Director of Banquets

Banquet Manager

Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff to ensure 100% guest satisfaction.

Responsibilities include maintaining complete knowledge of and compliance with all departmental policies/service procedures/standards, maintaining complete knowledge of correct maintenance and use of equipment, anticipating guests' needs, responding promptly and acknowledging all guests, maintaining positive guest relations at all times, being familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately, resolving guest complaints, ensuring guest satisfaction, monitoring and maintaining cleanliness, sanitation and organization of assigned work areas, maintaining complete knowledge of service requirements for each scheduled function, strictly abiding by state liquor regulations, checking storage areas for proper supplies, organization and cleanliness, establishing par levels for supplies and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business, reviewing sales for previous day and resolving discrepancies with Accounting, tracking revenue against budget, retrieving and organizing Banquet Event Orders (B.E.O.'s) according to departmental standards, preparing weekly work schedules in accordance with staffing guidelines and labor forecasts, ensuring that staff reports to work as scheduled, coordinating breaks for staff, inspecting the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up, meeting with the Chef and Stewarding to review scheduled group's menu and equipment requirements, ensuring agreement of delivery times, amounts and special arrangements, preparing station assignments according to group requirements and Hotel standards, assigning side work to Servers in accordance with departmental procedures, conducting pre-function meeting with Servers and reviewing all information pertinent to set-up and service of group, inspecting grooming and attire of staff, inspecting table set-ups, checking bar set-ups, checking buffet tables/receptions/coffee breaks, setting out name cards, organizing head table assembly, meeting group coordinator/host, greeting guests upon arrival at function, directing Servers on timing of service throughout function, communicating additional meal requirements and special requests to the Kitchen, constantly monitoring staff performance in all phases of service, promoting positive guest relations at all times, totaling all charges for the group function, preparing check and presenting to group contact for payment, ensuring that unused food is returned to the Kitchen, directing the final breakdown of function room and clean up, answering outlet phone within 3 rings, using correct salutations and telephone etiquette, accessing all functions of the P.O.S. system, handling void checks, assisting servers with expediting problem payments, issuing manual checks, running system-closing reports, ensuring all closing duties for staff are completed before staff sign out, providing feedback to staff on their performance, handling disciplinary problems and counseling employees according to hotel standards, responding to all calls and email promptly, preparing and submitting daily/weekly payroll and tip distribution records, completing work orders for maintenance repairs and submitting to Engineering, documenting pertinent information in department log book, completing all paperwork and closing duties in accordance with departmental standards, reviewing status of assignments and any follow-up action with on-coming Supervisor/Manager.

Qualifications include high school graduate or equivalent vocational training certificate, some college, minimum 21 years of age to serve alcoholic beverages, 5 years experience as an Assistant Banquet Manager/Supervisor, preferably a 4 star Hotel, food handling certificate, knowledge of various food service styles, knowledge of specific room set-up styles, knowledge of organizing service from information on B.E.O.'s, knowledge of staffing guidelines/requirements for various types of banquet functions, fluency in English both verbal and non-verbal, compute basic arithmetic, familiarity with food and beverage cost controls, familiarity with Sales and Marketing tools for Banquets, ability to perform job functions with attention to detail, speed and accuracy, prioritize and organize, be a clear thinker, remaining calm and resolving problems using good judgment, follow directions thoroughly, understand guest's service needs, work cohesively with co-workers as part of a team, work with minimal supervision, maintain confidentiality of guest information and pertinent hotel data, ascertain departmental training needs and provide such training, direct performance of staff and follow up with corrections when needed.