Description

POSITION OVERVIEW

The Banquet Manager is responsible for the overall banquet staff and execution of their assigned banquet & catering functions. They coordinate all food and beverage service with the food & beverage departmental leader to ensure excellent guest service and execution according to hotel standards. They are responsible for following banquet event orders and finalizing guest checks and payments.

DUTIES AND RESPONSIBILITIES

• Lead the banquet team with motivation and direction and ensure that all hotel standards are in place.
• Manage all banquet inventories weekly and monthly to confirm appropriate handling procedures and within-budget expenses and cost metrics.
• Oversee and create associate schedules and make any necessary changes per business demands and budget.
• Ensure all associates have proper supplies, equipment, and uniforms.
• Recruit, interview, hire, and train banquet associates.
• Conduct performance evaluations and discipline staff when needed.
• Greet guests and be responsible for accommodating all guests’ needs at the attendance of an event.
• Participate in good communication with guest’s questions regarding the menu.
• Ensure all dietary restrictions or requests are adhered to and handled to hotel standards.
• Assist banquet staff during peak periods in delivering food and guest requests.
• Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
• Take orders, retrieve and serve alcoholic beverages, non-alcoholic beverages, and meals to guests, courteously and efficiently according to hotel specifications.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Assist in the maintenance of the banquet area and equipment.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain complete knowledge of all menu items, liquor brands, beer brands, and non-alcoholic selections available on the banquet menu.
• Maintain complete knowledge of the particular characteristics and description of every wine and champagne being served.
• Maintain complete knowledge of designated glassware and garnishes for each drink.
• Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
• Oversee and support setup of arranging tables, chairs, table linens, china, silverware, glassware, and centerpieces.
• Oversee and support preparation and set-up of function rooms and areas for service.
• Carry banquet trays and serving items to designated area.
• Pick up and deliver guests meals from the kitchen, respond and provide special requests, and provide beverage services.
• Maintain complete knowledge of equipment and use only as intended.
• Maintain positive guest relations at all times and resolve all guest complaints, ensuring guest satisfaction.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minor, intoxicated persons, and drunk driving.
• Maintain complete knowledge of the Point of Sale system and work with manager to report and resolve system issues, should they arise.
• Complete opening and closing side duties.
• Ensure maximum usage of all supplies to attain budgeted food and beverage cost and to prevent waste.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Ability to maintain a professional and personable appearance according to hotel standards.
• Successfully achieve the hotel’s core competencies including work product, teamwork and culture, guest and customer service, work ethic, and impact-oriented problem solver.
• All other duties as requested.

Qualifications

QUALIFICATIONS

• Must be 21 years or older.
• Good reading, writing, and oral proficiency in the English language.
• Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
• Requires the ability to taste food and alcohol during trainings and new menu updates.
• TIPS training certification required within 30 days of hire date.
• Previous experience with MICROS POS preferred.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
• Ability to work effectively with co-workers as part of a team and with minimal supervision.
• Flexibility to work a varied schedule, which may include weekends and holidays.
• Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
• Ability to stand and walk for entire shift.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Reasonable accommodation(s) may be made through the interactive process when necessary to allow qualified applicants and associates to perform the duties of this position.

We are an equal opportunity employer and value diversity. All employment is decided on the basis of qualifications, merit, and business need.