Banquet Manager

Reports to Director of Banquets. Overseeing staffing and supervising of banquet functions to the best advantage of the client and resort. Supervise banquet staff and all service personnel in function rooms. Direct contact with clients and various department personnel connected to banquets.

• Supervise all service staff, including the captains.
• Ensure the success of all functions and guarantee the satisfaction of all clients.
• Staffing of all functions by guidelines set.
• Overseeing of payroll percentage for all banquet waiters and waitresses.
• Responsible for food presentation in all function rooms.
• Responsible for knowledge of number of guests served and correct billing for food and beverage to each group served.
• Oversees the banquet kitchens and staff to ensure proper preparation and timeliness.
• Responsible for maintaining a close count on all functions so that the kitchen staff does not over-plate banquet food.
• Overseeing service during functions.
• Correction of mistakes and implementation of new policies to improve service.
• Responsible for the general appearance of all service personnel in uniform.
• Handling all requests and / or additions to functions that are made by guests during their functions.
• Ensure all changes, cancellations and additions made by the Catering / Conference Services Department prior to each function are carried out.
• Responsible for final check of function rooms before opening them to guests with particular attention to lighting, floor coverage, table presentation and cleanliness.
• Final checks made with kitchen, stewards and beverage manager.
• Maintaining proper staffing guidelines and keeping the best possible payroll percentages.
• Responsible for all banquet equipment and its condition.
• Attendance at catering meeting, food and beverage meeting, and any staff and convention meeting.
• Varied duties to be assigned by Director of Catering / Conference Services.
• Banquet Sales solicitation, including outside sales calls, as time allows.
• Responsible for continual training of the banquet employees.
• Must possess management and strong interpersonal skills. Knowledge of labor cost control and scheduling.
• Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule.

High School diploma or equivalent preferred. Two to four years of hotel banquet experience in a supervisory capacity required.

Language Skills: Excellent verbal and written communication skills.

Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively.

While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.

Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.