Banquet Manager

Job Summary

The Banquet Manager is responsible for the set up and break down of all banquet facilities according to the specifications of the client. Must be driven to exceed guest expectations for service, food presentation and quality. Must be creative in the set-up of banquet space for exceptional presentation for guest. Must be able to direct a staff in proper service techniques, geared towards a fine dining experience. Must be able to maintain the organization and cleanliness of the banquet facilities and storage areas. The individual must also be able to adapt quickly to the changing needs of the clients.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Managing Banquet Operations

Projects supply needs for the department, (e.g., China, glass, silver, buffet presentations, props).

Applies knowledge of all laws, as they relate to an event.

Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.

Adheres to and reinforces all standards, policies, and procedures.

Maintains established sanitation levels.

Manages departmental inventories and maintains equipment.

Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.

Schedules banquet service staff to forecast and service standards, while maximizing profits. Makes sure to complete payroll on time and address any payroll concerns that the team might have.

Assists team in developing lasting relationships with groups to retain business and increase growth.

Participating in and Leading Banquet Teams

Sets goals and delegates tasks to improve departmental performance.

Conducts monthly department meetings with the Banquet team.

Applies and continually broadens knowledge of food and wine pairings and cutting-edge cuisine with emphasis on current event trends.

Acts as a liaison to the kitchen staff.

Leads shifts and actively participates in the servicing of events.

Ensuring and Providing Exceptional Customer Service

Sets a positive example for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service.

Ensures employees understand expectations and parameters.

Strives to improve service performance.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Reviews comment cards and guest satisfaction results with employees.

Conducting Human Resources Activities

Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

Observes service behaviours of employees and provides feedback to individuals.

Monitors progress and leads discussion with staff each period.

Participates in the development and implementation of corrective action plans.

Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.

Attends and participates in all pertinent meetings.

PHYSICAL DEMANDS

Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.

Lifting Thirty (30) pounds maximum.

Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.

Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Requirements:

High school diploma or GED

2 years' experience as Banquet Manager or Event Management, Food and Beverage, or related professional area.

Hold a current Food Handler Card

Able to process paperwork

Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

Knowledge of the appropriate table settings and service ware. Knowledge of various types of equipment and set up styles used in the meeting rooms. For example: different table types (round, schoolroom, etc.).

Ability to understand verbal English sufficient to understand verbal job requests from supervisor and guests