Banquet Manager

About the Role

This position manages daily operations of restaurants, bars, and room service where applicable, ensuring smooth service delivery and adherence to sanitation standards. The manager supports menu planning, assists staff during peak times, and aims to enhance guest satisfaction and maximize financial outcomes. Training needs are identified and implemented to meet these objectives.

Primary Responsibilities

• Oversee and guide employees, managing all daily operational activities and stepping in during staff absences.
• Enforce consistent service quality and sanitation protocols across restaurant, bar/lounge, and room service areas.
• Evaluate staffing requirements to balance guest service excellence, operational demand, and financial goals.
• Lead and motivate the food and beverage team by demonstrating integrity and promoting sound business judgment.
• Build trust and cooperation within the team, serving as a role model for workplace behavior and performance.
• Identify development opportunities for staff through coaching and mentoring to enhance skills and knowledge.
• Develop actionable goals and organize work priorities to efficiently meet departmental targets.
• Ensure strict compliance with all food and beverage policies, local laws, sanitation standards, and responsible alcohol service regulations.
• Promote open communication channels and set clear expectations for employee behavior and performance.
• Deliver exceptional customer service, addressing guest feedback promptly and fostering a positive atmosphere.
• Act as the exemplary face of hospitality for guests, resolving complaints and encouraging staff to exceed service standards.
• Manage guest interactions informally to gain insights and continuously improve service quality.
• Provide leadership during peak periods including hands-on assistance to servers and hosts.
• Manage human resource activities including performance monitoring, training implementation, fair treatment of staff, and employee retention efforts.
• Analyze operational information to identify solutions and enhancements; oversee financial functions such as purchasing and invoice payments.

Candidate Profile and Qualifications

• High school diploma or GED with at least four years of experience in food and beverage, culinary, or related fields.
• Alternatively, possess a two-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related discipline, plus a minimum of two years professional experience in the same industries.

Additional Information

Position is full-time and onsite at Vagator Beach, Bardez, Goa. Employment is under management classification. The company fosters a diverse, inclusive, and equitable work environment, actively supporting equal employment opportunities regardless of disability, veteran status, or any other protected status. The culture thrives on innovation and guest-centric service, inviting candidates who are original, forward-thinking, and eager to contribute to the Marriott International portfolio's mission.