Banquet Manager

Responsibilities Supervise day‑to‑day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures. Recommend and/or initiate salary, disciplinary, or other staffing‑related actions in accordance with company rules and policies. Alert management of potentially serious issues. Ensure all staff is properly trained and has the tools and equipment needed to effectively carry out their job functions. Ensure that rooms are set‑up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre‑function meetings with scheduled staff and review all information pertinent to the service and set‑up of groups. Inspect scheduled function areas/rooms, table set‑ups, bar set‑ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout. Meet with Kitchen Staff to review scheduled groups’ menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs. Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines to ensure total guest satisfaction. Review guest check with client after function and obtain signature. Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re‑usable goods are wasted. Establish par levels for supplies and equipment. Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget. Ensure that equipment is prepared for the following day’s work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Accounting, Maintenance and Guest Services. Interact with outside contacts: Guests – to ensure their total satisfaction; Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues; Regulatory agencies – regarding safety and compliance matters; Other contacts as needed (professional organizations, community groups, local media). May handle incoming/outgoing boxes and exhibit materials. May serve as Manager on Duty. Perform other duties as assigned which includes but is not limited to assisting banquet staff with their job functions during peak periods. Accountability This is the top Banquet job in a full‑service, luxury, or resort hotel with high volume banquet and/or convention facilities typically catering to more than 500 people. Supervises a large number of employees and may oversee subordinate supervisors. Qualifications and Requirements Some college or advanced food and beverage operations training and two years experience in banquets or food and beverage operations, including one year supervisory experience, or an equivalent combination of education and experience. Must speak fluent English. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. Physical Demands Carrying or lifting items weighing up to 50 pounds. Moving about the function areas. Handling objects. Bending, stooping, kneeling. Other Qualifications Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Compensation The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue‑based metrics, and business or organizational needs. No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the company’s sole discretion unless and until paid and may be modified at the company’s sole discretion, consistent with the law. EEO is the law – Equal Opportunity Employer information for minorities, women, protected veterans, disabled, sexual orientation, gender identity. If you require reasonable accommodation during the application process, please indicate so. IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. If you are a resident of or applying to a job opening in the State of Washington, please read about applicable benefits. Note A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job‑related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise. #J-18808-Ljbffr