Job at a glance
Company Description Accor is a global hospitality leader with more than 45 brands and over 5,700 hotels worldwide, recognized for pioneering service, innovation, and a culture centered on people and meaningful guest experiences. Its portfolio spans luxury to economy, including iconic brands such as Fairmont, Sofitel, Raffles, Novotel, and ibis, serving travelers across more than 110 countries. Fairmont Dallas, part of Accor’s luxury portfolio, is an iconic hotel located in the heart of the Dallas Arts District.
The property features 545 elegantly appointed guest rooms and suites, with over 73,000 square feet of flexible meeting space.  Its prime location places guests' steps from world‑class dining, shopping, museums, entertainment venues, and the Central Business District, making it one of the city’s premier destinations for both business and leisure travelers.  Job Description Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards.  Direct, implements and maintains a service and leadership philosophy, which serves as a guide to respective staff to ensure guest satisfaction.  The Banquet Manager’s job is both colleague and guest focused.
They must motivate and mentor their peers towards greater service delivery as well as champion the product offering, from upkeep and quality of the furnishings and meeting room to the food and beverage quality. They must be pleasant, conscientious and professional—with excellent knowledge of service expectations, Fairmont Service Essentials and standards. The Banquet Manager must also be able to operate effectively as part of a team, communicate clearly and ensure smooth service operations and quality service.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain complete knowledge of: Manual system procedures. Daily housecount, arrivals/departures, VIPs. Scheduled in-house group activities, locations and times. Correct maintenance and use of equipment. All department policies/service procedures. All liquor brands, beers and non alcoholic selections available.
All Banquet menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices. P.O.S. and manual system procedures. Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Maintain complete knowledge of service requirements for each scheduled function: Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
Particular characteristics/descriptions of wines/champagnes ordered. Prices of specified selections of cash functions. Groups' names and background. Type of functions and expected attendance/guarantee numbers. Scheduled hours of service. Special requests/arrangements. Order of service, traffic flow in room. VIPs. Payment arrangements. Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies. Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipat