Shaner Hotels is in development with Crawford Hoying for our 171-key Tribute by Marriott in Cincinnati, Ohio. This project will feature multiple food and beverage outlets including a rooftop bar and state-of-the-art event spaces both outdoor and indoor. Hotel Celare will be located in The District at Clifton Heights - the newest mixed-use community ideally situated across the street from the University of Cincinnati's campus in the Uptown Innovation Corridor. With a convenient location in the center of multiple hospitals, Findlay Market and the Cincinnati Zoo and Botanical Garden, Hotel Celare will be a short drive from downtown and some of the premier businesses in the region.
ABOUT US
Shaner Hotel Group
Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, www.shanercorp.com!
JOB DESCRIPTION
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations.
Ensures compliance with and completion of all daily operational procedures by the Banquet Department.
Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Assists in implementing short- and long-range financial objectives for the Banquet Department consistent with property objectives.
Responsible for responding and handling all guest related issues pertaining to the department.
Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.
Assists in managing all aspects of employee performance to ensure productivity and a quality work environment.
Other duties as assigned.
Responsibilities
The Banquet Captain assists in the management of all aspects of the department and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. Responsibilities may include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications
Minimum of one year of experience in banquet operations; prior supervisory experience preferred.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent, some college preferred.
ServSafe and/or food safety training.
Alcohol awareness training (such as TIPS).
Ability to write routine reports and correspondence.
Ability to accurately compute mathematical calculations and use required measurement tools.
Bilingual English/Spanish a plus.
Knowledge of local activities and attractions appropriate for clientele.
