting, and stretching. Use hands and fingers to operate office equipment such as computers, printers, 10‑key adding machines, multi‑line phones, filing cabinets, fax machines, photocopiers, and other office tools. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES Fluency in the primary workplace language for speaking, reading, writing, and understanding. Excellent communication, verbal, written, and electronic skills. Strong leadership and customer relations skills. Detail‑oriented with excellent organizational and communication skills. Intermediate computer skills and basic computational skills. Knowledge of Windows OS, MS Office, PMS, PBX, key system, and POS. Ability to analyze, foresee user needs, and make judgments to ensure proper tools are available. Ability to handle internal and external customers with patience, tact, and diplomacy. Knowledge of food ingredients, standard recipes, preparation, and product quality. Knowledge of drink preparation, health standards, table and bar service, and proper table settings and ware. 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. EDUCATION High school or equivalent education required. Bachelor’s degree preferred. EXPERIENCE One to two years of experience in Food & Beverage operation required. Prior hospitality experience required. LICENSES OR CERTIFICATIONS Minimum age 21 to serve alcohol. Safe Server Alcohol & Food Handlers certification required. Responsible Beverage Service (RBS) certification required. GROOMING All staff members must maintain a neat, clean, and well‑groomed appearance according to Azul Hospitality standards. Refer to the property‑specific grooming and uniform standards policy. ATTENDANCE Regular attendance is essential. Irregular attendance or tardiness may result in disciplinary action, up to and including termination. Staff are required to attend all scheduled training sessions and meetings. Staff may be required to work varying schedules to reflect hotel business needs. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. #J-18808-Ljbffr