Position: Manager of Banquet Operations

Reports to: Director of Food & Beverage

Job Purpose:Provides leadership, direction and support to all food and beverage team members. Works in concert with the Executive Chef to ensure food quality and presentation expectations are being met. This manager interacts with customers and group clientele to ensure guest satisfaction. 

Job Summary:Identifies current and future patron service requirements; establishes reservation system for special events; supervises staff; welcomes patrons; inspects and maintains line of sight and quality controls, protects patrons, employees and resort assets. 

· Willingness to accept the most effective role.

· Responsible for all banquet service staff hiring, training and scheduling. Maintains proper staffing levels in banquet department by recruiting and selecting the best candidate for the position.

· Coaches and mentors Banquet Captains with personal involvement in day to day operation, monthly departmental meetings, teaching management techniques and coaching and counseling sessions. (Leads by example)

· Execution of all catering functions including set-up and service.

· Maintains room ambiance by inspecting and monitoring all rooms, hallways and guest areas, table linens, floors, seating, lighting, and music. Ensures proper cleanliness and sanitation standards are being followed as well as proper maintenance of all equipment. 

· Protects dining room assets by adhering to security policies and procedures.

· Responsible for ensuring all HR Paper is completed accurately and on time.

· Ensure that weekly cover forecast is accurate and that staffing guidelines are in place for group events, service requirements as well as budgetary guidelines. Labor controls are at margins for budget as well as service requirements

· Supports the F&B Director in developing operational guidelines. Communicate expectations, coordinate between departments, and enforce policies and procedures.

· Assists in controlling costs by observing and overseeing preparations and portion control; ensuring high quality presentations; assist in supervising effective control of food, beverage and labor costs.

· Maintains the example for all to exceed expectations. 

· Attends weekly BEO meetings with culinary and conference services. Executes daily meetings with banquet service team per event.

· Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up. 

· Maintains frequent contact with clients to check on services rendered to ensure strong public relations and customer satisfaction. Reviews sales for previous day and resolve discrepancies with accuracy.

· Executes high caliber of service to clients before, during and after function. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conventions services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.

· Ensures proper cleaning and return of all equipment after functions are completed. 

· Complete quarterly Smallware inventory as well as an equipment tally. 

· Complete R&M requests of all equipment and FFE needs – report to Director of F&B. 

· Assists servers and captains with the execution of events according to the event order.

· Contributes to team effort by accomplishing related tasks as needed.

· Assist F&B with the execution and setup of all holiday events, special events, and promotional activity. 

· Plans and establishes reservation system for special occasions and holidays by planning use of tables; allocating stations and determining staffing requirements.

· Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.

· Must be able to attend necessary resort functions and set monthly staff meetings within department.

· Have ability to assume responsibility accountable for subordinates’ actions.

· Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.

· Charismatic leader who adjusts leadership style to motivate diverse groups to achieve extraordinary goals and overcome challenges.

· Develops detailed, realistic, and comprehensive plans that support organizational objectives. Effectively allocates resources and time across groups or departments.

· Track record of leading teams to achieve extraordinary goals. Inspires and motivates team members to work together and achieve beyond expectations.

· Successfully manages people to achieve performance goals. Excellent people management skills including resolving conflict, coaching and developing others, promoting teamwork, and performance management.

· Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs.

· Strong multi-tasking skills. Completes several concurrent tasks.

· Ability to develop rapport with client management and maintain strong working relationships.

· Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School Diploma or equivalent experience.

· 5 years of banquet or food and beverage supervisory experience necessary.

· High School Diploma or GED

· Obtain valid Wisconsin Drivers License.

Physical Requirements

· Lift up to 15 lbs., site and/or stand for long periods

· Must be able to walk, stand, climb stairs and have the ability to travel throughout the property quickly.