Job Overview

The Banquet Manager is responsible for the successful operation of the banquet department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Responsibilities

· Supervise the daily operations of banquet to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.

· Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.

· Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.

· Analyze banquet event orders, read BEO and know how to complete a set-up.

· Set tables in assigned area correctly and uniformly.

· Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.

· Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.

· Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.

· Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.

· Implement company programs and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

· Currently have or able to obtain ServSafe and TiPS certifications.

Qualifications

Experience

· Two to three years in a related position with this company or other organizations.

Knowledge/Skills

· Advanced knowledge of the principles and practices within catering and food and beverage.

· Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.

· Excellent hearing necessary for verbal interaction with guests and associates.

· Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.

· Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.

· Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.

· Continuous standing -function observation, client site inspections.

Environment

· Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.

· Inside 90% of 10 hour shift.

· Outside 10% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above.