Banquet Manager

Overview

We are looking for a highly motivated and analytical individual to join our team as Banquet Manager. 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. This is a management position. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Manage setup, service, and breakdown of all banquet functions as specified by catering contracts and established departmental standards• Create, monitor, and update scheduling of Banquet associates based upon business needs.• Recruit and train Banquet associates• Establish specific goals and standards of task and performance management practices to fully maximize productivity of Banquet associates• Serve as liaison between FOH Banquet associates and BOH leadership• Foster and maintain relationships with distributors and purveyors• Provide continual support and guidance to the Banquet team• Ensure the completion and return of beverage requisitions at conclusion of event• Oversee the completion of the equipment checklist prior to the day of the event• Perform all administrative duties necessary for the operation of Banquet functions• Coach, counsel, and discipline Banquet associates• Create and deliver feedback and performance reviews of Banquet associates• Ensure the maintenance of proper care and cleanliness of serving equipment• Oversee pre-meeting, assigning stations and duties to servers• Ensure servers take appropriate breaks during events• Adhere to and reinforce all appearance and service standards and procedures• Be proficient in MICROS, Excel, Word, and Silverware• Read and interpret Sales/marketing and Conference/catering contracts for set-up, service, and billing• Work closely with Director of Food & Beverage, Sales/Marketing and Conference/Catering and Team members in meeting and/or exceeding monthly budgetary goals as it relates to expenses and cost percentages to include labor• Accurately complete applicable payroll processes on a daily, weekly, and bi-weekly basis. This includes calculating and submitting gratuities, tips, and service charges to Director of Finance• Direct and manage the set-up of all equipment, supplies, and/or furniture required for each function• Know and follow county and state ordinances. E.g., Noise, light, etc• Possess basic knowledge for operation of all rental A.V. equipment of the Hotel• Manage and maintain banquet Inventory log of all linen skirting needs for banquet functions. Monitors all items and keeps them at appropriate PAR levels; (linen, uniforms, a.v. equipment, chairs, buffet pieces, décor, etc.)• Create and manage post-meeting recaps with Banquet team and applicable departments• Periodically review and update the banquet training manual as needed• Complete and adjust billing for groups• Execute recurring inventories in conjunction with other F&B Managers• Monitor cleanliness of décor, banquet rooms, and storage areas• Attend and participate in regularly scheduled meetings:Banquet, BEO Meeting, Resume Meeting, and Food & Beverage Meeting• Plan and lead Banquet Department Meetings• Attend and participate in daily Standup Meeting, weekly Leadership Meeting, and weekly meeting with Catering Office

Responsibilities

What are we looking for?• Three years or more of related supervisory experience and/or training; or equivalent combination of education and experience• Excellent people skills• Excellent communications skills:verbal and nonverbal• Excellent organization and attention to detail skills• Wine, beer, and liquor knowledge• Expansive food knowledge• Ability to manage, direct, schedule, supervise, and discipline associates• Ability to prioritize• Ability to work in a fast-paced environment and work under pressure• Ability to follow written and verbal instructions.• Ability to work independently, autonomously and without supervision• Ability to multi-task and delegate• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.• Ability to frequently walk or stand for long periods of time• Serve safe and/or Alcohol training per Division of Liquor Control

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