Assistant Banquet Manager

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay‑Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5‑star accommodations at The Hay‑Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay‑Adams is the boutique hotel of choice for the modern luxury traveler.

The Hay‑Adams offers an exceptional guest experience that goes beyond a good night’s sleep.

The purpose of the Banquet Manager is to oversee the day‑to‑day banquets/catering operations at the venue. This highly motivated professional will manage the back‑of‑house and front‑of‑house operations for the event spaces within the venue, and will report directly to the Director of Banquets.

• Provide leadership and support for all Banquet staff and associates.
• Achieve and maintain Forbes 5‑star standards; meet and exceed LQA and Leading Hotels of the World standards.
• Meet clients and assume responsibility as the primary liaison from the Catering Manager on the day of the event, communicating directly with the clients and reviewing details of their function while remaining available and flexible to their requests.
• Assist in motivating, disciplining, directing, and supervising the work of associates within the Banquet Department.
• Assist in training and evaluations of Banquet associates, ensuring appropriate numbers of associates are scheduled in accordance with company standards, policies, and guidelines.
• Assist in supervising and maintaining service protocols executed by Banquet associates to ensure the highest levels of professionalism and decorum are exhibited to clients and visitors.
• Observe and supervise the actions of all service associates (servers, housemen) to ensure safety and productivity standards are met during all phases (set‑up and service).
• Monitor the engagement of service staff during events to ensure associates are present at their assigned station and delivering service consistent with company expectations.
• Ensure communication between Banquets and the culinary team is current, fluid, and consistent during all facets of events, promptly communicating changes in time, program, to culinary to ensure optimal food quality and pristine presentation to guests.
• Lead pre‑shift meetings that provide instructions and an overview of the event’s food, service, and timing nuances.
• Continuously walk the meeting spaces, back‑of‑house, foyers, and hallways to observe and assess readiness for client/guest arrival; check restrooms on all event floors to ensure they are clean, equipped with supplies, and appropriate for guest use.
• Be professional and courteous to all internal and external entities encountered.
• Anticipate unexpected issues during events, organize and orchestrate any last‑minute changes or details, and rely on the team to assist in addressing or rectifying any issues that may surface.
• Possess a personal “can‑do, will‑do” spirit, with a team‑minded approach to engaging anything the day may present.
• Clearly articulate expectations of service and follow up by observing and providing feedback to those who work exemplarily, need support and guidance, or are not executing satisfactorily.
• Attend regular catering meetings to obtain information on upcoming contracted functions.
• Respond appropriately during any emergency and/or safety situation.
• Perform other tasks and duties as assigned by management.

• Education:
  
  Bachelor’s degree in hospitality or related field is required.
• License/Certification: ABC Manager’s License (ABRA), CPR/AED first aid.
• Experience:
  
  4+ years of progressive leadership in food and beverage with a strong concentration on Banquet Operations Management in a luxury hotel setting; a combination of banquet management and overall food & beverage management experience will be taken into consideration. Experience in a similar role will be strongly favored. Experience in a unionized hotel is a plus.
• Supervisory Responsibilities:
  
  Manages and supervises banquet department…