Banquet Manager

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. SUMMARY The Banquet Manager is responsible for banquet operations both on and off site, including staff selection, training, development, and ongoing coaching of all staff in the assigned Area of Responsibility (AOR). The Manager drafts and monitors weekly staff schedules, interacts with Back of House, other departmental leaders and guests, ensures satisfaction, and secures payments before deadlines. ESSENTIAL DUTIES AND RESPONSIBILITIES Managing day-to-day operation of their AOR in accordance with established policies and procedures. Compiling variance reports, weekly management reports, daily communication logs, and other required reports. Conducting training and evaluation of all employees in their AOR to ensure compliance with policies and prevention of errors. Collaborating with Director and Human Resources to handle personnel changes. Adhering to controls for all phases of their AOR in an economical manner while maintaining standards. Maintaining an efficient scheduling program to ensure high service standards with minimal labor cost. Source, communicate, and promote new business with Director, Executive Chef, and General Manager; draft and calculate banquet event orders. Proactively and timely addressing all customer issues to ensure corrections are made. Other duties as assigned by the Food & Beverage Director, Human Resources, and SCDC leadership. ADDITIONAL SKILLS AND ABILITIES Ability to manage in a diverse environment focused on exceptional guest service; clear written and verbal English; advanced knowledge of MS Excel, Word, Outlook (basic required); strong interpersonal communication; general to advanced financial math and cash handling. EDUCATION / EXPERIENCE High School Diploma or equivalent. Hospitality Management Degree preferred but not required. Minimum of 5 years Full-Service Banquet Management experience. SUPERVISORY RESPONSIBILITIES Supervise banquet staff to ensure readiness for shifts and provide necessary tools for performance and guest satisfaction. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; speak effectively before groups. MATHEMATICAL SKILLS Ability to work with mathematical concepts including probability, statistics, fractions, percentages, ratios, and proportions. REASONING ABILITY Ability to define problems, collect data, establish facts, draw conclusions, interpret technical instructions in mathematical or diagram form, and handle multiple variables. PHYSICAL DEMANDS Use hands, fingers, arms to handle objects; talk or hear; stand and walk; vision for close and distance, color, peripheral, depth perception, and focus adjustment. WORK ENVIRONMENT Exposure to secondhand cigarette smoke; moderate to loud noise. #J-18808-Ljbffr