Banquet Manager

Position Purpose:

To provide leadership and oversight to the Banquet department. Trains, directs and supervises the banquet service and set up staff in all functions of the department to ensure a successful event and create repeat business to increase profitability and efficiency to the department.

Essential Functions:

• Provide leadership to the service staff
• Supervise and train all banquet associates to include proper service protocol and service standards. This includes techniques in American, French, buffet and wine service.
• Monitor staff performance and coach and counsel.
• Interact with guests, greet and connect with group contact and review BEO with contact person.
• Assist in the hiring and training, scheduling process of all associates.
• Take charge of department in absence of Director.
• Revise, generate and direct standard operational standard manuals
• Support and maintain performance requirements and action plans to achieve goals.
• Do work orders for repairs of equipment and in room maintenance.
• Supervise and visually inspect the set up of function and meeting rooms to specification and diagrams, this includes tables, china, silver, linen and glassware.
• Supervise the breakdown and closing of the function room in regards to equipment, proper handling of all china, silver, linen, glass and storage
• Inspect equipment for cleanliness, repair needs, proper inventory.
• Communicate verbally and in writing with culinary, stewarding to ensure all functions are properly set, timing is correct and supplies are where they are needed.
• Conduct monthly meetings and training with the team
• Work with outside vendors to ensure appropriate staffing
• Understand and utilize Delphi for creating banquet checks
• Attend BEO meetings as required.
• Display a professional demeanor at all times with guests, associates, peers and work together with other department to achieve guest satisfaction.
• Ensure all federal, local safety standards and Health regulations are adhered to.
• Enter billing information into micros system to generate guest check
• Process payroll, hours worked as well as other information as needed.
• Monitor staffing schedules and productivity, adjust reassign as necessary to provide the best guest experience.
• Identify and stay current on market trends within the industry
• Utilize customer satisfaction surveys to develop and implement action plans to address areas of need
• Assist in periodic Forecasting of payroll and expenses.

Position Requirements:

Education & Experience: High school graduate and or Bachelors Degree in Hospitality preferred; 3+ years in a Food & Beverage or Banquet management or Banquet supervisory role in a full service hotel including large banquet facility

Knowledge, Skills & Abilities:

Ability to read, understand, and analyze financial statements and have the ability to speak to the results of those financials; strong communications skills both written and verbal; natural leadership qualities with the ability to motivate a team and provide mentoring & development opportunities to high potential talent; ability to develop and maintain positive rapport with people at all levels of the organization and with guests; strong attention to detail and timeliness. Versatility to manage a diverse range of managerial responsibilities and a diverse work force.

Prior experience in high volume property.

Knowledge of food & beverage service styles, preparation and presentation.

Reporting Relationship

This position report to the Director of Food and Beverage

Exemption Status

Exempt

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.