Marriott International, Inc Hiring for Banqueting Manager – Le Meridien Dubai Complex Job at Dubai Full Time

Posting Date Jun 28, 2022
Job Number 22108667
Job Category Food and Beverage & Culinary
Location Le Méridien Dubai Hotel & Conference Centre, Airport Road, Dubai, United Arab Emirates, United Arab Emirates VIEW ON MAP
Brand Le Méridien
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N

At Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer. Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service. We provide original, chic and memorable service and experiences that inspire guests to unlock the destination. We’re looking for curious, creative and well-informed people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create unexpected experiences, we invite you to explore career opportunities with Le Méridien.

Le Méridien Dubai Hotel & Conference Center, a five-star property (opened in 1979, fully renovated in 2018), is situated within proximity of the key business districts – Dubai Airport Free Zone, Dubai Healthcare City and Dubai International Financial Center.

This city resort (38 acres in size) is inclusive of 580 rooms, 5 swimming pools, 19 dinning outlets and 5,500 square metres conference and banquet meeting space (indoor and outdoor capability, total of 24 meeting rooms) that belongs to one of the largest ones in the city of Dubai.

With one of the biggest meeting spaces in the city as well as vibrant offsite catering opportunities, we are looking for a strong lead for our Banqueting Department.

The banqueting manager is involved at every level of decision making, from marketing and selling the banqueting space to ensuring that each event runs without a hitch.

This is as much about people as it is about food, so you’ll have to be comfortable dealing with a variety of clients. Some will be professional event organisers who will hire venues for conferences, receptions and exhibitions so there will be repeat business to win. Other clients will be residents and other guests – perhaps planning a once-in-a-lifetime event, such as a wedding.

Your job is to ensure your team meets the requirements of each client, whether they want a small anniversary party for 50, a glamorous wedding for 120, or a high profile corporate dinner for 600 or more. And in a large hotel or venue, all of those events may be happening on the same day.

Key responsibilities:

• Marketing and selling conference and banqueting facilities
• Scheduling reservations
• Operating the facilities profitably
• Planning well so each event runs smoothly
• Checking all bills are paid on time
• Managing your food and beverage team
• Briefing staff and checking the room set-up before the event
• Ensuring the room is turned around, ready for the next event

Banqueting can be a glamorous world and there’s no scope for boredom. You’ll meet all types of people and get great satisfaction from making their event go smoothly.

You will have to be a problem solver. Sometimes you just can’t anticipate what might go wrong – and when it does, you’ll have to think on your feet and be prepared to work alongside your team to sort it out.

What skills are we looking for?

• Leadership skills to motivate and manage your team
• The confidence to liaise with other heads of department and deliver what the client wants
• Good communication skills to find out exactly what your clients want
• Personal charm to greet organisers, hosts and VIPs and to show clients you are giving them full attention
• Excellent organisational and administrative skills
• A cool head to deal with last minute requests and problems
• A can-do attitude, because you may need to hire audio visual, lighting, a DJ, a band, stages, and marquees

What qualifications are we looking for?

Experience in Banqueting is required. Running large scale operations is not foreign to you. Experience in other Food

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Empowers employees to provide excellent customer service.

• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.

• Handles guest problems and complaints.

• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

• Ensures corrective action is taken to continuously improve service results.

• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

• Ensures employees are treated fairly and equitably. Strives to improve employee retention.

• Ensures employees receive on-going training to understand guest expectations.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Strives to improve service performance.

• Ensures recognition is taking place across areas of responsibility.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Assists servers and hosts on the floor during meal periods and high demand times.

• Recognizes good quality products and presentations.

• Supervises daily shift operations in absence of Assistant Restaurant Manager.

• Oversees the financial aspects of the department including purchasing and payment of invoices.