Sheraton Chicago Northwest Work Values

Daily Duties at Sheraton Chicago Northwest:

General Duties and Responsibilities Key activities performed by assistant banquet managers include supervising banquet event operations, coordinating banquet staff, and overseeing banquet logistics. They regularly interact with the director of banquets, catering/kitchen staff, and event planners to set-up and turnover banquet events. Banquet event logistics generally comprise food and beverage service, preparation, and post-event clean-up. Assistant banquet managers with supervisory responsibilities also perform HR duties, including interviewing, training, supervising, coaching and evaluating staff. Assistant banquet managers do not adhere to a typical office work schedule. They often work extended hours, including evenings, weekends and holidays. Banquet Event Operations All elements of banquet event operations, including coordinating catering staff, food and beverage setup, and post-event clean-up, are the responsibility of assistant banquet managers. They ensure banquet events are appropriately staffed, and also set work expectations with the staff responsible for servicing an event. Assistant banquet managers adhere to standard operating procedures, and comply with regulatory requirements, including post-event sanitation, and food and beverage licensing. Customer Relations In the absence of, or supplementary to the director of banquets, assistant banquet managers interact with customers, event planners and other event stakeholders, and simultaneously manage numerous banquet details. Their work environment is fast-paced, busy and at times stressful. Assistant banquet managers consistently exercise sound business judgment and diplomacy when meeting with stakeholders, resolving conflicts, and managing unexpected changes to banquet details. They maintain a professional demeanor in all situations, and motivate staff to deliver a memorable event experience. Physical Requirements The nature of the work is dynamic and will vary from event to event; however, assistant banquet managers typically have hands-on involvement in the staging of events. Staging activities include a variety of physical tasks, such as the lifting of heavy objects, climbing on ladders, handling food and alcohol, loading serving carts and trays, stocking supplies, and garbage removal. Assistant banquet managers are also on their feet for extended periods of time. During events, they maneuver through crowds and staff to manage banquet activities, and ensure banquet event operations are running smoothly. Skills and Qualifications Individuals interested in pursuing the position of assistant banquet manager should have a high school diploma or GED equivalent; a bachelor's degree is preferred. Employers typically require one to two years of banquet-related experience, in addition to local state permits for food and beverage handling. Assistant banquet managers maintain a professional and well-groomed appearance, particularly during banquet events. They are detail-oriented and articulate, possess exceptional interpersonal skills, and communicate banquet information effectively, both verbally and in writing. A day in the life of banquets Start at 6am and get to the hotel, then print out the events of the day and check the email as well too Around 615 walk the whole space of the hotel and that was about 70 thousand sq feet, also check the liquor storage room, storage areas, stair wells, and the frount of the house all by 7am At 7am there is a stand up meeting with a member of each department across the board housekeeping, the water park, front desk, engering, the resturant, banquets, catering, accounting and so on. this is just to touch on what is going on in the hotel from last night to the morning and what they are going to be working on today. 730 head back to office and start to check the payroll and emails again 8 back on the floor to check the rooms and see what the guys are doing I would over see a staff of housemen who set the rooms and banquet staff who handle the food functions. Combined it could be anywhere from 12 people to 90 just dependes on the bussiness in the hotel. 9 am check the food functions that are going on through out the hotel all the food is out in the event 30 mins before the event happens and the doors open 15 mins before as well too. so I have to check the food gets to the room and is all there and the tables are set up with enough of all the equipment and the staff as well as the captian all are on the same page. so 10am is here and the guys in my department who are the house men will take their lunch break for 30 and I am back on the floor to see hat I can do while they are off usally I will have 1 or 2 stay with me for extra help as well too. 1030 guys are back on the floor and the other 2 take their break till 11 and now I have another meeting this time it is food and beverage. this meeting is just for our department and it is to talk about what is going on for today and the next 2 days as well too another heads up. 11 so now we are getting the lunches ready to go since they will start from between 1130 and 1230 and usally go till around 1 or 2. so now I am on the floor again watching the captians give the pre shifts and double check the tables and that the room is clean and set right. 2 lunches are done now we go and start to turn the rooms around for other events and dinners too, so we muct have all the servers tear down the dirty plates cups and silver to get it back to the kichen so it can be cleaned and ready to go for the dinners that we have going on tonight in 4 hrs. between 2 and 6 more servers coem in and I do a head count doubble check with sales and catering that the num,bers are right check with the kitchen that they have the right food and numbers as well. Also then check the rooms that they are set right too now the bartenders are in fso I have to get them my cash for their banks and make sure they have the right kind of boose and beer for their dinners. Also I have to make sure the glasses are clean and thies bars are clean and look good and that everyone has the right uniform on and they all look clean and put together too. at 230 I have a meeting with the kitchen and the catering depertment and this is to go over changes for the menus, start and end times, food we will have at all the functions and counts of people for the next 2 days. also if groups add on events or cancle events. this is very important because it will adjust how many servers we will need to have in or if we have to cancel some as well too. we have to tell them with in 24 hrs of them being on the work day, if we dont they can grive it with thie union. 6pm the dinners all start and there are 4 going they all end at 1030 and the bars end at 1130. we also have rooms that need to be cleaned and rest as well as refreshed before the 2nd shift leaves at 1030. so I send off my last few emails and then I double check the captian working the functions and the supervisor for the guys setting rooms and see how they are doing and I head out at 8pm.

What they like about Sheraton Chicago Northwest:

Organizations with strong, centralized leadership are particularly attractive to you. You require a work environment with leadership that aggressively seeks to expand and grow the business and does so in a visible and decisive manner. In general you prefer to work in an environment in which there is a strong link between leadership, its actions, and a strong set of company-wide values.

Tags

Motivational, Creative, Out of the box thinker, Team Work, Networking, Corporate Trainer, Trainer, Human Resources, Training Specialist

Skills

P&L responsibilities, Presentation, Ecommerce Strategy and digital marketing channels optimization - SEO, SEM, email, affiliates - for high-profile accounts., Technology Solutions, Sales Support, Software Implementation, Requirements Analysis & Specification, Leadership , Delphi is a program that lets us look up events for clients. , Squrial s a program for assigning servers to sections and what not in a resturant , Time Saver is a payroll system that helps control punches of employees and is also helps with vacation and sick days as well too.

These are some of the questions we asked our climbers about their experiences with Sheraton Chicago Northwest: