Banquet Manager - Extended Seasonal Opportunity

We are currently looking to speak with qualified applicants for a Banquet Manager for a full-time extended seasonal role with our food & beverage team.

Responsible for coordinating the delivery of all f & b for functions held at the Resort, the Banquet Manager will manage all details pertaining to functions being held in Banquet and Meeting rooms.

The Banquet Manager will be responsible for the supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff. The role is primarily concerned with front of house activities like set-up, serving, and cleanup while focusing on detail and customer service.

ESSENTIAL FUNCTIONS:

• Coordinates with other staff and departments to arrange for the delivery of requested services.
• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded; remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction.
• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner.
• Ensures all functions are set and staff is prepared and organized before required time on BEO.
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service.
• Inspects table place settings, including table linen, China, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive.
• Arranges for and ensures proper sequence of service for each event.
• Ensures proper setting of buffet tables and other food service tables.
• Monitors banquet team members to ensure all operating procedures are followed.
• Supervises clearing and post function cleanup and garbage removal.
• Supervises the handling, storage, and security of all catering service equipment, including catering vehicles and golf carts.
• Ensures staff training programs are implemented and measured regularly.
• Conducts regular staff meetings to build rapport and ensure colleagues are well informed.

REQUISITE SKILLS:

• Thorough knowledge of beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to lead and manage banquet staff – 2 years supervisory experience required.
• The ability to work well with a large group of people in a team environment.
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Ability to work a flexible schedule including nights, days, weekends and holidays.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.

PHYSICAL REQUIREMENTS:

• Ability to lift up to forty (40) pounds.
• Ability to stand throughout shift.
• Bend, lift, kneel, squat, walk up and down stairs.

LICENSES or CERTIFICATES:

T.I.P.S. Trained (Training provided)

Salary : $65,000