Banquet Manager ("Gerente de Banquetes")

Position Purpose Effectively monitor the daily operations of the Banquet Department, providing support and guidance to staff to ensure a successful and effective operation. Ensure a positive guest experience, taking ownership of situations and following up on every request. Essential Responsibilities Supervise and direct Banquet associates including captains, servers, bartenders, and housemen. Review written communication such as schedules, BEOs to determine staffing levels, room/station assignments, buffet décor and enhancements, and meeting room set‑ups and breakdowns. Schedule pizza truck staff. Attend labor meetings, responsible for Banquet labor and meal penalties. Communicate with the Sales Department to ensure BEOs are executed accordingly. Meet with customers to review the BEO and address changes, issues, or problems to ensure a quality product. Update Square systems based on events, posting transactions in Square, CI/TY, and Lightspeed. Review staff timecards for accuracy and zero missed punches. Manage linen orders. Set up and maintain all functions and meetings, maintaining standards of food, beverage, and meeting specifications. Develop and maintain policies, procedures, and quality standards, using continuous improvement to ensure a high quality, cost‑effective, customer‑focused operation. Supportive Functions Assist with any guest inquiry. Follow all company, safety, and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by supervisors. Physical Demands Work inside the hotel, approximately 75% of the time. Work in extreme temperatures such as freezers (-10°F) and kitchens (+110°F) for up to one hour. Stand and move for up to four hours continuously. Manoeuvre between simultaneous functions in confined spaces. Lift up to 45 lbs. Push and pull carts and equipment up to 250 lbs. Perform finger dexterity tasks with computers, printers, multitouch phones, filing cabinets, fax machines, photocopiers, dolly, and other office equipment. Use sight, hearing, tasting, and smelling to observe product quality and detect emergency situations. Knowledge, Skills, and Abilities Excellent communication skills, verbal, written, and electronic. Strong leadership and customer relations skills. Detail‑oriented with outstanding organizational skills. Intermediate computer skills; basic computational skills. Knowledge of computer programs, math skills, and budgetary analysis. Self‑driven, ability to work independently. Issue resolution and analytical skills with strong attention to detail. Knowledge of federal, state, and local equal‑employment opportunity laws and regulations. Knowledge of food products, standard recipes, and proper preparation. Ability to distinguish product quality, taste, texture, and presentation. Conduct meetings, menu briefings, and maintain communication lines between line staff and departmental managers. Knowledge of drink preparation and applicable health standards; table and bar service; appropriate table settings and service ware. Basic Windows OS, MS Office, PMS, PBX, Key system, and POS proficiency. Understanding of safety and sanitation standards. Education High school diploma or equivalent required. Bachelor’s degree preferred. Experience One to two years experience in Food & Beverage operation required. Prior hospitality experience required. Licenses or Certifications At least 21 years of age to serve alcohol. Safe Server Alcohol & Food Handlers certification required. Responsible Beverage Service (RBS) certification required. Grooming All staff members must maintain a neat, clean and well‑groomed appearance per Azul Hospitality standards. Refer to the property‑specific grooming and uniform standards policy. Attendance Regular attendance in conformance with the standards is essential. Irregular attendance or tardiness will result in disciplinary action up to and including termination. Staff may be required to work varying schedules to reflect business needs and must attend all scheduled training sessions and meetings. #J-18808-Ljbffr