Convention Services Manager

Description

The Banquet Manager oversees all banquet operations, ensuring high-quality event setup, service, and guest satisfaction. This role manages banquet staff, coordinates closely with the Executive Chef and Food & Beverage Director, maintains banquet inventories and equipment, and ensures all events are executed according to service, safety, and organizational standards.

Requirements

RESPONSIBILITIES:

• Hires, trains, schedules and reviews all departmental staff.


• Checks quality of work, monitors improvements and performance.


• Directs the proper set-up and breakdown of all banquet functions.


• Ensures employee and guest safety in the set-up and arrangement of banquet functions.


• Works closely with the culinary team to ensure proper meal counts and scheduling of staff.


• Directs the proper food and beverage service in accordance to contractual agreements.


• Conducts pre-function meetings with staff to ensure the proper service requirements of banquet functions.


• Greets and maintains communication with the customer before and throughout the function to ensure that all arrangements are satisfactory.


• Completes final billing and presents to the customer contact for payment. Ensures that all payments are processed by the Front Desk.


• Records and reports quarterly inventories of all banquet supplies, purchases additional supplies with the approval of Food and Beverage Director and the General Manager.


• Maintains cleanliness of all banquet rooms, service areas and equipment.


• Directs and ensures that proper handling, usage and storage of all banquet equipment and supplies.


• Maintains constant communication with the Executive Chef and the Food and Beverage Director.


• Participates in BEO meetings and weekly staff meetings.


• Ensures that staff is in adherence to hotel uniform/grooming standards at all times.


• Performs other duties as assigned by management.