Title: Banquets Manager 

Classification: Exempt 

Salary Range: $70,000 – $80,000 per year 

Operational Reports to: Food & Beverage Manager 

The Westgate Hotel is seeking a dedicated Banquet Manager who is eager to provide our guests with an unforgettable experience. We require someone with exceptional leadership abilities to manage banquet staff and ensure that our hotel services are of the highest quality. Our ideal candidate is a self-starter with 2 years of hospitality experience, in a management role, and an unwavering commitment to client satisfaction.

Responsibilities: 

• Responsible and accountable for all Food & Beverage outlet operations (Banquets, Room Service, Westgate Room, Plaza Bar, Pool Bar). 
• Knowledge of The Westgate service standards and protocols with a commitment to adhering to these standards and holding staff accountable. 
• Provide leadership and support to employees and foster teamwork. 
• Daily review of Banquet Event Orders (BEOs) and task delegation for banquet setup and servers.
• Communicate with marketing and sales teams for planning and execution of events and promotions. 
• Coordinate with on-site contacts for banquet events confirming timelines, last-minute updates, etc. 
• Organize onboarding and training of new staff. Actively plan and participate in training activities for new and tenured staff. 
• Conduct or assist in pre-shift meetings. 
• Place supply orders as needed and daily food/beverage requisitions. 
• Inspect quality of food leaving the kitchen and ensure effective communication between front of house and back of house staff regarding dietary restrictions, special requests, timeline, coursing, etc. 
• Draft and manage employee schedules in accordance with business demands. 
• Assist in accurate timekeeping. Coordinate staff breaks according to CA State guidelines. Review and update staff timecards daily. 
• Support restaurant and bar operations as needed. 
• Knowledge of menus offered in all outlets. 
• Control food and beverage outlets and banquet spaces for proper volume of music, temperature, cleanliness, proper setup/table setting, lighting in room, quality of table linen and decor at all times. 
• Solve all guest complaints or escalate to Food and Beverage Management when necessary. 
• Complete a daily report including sales, feedback, opportunities, and follow up needed. 

Qualifications: 

• 4 years in Food & Beverage (Hotel preferred) including, at minimum, 1 year in a fine dining setting. 
• 2 years in a leadership role with 10 or more direct reports 
• Experience in Hotel management software and Point of Sale software highly preferred. 
• Flexible schedule to work varied shifts (including weekends and holidays) to accommodate business demands. 
• Current Alcohol Safety (RBS) training certificate and Current Food Handler’s card/certificate. 
• Strong English verbal and written communication. 
• Confidence in communicating with various people from different backgrounds. 

Physical Demands: 

• Must be able to exert physical effort in transporting 20-50 or more pounds 
• Endure various physical movements throughout the work areas, standing/walking for up to 5 hours at a time, reach up and down, and remain stationary at times throughout work periods.