Marriott Careers

Banqueting Floor Manager

London, United Kingdom
Event Management

Job Description

Check out pictures from associates at this location, and some videos too!

Posting Date Jan 20, 2018
Job Number 17002S75
Job Category Event Management
Location Sheraton Grand London Park Lane, London, Greater London VIEW ON MAP
Brand Sheraton Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another – and are driven to make things better. We love what we do, and we give it all we’ve got – on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying. It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.


·         Tertiary Education to Degree or HND level preferred




·         Management experience as Food & Beverage Outlet Headwaiter, or similar

·         Operational  supervisory management experience  or Food & Beverage Outlet




·         Experience with Opera and Micros preferred

·         Experience with Excel an advantage

·         Word-processing skills; Microsoft Word and Microsoft PowerPoint an advantage







Skills and Knowledge unique to this position


·         The progression from Floor manager to Assistant manger means that the person is capable of looking after large events including ballroom events and conferences. These events are worth a large amount of revenue and so the person must have a very sound knowledge of the department and service standards.

·         able to advise  on services standards and set-ups

·         able to assist all supervised on any aspect of the job

·         knowledge of all F&B Standard operating procedures, quality presentation, service & products

·         sound knowledge of Banqueting Kitchen

·         ability to assess quality control and adherence to service standards

·         knowledge of and implementation of Laws relating to liquor liability, local health and sanitation standards and contract law

·         ability to asses correct work loads for those supervised

·         working knowledge of labour laws





Influence Skills

·         demonstrate an ability to use interpersonal styles and methods to accomplish goals through others

·         requires skills to tell, sell or support staff and/or others as the situation requires

·         demonstrate assertiveness to instruct, firmly represent organisational standards and goals, or discipline as necessary

·         maintain revised or new Starwood standards in product

·         maintain service strategy for Banquet Operations


Managing Change

·         demonstrate an ability to adapt to environmental as well as internal organisation turbulence through understanding the impact of change and the positive management of change

·         this implies individual composure and resistance to stress in control of emotions

·         consult, and effectively and positively manage changes in operation, policy and procedures, with direct reports



·         demonstrate an ability to creatively and continuously improve methods of Customer Service and internal operations

·         provide regular feedback on progress/reports/magazines within the industry and how new concepts may be applied to our product

·         generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set

·         generate new ideas on signature services

·         generate new ideas on standards and setup of meeting rooms






·         understand and effectively manage cultural needs and expectations of different groups utilising Hotel


Rapport Building

·         must demonstrate an ability to develop a strong working relationship with others by being fair, open, reliable and consistent

·         must demonstrate an ability to keep on-going interdepartmental relationships with peers, informing peers of potential problems and project progress necessary for all departments to function most effectively

·         maintain effective and appropriate liaison with clients whilst on property for functions / events

·         initiate Customer follow-up at conclusion of all functions / events

·         maintain effective and appropriate liaisons with other hotel department and associates





·         demonstrate an ability to work with employees to develop strategies for enhancing performance and to recognise contributions in a timely manner

·         demonstrate an ability to provide prompt corrective as well as supportive feedback

·         suggest and set yearly objectives and goals with approval from Banquet Operations Manager

·         conduct coaching and training sessions with casual and direct report associates as instructed by Assistant Banqueting Manager or Banquet Operations Manager

·         assist with preparation and regular update of Job Descriptions and Person Specifications for direct reports

·         assist with preparation and regular update of Departmental Training Manual

·         assist with implementation of Training programme for Department, in conjunction with Assistant Banqueting Manager and Departmental Trainer

·         create an environment in which direct reports can take responsibility and authority for their work and development




Informal communications

·         demonstrate ability to dialogue informally and effectively with all co-workers, in one-on-one or small group settings, through clear articulation of ideas and active listening

·         demonstrate an awareness of the importance on non-verbal communications in interaction with others

·         actively participate in F&B briefings, when representing on behalf of Assistant Banquet Operations Manager or Banquet Operations Manager

·         attend monthly Banqueting meetings

·         Attend meetings on behalf of Assistant Banqueting Manager or Banquet Operations Manager

·         actively participate in other meetings as requested





·         demonstrate an ability to set priorities, develop managerial work strategies ( using delegation, holding meetings, setting work plans etc.) schedule work, co-ordinate resources and establish feedback

·         make sure that all side duties, tasks and projects are completed correctly and in a timely fashion

·         attend a monthly department meeting

·         effectively manage distribution of workload amongst self and direct reports

·         effectively manage coverage of Banquet events with regard to customer liaison

·         assist with effectively managing manpower, overtime, lieu time, holidays as required by the business and within budgeted allowance, maintaining required productivity ratios


Problem solving/Judgement

·         demonstrate an ability to relate and compare data from different sources (an ability to identify and analyse problems to explore issues, secure relevant information, correctly identify relationships and make the best decision)

·         demonstrate decisiveness and a willingness to commit to action once alternative solutions have been weighted



·         demonstrate an ability to maintain a high activity level towards goals

·         demonstrate an ability to originate action (self-starting) and to take action beyond what is called for generating ideas

·         provide creative methods for improving Customer Service

·         continuously review and improve internal operations methods in own Department

·         control Energy expense by turning off lights and equipment as is not needed

·         provide information to Assistant Banqueting Manager about maintenance of rooms and equipment before broken or unusable





Service Career Orientation

·         demonstrate a clear enjoyment in working in the Hospitality Industry, and demonstrates a willingness to anticipate and recover in response to guest needs

·         demonstrate a positive customer service contact (both external and internal)

·         demonstrate a clear understanding of a positive service orientation and an understanding that employees reflect their treatment into guest treatment

·         assist with achieving Banquet GSI targets as agreed in yearly Objective & Goal setting

·         practice 5* service standards

·         advise Assistant Banqueting Manager or Banqueting Operation Manager of any guest complaints




·         project a pleasant positive and professional image to all contacts at all times


Quality Awareness

·         demonstrate a knowledge of the need to maintain hotel’s standards and quality services while adhering to financial / budgetary provisions

·         Must demonstrate high standards of personal and professional conduct

·         advise and liaise with Assistant Banquet Operations Manager on Banqueting operational issues, standards and procedures

·         understand, maintain and adhere to all billing policies and procedures, or as directed by the Assistant Banqueting Manager

·         understand and implement all Starwood programmes as applicable to Conference & Banqueting


Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.