Banquet Manager-Marco Island

BASIC SUMMARY:

A banquet manager is responsible for overseeing all aspects of a banquet or event, from planning to execution. This includes coordinating with clients to determine their needs, setting budgets, and creating timelines. They also work with chefs to create menus, arrange seating, and ensure that the venue is properly decorated.

POSITION RESPONSIBILITIES:

• Maintain records of special events, house counts, food covers and daily business volumes.
• Lead the food and beverage team in all aspects of the department and ensure service standards are up to par.
• Greet guests and oversee actual service on a routine, random basis.
• Assist with wine lists and bottle/glass wine sales promotion programs.
• Develop on-going professional development and training programs for food production, service and bar production/service personnel.
• Address member and guest complaints and advise the Senior Manager about appropriate corrective actions taken.
• Assist in planning and implementing procedures for special club events and banquet functions.
• Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitor employee dress codes according to policies and procedures.

 EDUCATION/EXPERIENCE/OTHER REQUIREMENTS:

• Prior experience as a Food and Beverage Director or Manager in a resort/club (5 years minimum).
• Manager Food Handling Certificate.
• Sommelier Certificate is a plus.
• Special Event / Banquet execution experience a plus.
• Experience in high-volume restaurant experience a plus.
• Strong ability to lead and motivate the team.  
• Thorough knowledge of food and beverage items, methods of preparation and types of service.
• Communicate effectively in English, both verbally and in writing.
• Good organizational skills. 
• Possess attention to detail. 
• Highly proficient in written and verbal English communication.
• Proficient in Microsoft Office (Excel, PowerPoint, and Outlook).
• Ability to achieve positive guest relations and maximize guest satisfaction.
• Must be able to work a flexible schedule including, weekends, holidays, and fluctuating days off.
• Must schedule vacations during the off-season months.

PHYSICAL DEMANDS – ABILITY TO:

• Grasp, lift, carry or transport up to 50 pounds. 
• Push/pull wheeled carts weighing up to 100 lbs.
• Stand, walk frequently; reach with hands and arms; stoop, kneel, crouch or crawl.
• Express and exchange ideas by means of the spoken word accurately, loudly and quickly.
• Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.
• Perform the duties of this job while exposed to outside weather conditions. 
• The noise level in the work environment is usually moderate.