Banquet Service Manager - Williamsburg Lodge

Who We Are

Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is "that the future may learn from the past" through preserving and restoring 18th-century Williamsburg, Virginia's colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation.

Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 89 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, The Bob and Marion Wilson Teacher Institute, and a renowned research library, the John D Rockefeller Jr Library.

Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today's evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.

About the Position

The Banquet Service Manager (BSM) is responsible for the planning and execution of banquet guest service, food quality, product, esthetics, and experience of banquet functions according to the established standards and procedures established in the department. The scope of work includes maintaining and improving the level of banquet service experience through interdepartmental communication and strategizing with the Culinary, Utility, Shipping and Receiving, Beverage and Rooms departments. These departments are within all Colonial Williamsburg outlets and properties including: The Williamsburg Inn, The Williamsburg Lodge, The Woodlands Hotel and Conference Center, The Historic Taverns, and to include all other offsite function locations.

Main Duties:

1. Manages day-to-day leadership and development for the banquet staff, completed shift assignments based on

job classification and establishes performance evaluations from each shift where needed to include Guest

Service Supervisors, and 50+ front line employees in the Collective Bargaining unit. Develops/adjusts

weekly work schedules based on forecasted business needs.

2. Responsibilities may include hiring, promotions, terminations, scheduling, ensuring new employees receive

appropriate training, observing performance of employees and providing feedback and counseling.

Responsible for performance reviews of direct reports.

3. Manage, train, and maintain the use of opening, closing and operational checklists, standard operating

procedures, Banquet Service Standards, and all critical quality control points.

4. Oversee and preserves all Banquet Storeroom operations to organize, zone and maintain equipment and

property stewardship at the highest level. Maintains an updated equipment inventory and focuses on

projected equipment, décor and supply needs based on forecasted event/sales volumes.

5. Collaborates with Conference Services/Catering to finalize event changes and guarantees on the BEOs for

clients. Collaborates with Food and Beverage department to develop banquet menu ideas, table- top design,

buffet set up, floral arrangements, event spaces, and special events/holidays.

6. Maximizes profitability by reviewing procedures, product, labor, and instituting industries best practices to

effectively improve the bottom-line performance of all banquet functions.

7. Oversees the food and beverage needs for BEOs, and coordinates set-up and service of all food functions

with the culinary team to include buffets, hors d oeuvres service, table arrangements, types of service, and

number of staff needed to do the event, while facilitating the execution of a five star dining experience to

exceed expectations.

8. Collaborates with the Rooms Division, Food and Beverage, to ensure exceptional guest service in all areas of

the hotel. Conducts daily, weekly, and monthly performance maintenance schedules with housekeeping and

maintenance teams to ensure clean, orderly, and proper function of all guests and back of house areas.

9. Manages Banquet Event Orders (BEOs) to ensure client needs and expectations are exceeded by attending

BEO meetings and communicating the banquet needs to the Banquet Set up Manager. Takes proactive

measures to assure the cleanliness and integrity of all banquet equipment for each BEO.

10. Manage all departmental revenue and financial policies and processes. Conducts audits of banquet checks

and service charges to ensure sales, revenue and costs are appropriately accounted for.

11. Manages the quality of service provided during events and takes the initiative to resolve any issue or

complaints: Ensures that leadership is aware of any complaint. Review and evaluates guest comments and

other reports to determine the degree of customer satisfaction, takes action to correct identified deficiencies.

12. Collaborates with the necessary departments to ensure programing of InfoGenesis (POS Systems) with

holiday meal and special event offerings. Ensure that banquet checks are posted in V-1 and/or Opera within

24 hours following events. Ensure that re-posting log checks are re-posted, and adjustment made to service

charges as needed.

13. During certain period of the year the BSM will assist in restaurant shift coverage and development and

execution of training materials.

14. Performs other related duties as required.

Qualifications:

• In depth knowledge of various types of banquet services (American, French, Family Style) and

banquet room set up

• Must possess outstanding interpersonal and public contact skills.
• Must have mathematical skills to perform and process banquet checks and tip allocation sheets.
• Must have the ability to supervise and train professional banquet service employees.
• Basic computer skills to include Microsoft Office (Word, Excel, Outlook) and industry Point of Sale

and Hotel Data Input Systems (Opera).

• Must be able to analyze expenses and manage to budgetary guidelines.
• Must be able to work flexible hours including nights, weekends, and holidays.
• Must ensure outstanding guest service and experience in stressful situations.