Banquet Manager [Part-Time]

Description

This position is responsible for overseeing the banquet service functions hosted by the Resort. This includes supervising banquet service personnel and collaborating with the Resort's catering and culinary teams to assure seamless event execution and exceptional guest satisfaction through memorable food and beverage service and presentation. 

ESSENTIAL JOB FUNCTIONS

• Work with the Catering & Events Sales team to arrange banquets, luncheons, meetings, weddings, and other social events; obtain pertinent information needed for guest planning.
• Supervise Banquet Supervisor and onsite catering team.
• Work with the Catering & Events Sales Manager, Executive Chef, Executive Sous Chef, and others to schedule/coordinate personnel requirements for functions.
• Develop detailed plans for each catered event in conjunction with the Resort’s function committee (Food and Beverage Director, Executive Chef, Executive Sous Chef, Catering Manager, etc.)
• Help guests with parking, entertainment, decorations, audio/visual and any other requirements integral to events being planned.
• Set room based on diagram for buffet tables, guest tables and other function room set-up needs for special events.
• Hold pre-function meeting with servers to ensure smooth, efficient service; assign server stations and coordinate the timing of courses.
• Ensure that all banquet staff are well groomed and in proper uniform (including name tags).
• Assure proper inventory of all banquet service equipment and supplies to meet required needs.
• Handle any guest complaints as needed.
• Regularly inspect all front and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met.
• Assure that all functions are properly staffed in accordance with the approved banquet staffing schedule.
• Assure the neatness, cleanliness and safety of all banquet areas.
• Participate in scheduled staff, BEO, and management meetings.
• Work with the Assistant F&B Director to ensure that all appropriate charges are billed correctly to each event and forwarded to the Accounting Department for billing.
• Perform other tasks as requested by the Food and Beverage Director.

Requirements

GENERAL QUALIFICATIONS: EXPERIENCE, KNOWLEDGE, SKILLS

• 5 years of experience in a restaurant and customer service setting, including at least three (3) years of Management.
• Must be able to communicate politely and effectively with guests and other employees.
• Good working knowledge of kitchen equipment and procedures, safety and sanitation regulations, and knowledge of food and food production.
• Computer skills are necessary.
• Ability to create a positive guest experience.

EDUCATION/LICENSURE/CERTIFICATIONS

• College level coursework in management, restaurant management, or other business related field desired. 
• Minimum high school graduate with emphasis on skill training.