Assistant Banquet Manager

Majestic views of the cityscape, the Chicago River, and Lake Michigan. All housed in a skyscraper designed by renowned architect Mies van der Rohe. Situated in downtown Chicago, our hotel is mere minutes from the Loop, Grant Park, Magnificent Mile, Millennium Park, and Navy Pier. Discover the perfect blend of convenience and stylish comfort only at The Langham, Chicago.

Primary Objective Of Position

To coordinate the activities of the banquet department in order to deliver quality products and services to guests. Achieve a high level of guest satisfaction while maintaining high level of service as per Langham Hospitality Group and Forbes standards.

Responsibilities And Job Duties

•To finalize food, beverage and meeting room set-up requirements.

•To upgrade and upsell menus to achieve food and beverage cost.•To be aware of the forecast and budget., and where we need to fill business into open times. Be profit minded.•Familiarization with catering's standard operating procedures and adhering to these guidelines.•To be prompt and accurate in completion of assigned projects.•To establish and maintain customer contact at all functions.•To establish communication with the executive and banquet chef, banquet staff, catering service managers, and catering staff.•To recommend and identify new ideas, methods and markets.•To promote energy conservation and aggressive hospitality programs along with achieving accident prevention goals.•Finalizing BEO's and telephoning customers.•Calling or meeting a contact after each function to insure satisfaction.•Tracing files to insure proper finalization of program.•Proper credits check to insure correct payment.•Inspection of operations as required each shift.•Conduct training classes for new serving and set-up equipment.•Perform duties of line employees as needed under high volume and emergency situations.•Report duty as scheduled by direct supervisor according to operating hours.•Provide maximum levels of guest service while maintaining Langham Hospitality Group standards.•Be fully versed in all Forbes service standards, train, reinforce and ensure the proper execution of those standards.•Other duties as assigned by direct supervisor.

Physical Demands

•Activities include standing, reaching, bending, pushing, pulling, handling, grasping, lifting, carrying, seeing, hearing, talking, walking. Considerable repetitive motion of hands and wrists as pertaining to pouring of drinks from bottles and shaking with shakers.

•Requires the ability to lift and carry object weighing up to 50 pounds.•Standing for 90% of work shift is required.

Special Skills Required

•Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

•Considerable skill in math and algebraic equations using percentages.•Ability to walk, stand and or bend continuously to perform essential job functions.•Ability to communicate in English, both orally and in writing, with guests and associates.•Ability to use patience, tact and diplomacy to defuse anger and to collect accurate information to resolve problems.•Ability to work under pressure and handle stressful situations during busy periods.

Education Required

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High Scholl diploma required. College degree preferred.

Experience Required

Previous management level experience in an upscale or luxury high volume banquet operation.

Licenses Or Certificates

Ability to obtain any government required license or certificate. CPR Certification and/or First Aid Training preferred.

EOE including disability/veterans