Dawn Ober
Yorktown
Summary
Dynamic Banquet Manager at Marriot Hotel with proven leadership and venue coordination skills. Enhanced guest satisfaction through exceptional service and innovative event solutions. Successfully managed high-volume events while training and developing a motivated team. Streamlined operations, resulting in improved efficiency and reduced costs, while fostering a culture of teamwork and quality assurance.
Overview
13
13
years of professional experience
Work History
Banquet Manager
Marriot Hotel
01.2012 - Current
- Delegated tasks to staff members to maximize production under tight deadlines.
- Enhanced banquet operations by streamlining communication between kitchen and service staff.
- Increased guest satisfaction by anticipating needs and providing exceptional service during events.
- Directed and managed banquet functions for [Number]-person event.
- Oversaw scheduling of banquet staff while maintaining optimal staffing levels during peak seasons without compromising on quality service delivery.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
- Coordinated with vendors to provide seamless event experiences, from setup to teardown.
- Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
- Conducted post-event evaluations to assess performance and identify areas for improvement.
- Championed efforts in addressing customer complaints promptly thereby successfully salvaging relationships that led to repeat business opportunities.
- Interpreted instructions to schedule and set up events to client specifications.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Negotiated contracts with clients, securing profitable deals while meeting customer expectations.
- Supervised and mentored kitchen and serving staff.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Developed comprehensive training programs for staff to improve service quality and efficiency.
- Collaborated with clients to create customized menus, meeting dietary and budgetary requirements.
- Oversaw timeliness and quality of food delivery at high-volume events.
- Cultivated an inclusive work culture promoting open communication, teamwork and staff empowerment resulting in a motivated and high-performing team.
- Streamlined invoicing process through diligent record-keeping which resulted in reduced billing errors and increased client satisfaction.
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Trained new hires on company policies, procedures, and service standards, fostering a cohesive team environment.
- Implemented innovative marketing strategies to attract new clients and increase event bookings.
- Liaised with catering department about event changes and implemented requested adjustments.
- Ensured timely preparation of food and beverage stations, resulting in smooth event execution.
- Elevated overall banquet experience by incorporating unique table settings, lighting schemes, and room layouts as per client preferences.
- Established rapport with local vendors leading to better negotiation terms and improved costsefficiency.
- Maintained a safe working environment by enforcing health and safety standards among staff members.
- Liaised with venue management to monitor logistics and timelines.
- Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
- Managed budgets for multiple banquets, ensuring cost-effective allocation of resources.
- Spearheaded initiatives to reduce food waste through proper inventory management and portion control techniques.
- Solicited and reviewed guest feedback and promptly resolved complaints.
- Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
- Established and upheld high standards, promoting great customer service and assistance to guests.
- Evaluated and promptly resolved lodging facility operational issues.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Analyzed financial performance of property and adjusted strategies or processes as needed to improve outcomes.
- Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.
- Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
- Planned and executed marketing activities to improve property brand and increase revenue.
- Assisted with development and distribution of marketing materials for facility.
Education
High School Diploma -
Tabb High School
Yorktown 06-1989
Skills
- Leadership qualities
- Venue coordination
- Team management
- Staff leadership
- Guest experience management
- Staff management
- Staff training
- Team member development
- Quality assurance
- Banquet setup
- Customer service
- Problem-solving
- Time management
- Teamwork and leadership
- Attention to detail
Timeline
Banquet Manager
Marriot Hotel
01.2012 - Current
High School Diploma -
Tabb High School
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