BANQUET MANAGER

Overview This position is an overtime exempt role (OEM) with a projected salary range of $60,000-$68,000 per year. The Banquet Manager is responsible for the successful operation and administration of the banquet department, ensuring that all banquet activities are carried out professionally, to standards and at the highest level of service. The manager balances the department, maximizes profitability, and leads, trains, coaches, and motivates banquet staff while serving as the liaison to all other hotel departments. Key Duties & Responsibilities Investigate and resolve complaints regarding food quality, service, or accommodations. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Schedule staff hours and assign duties. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Establish standards for personnel performance and customer service. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Perform some food preparation or service tasks such as clearing tables and serving food and drinks when necessary. Maintain food and equipment inventories and keep inventory records. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Order and purchase equipment and supplies. Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs. Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control. Monitor employee and patron activities to ensure liquor regulations are obeyed. Work closely with clients to ensure that needs are always met and exceeded. Education & Experience High School Graduate or General Education Degree (GED) or 4 Years Work Equivalent. Experience with hotel banquet systems such as MICROS is required. Benefits Benefits include medical, dental, and vision coverage; 401(k) with company match; paid time off; volunteer opportunities; educational assistance; travel discounts; and additional benefits that may vary by location. Equal Opportunity Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender identity, or disability status. Other Information Commission or other bonus opportunities may be available based on performance. The role requires a high level of hospitality, leadership, and customer service. This position is currently open and does not have a specified application deadline. #J-18808-Ljbffr