The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. Banquet manager are in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Education & Experience

• High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.

• Supervisory experience required.

• Must be proficient in Windows operating systems

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must work well in stressful, high pressure situations.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.

• Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.

• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job Duties & Functions

• Approach all encounters with guests and employees in a friendly, service oriented manner.

• Maintain regular attendance in compliance with HCW Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).

• Comply at all times with HCW Hospitality standards and regulations to encourage safe and efficient hotel operations.

• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR & First Aid.

• Prepare schedules and wage progress reports for all Banquet employees.

• Prepare payroll & tip distribution for the Banquet department.

• Assist as necessary in the setup, service and breakdown of banquet functions.

• Coordinate all banquet related food and beverage requirements with the appropriate department(s).

• Keep kitchen informed of accurate counts for plating.

• Recruit, hire, train and evaluate all Banquet personnel

• Review menu/service with Catering Manager and Executive Chef

• Maintain up to date details on banquet functions and communicate to supervisors.

• Responsible for ongoing training of captains/hourly employees to maintain standards of service and

guest service scores.

• Respond to guests’ requests as needed.

• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.

• Requisition liquor, etc. for banquet bars.

• Responsible for safety, sanitation, and cleanliness of service areas.

• Responsible for loss prevention programs among service employees.

• Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.

• Participate in required M.O.D. coverage as scheduled.

• Conduct menu classes as necessary to develop staff.

• Attend BEO meetings.

• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.

• Ensure that pre-meal meetings are conducted for all functions.

• Control and audit alcoholic and non-alcoholic beverages.

• Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.

• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.

• Responsible for control and maintenance of all service equipment. Write service requests as necessary.

• Cross train as necessary as a manager/supervisor in other F&B Outlets

• Assist audio/visual company, as necessary.

• Be familiar with the operation of the P.O.S. system.

• Correct hazards and notify the General Manager or Banquets Director.

• Submit order of all supplies (candles, note pads, pens, uniforms) for approval and maintain inventory levels.

• Handle items for “Lost and Found” according to the standards.

• Other duties as requested by Assistant General Manager.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Quick service & fast food restaurant

Weekly day range:

• Weekends as needed

Work Location: In person