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Job title: Banquet Manager

Location: San Francisco

Employer: Oakland Marriott City Center

Closing date: 22-02-2012

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Banquet Manager Oakland Marriott City Center

Banquet Manager is responsible for: hiring, training and directing the banquet staff in servicing all the banquet activities; ensuring a successful function and repeat business. Requirements include: comprehensive knowledge of food and beverage preparations; service standards; guest relations and etiquette; and a minimum of two years of banquet captain or food and beverage supervisory experience.

Oakland Marriott City Center:

This is an outstanding management opportunity for an individual who possesses strong food and beverage experience including banquets, convention services, beverage, stewarding and catering experience. The successful candidate will work with the Assistant Director of Food and Beverage in managing complete Banquet operations of the hotel, including scheduling, interviewing, and supervision of associates; designing banquet and meeting room layouts and buffet presentations; client and guest relations and floor management of banquets and meeting including all logistic aspects of the operations.

The modern 21 story Oakland Marriott City Center offers commanding views of Lake Merritt, Berkeley Marina, the bay and skyline of San Francisco, and both the Golden Gate and Bay Bridges. Centrally located, the 484 room hotel is convenient to all Bay Area attractions including Napa and Sonoma Wine Country, the East Bay and Berkeley. Downtown San Francisco is just 12 minutes via the local subway system (BART). Oakland Marriott City Center is connected to the Oakland Convention Center. Visitors to Oakland enjoy a thriving Chinatown, major league sporting events, Friday Old Oakland Farmers Market, Jack London Square and Marina, and performing arts at historic Paramount Theater. Chabot Space & Science Center, Oakland Coliseum and the African American Heritage Museum are all nearby.


  • comprehensive knowledge of food and beverage preparations
  • service standards
  • guest relations and etiquette
  • minimum of two years of banquet captain or food and beverage supervisory experience.

Contact person:

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