Banquet Manager, Charlotte Convention Center/NASCAR Hall of Fame

Job Description

Job Description

Who We Are

 

The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers.

 

Job Summary

As Banquet Manager, you will be responsible for managing the daily execution of all banquet functions in the Convention Center and NASCAR Hall Of Fame; delivering outstanding guest service and financial profitability for the catering department. Specifically, you would be responsible for performing the following tasks to the highest standards:

 

Job Responsibilities 

 

1. Essential Job Duties

• Attends weekly/bi-weekly departmental meeting with Catering Sales, Chef and Operations Manager to discuss the menu for each event and the execution levels required to meet expectations
• Sets the expectation for banquet service levels by event and monitors the events to ensure those expectations are fulfilled.
• Review upcoming events for scheduling requirements of staff to execute and carry out the process of pre and post event preparation.
• Monitors and develops team members performance to include, but not limited to, providing supervision, scheduling, conducting counselling and evaluations and delivering recognition and reward
• Monitors payroll for entire banquet department and calculates the gratuity pay-out to staff to ensure that all payroll expenses stay within allowable budget for each event.
• Oversee the billing of each service order and ensure the bill is accurate for each event prior to distributing it to client.
• Presents banquet bill to client for signature following the conclusion of the event.
• Serves as the liaison between the banquet department and other departments within CRVA to ensure all expectations for events are being met and any issues are addressed in a timely fashion.
• Manages “Chefs” table tastings as required to expose menu options and service experiences for prospective clients or returning high profile events.
• Interacts directly with clients and guests while they’re on-site and during event to monitor progress of event and ensure their needs are met.
• Ensures compliance with health, safety, sanitation and alcohol awareness standards
• May perform other duties as required.
• Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays.
• Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to internal and external customers.

 

1. Consistently deliver the best in customer service. Model and be accountable ensuring that customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiences.

1. Champion CRVA’s mission, vision and core values and comply with organizations policies and procedures. 

Scope of Responsibility

• This job has limited budgetary responsibilities.
• This job will have periodic access to confidential data including financial statements, company records and/or minutes, customer quotes, and company plans, designs, and programs.

 

Supervisory Responsibility

• Manages Assistant Banquet Managers and up to eight Banquet Captains who supervise more than two hundred employees in the Food & Beverage Department during events. 
• Is responsible for the overall direction, coordination, and evaluation of the banquet department. 
• Supervises as many as two hundred non-supervisory employees in Food & Beverage during events when an Assistant Manager or Banquet Captain are not present. 
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. 
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

 

Knowledge and Skill Requirements

 

Education and Experience

• Bachelor’s Degree (B.A.) or equivalent from four-year college or technical school; and five to six years related experience and/or training; or equivalent combination of education and experience. 
• To perform this job successfully, an individual should have knowledge of the Microsoft Office suite; Food Service equipment; and Two-way radio.

 

Physical Demands

• The employee must regularly lift and /or move up to 25 pounds.
• Specific vision abilities required by this job include close vision. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is frequently required to stand and walk.

 

Work Environment

• The noise level in the work environment is usually moderate, depending upon event.

Travel Required

 

• This job has limited travel requirements.

 

What We Offer

• Education Reimbursement
• Comprehensive medical, dental, and vision coverage, plus other great benefits.
• 457 Plan
• NC Retirement System plan
• CRVA University 
• Employee Assistance Programs
• Employee 1st Culture
• CORE Values

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

 

Our “employee first” culture requires engagement and engagement can’t happen without the voices of many talented individuals charting our direction.