Banquet Manager

Banquet Manager Responsible for the coordination and supervision of the day‑to‑day delivery for events held in the Emily Hotel. Oversees and maintains a service and supervisor philosophy which serves as a guide to respective staff. Works closely with the Executive Chef, Director of Food & Beverage, and Sales Team to monitor the effectiveness of the services and products offered. Banquet Manager is responsible for planning and assisting in execution of all contracted events in banquet, meeting room, and bar/restaurant outlets to the standards of The Emily Hotel. Responsible for providing lateral service to other Food and Beverage operations as needed. Perks & Benefits Competitive pay and a Comprehensive Benefit Package Health Saving Account, Flexible Saving Account, Employee Assistance Program Annual Education Allowance Generous Referral Program Fun and collaborative company culture with lots of team‑building events Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel What Will You Do The essential functions include, but are not limited to the following: Provide warm, humble and knowledgeable service throughout the property. Be an active participant in all outlets of during service as needed. Liaise with hotel, restaurant, and banquet operations teams to ensure a seamless guest experience Conduct pre‑shift meetings with staff and review all information pertinent to the day's business. Participate in the preparation of weekly schedules in accordance with staffing guidelines and labor forecasts and adjust schedules throughout the week to meet the business demands. Understanding and following the Collective Bargaining Agreement guidelines Maintain current and accurate knowledge of the menu offerings. Streamline the efficiency of all event station and bar layouts. Oversee the preparation of all things banquets and ensure quality of product served. Develop education procedures & documents for execution of banquets and events, including reeducation of current staff as needed. Inspect grooming and attire of staff and rectify any deficiencies. Review daily sales and resolve discrepancies with Accounting/Sales teams as needed. Coordinate details of contract with Executive Chef and sales team. Plan the venue layout according to guest needs, event type, and floorplans. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Maintain consistent knowledge of house account and arrivals. Monitor the preparation of station assignments, ensuring compliance to departmental standards. Inspect, plan and ensure that all materials and equipment are in complete readiness for service. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Rectify all deficiencies. Ensure all employees are fully trained in their job functions, assist with onboarding of new staff. Review par levels of supplies and equipment. Complete requisitions to replenish. Anticipate guests' needs and promote positive guest relations through name recognition at all times. Monitor and handle all guest complaints. Ensure that all staff closing duties are complete before staff sign out. Update POS system with menu changes as needed. Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs. Participate in monthly inventories of supplies, equipment, liquor and wine as needed. Prepare and submit daily payroll tips and review hours worked for bi‑weekly payroll. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Open availability including nights, weekends, and holidays as needed. A 5‑day work week is expected with both administrative and on‑the‑floor shifts (subject to change for holidays, special events, or pop‑ups). Support and adhere to scheduled staff trainings and hotel meetings as communicated by Director of F&B. What You Bring Experience in banquet management or similar field Extensive knowledge with catering equipment and venue requirements Education in hospitality management, culinary arts, business administration or similar required Hotel Management experience preferred Experience leading a union environment and following a CBA is preferred Salary Range $70K - $75K / Salary #J-18808-Ljbffr