Situated between the energy of Downtown Chicago and the convenience of the nation’s busiest airport, Loews Chicago O’Hare Hotel is truly the best of both worlds. Complete with rotating art gallery showcases by local artists, lux amenities and upscale accommodations - our property is truly an O’Hare Oasis.

Job Specific

Assists in the development of all banquet department schedules, forecasts and budgetsAdministers all departmental guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet checkOversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operationsReviews daily payroll report/records, ensures labor costs conform to established guidelinesMaintains banquet server gratuity information, prepares transmittal for submission to payroll departmentAssists in the interviewing and selection of departmental employeesTrains, appraises, coaches, counsels, and disciplines departmental employees according to Loews Hotels standardsFollows New Hire Training and ongoing Star Service Competency program in accordance with hotel policyEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameCoaches, counsels, retrains personnel as needed in order to ensure superior levels of performanceAssists in the establishment of appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situationsEnsures the security and maintenance of all banquet equipment and suppliesAttends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintains communications with other departments within the hotelCommunicates daily with Banquet Chef and Captains to obtain/provide current status of daily activities/functions and information regarding upcoming eventsVerifies banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representativeResponds to guests complaints/comments in a positive, professional mannerAttends/conducts departmental meeting as required to communicate effectively with all banquet  department personnel to ensure that they are kept current on pertinent hotel information and activitiesEvaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performanceOther duties as assigned

General

Promotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or unusual matters of significanceIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standards

Qualifications

Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operationsThree to five years progressive management experience in large up-scale, hotel or convention center banquet operationsCertifications; "Certified Food Manager", "TIPS" or equivalent responsible vendorAbility to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidays