Banquet Manager

PORT MADISON ENTERPRISES

SUQUAMISH CLEARWATER CASINO RESORT

F&B Banquet Manager

General Position Summary:

Supervises, directs and ensures proper execution of all booked banquets and meeting events. Oversees banquet functions ensuring the utmost in efficiency and service while promoting Clearly Superior Customer Service.

Essential Functions/Major Responsibilities:

• Ensures smooth, efficient, professional operation of banquet functions
• Maintains the catering/banquet software program and is responsible for reserving space for in-house functions
• Prepares and submits reports related to convention center/banquet department activities, financial results and projections to the F&B Director
• Prepares banquet gratuity reports for review by the F&B Director in a timely manner consistent with the payroll schedule
• Works closely with kitchen to ensure food quality and presentation standards
• Promotes positive customer relations, handles complaints and suggestions
• Manages personnel staffing, scheduling, payroll and training
• Responsible for all aspects of performance management relative to personnel
• Ensures communication with Marketing/ Catering to promote banquet sales
• Oversees banquet functions to maximize service and profitability
• Complete post-event recaps with recommendations for future events
• Coordinates training of banquet staff with F&B Director and thee In-House Trainer

Secondary Functions:

• Utilizes industry knowledge and competitor information to research and recommend new or enhanced service offerings or marketing concepts to enhance revenues and increase guest referrals
• Other duties as assigned

Specific Job Skills:

• Good communication skills, both verbal and written
• Familiar with special menu items, presentation of wines and liquor
• Basic computer knowledge, primarily Word and Excel
• Food and Beverage ordering system knowledge
• P.O.S or register knowledge
• Ability to create, read and evaluate Banquet Event Order forms
• Ability to demonstrate etiquette in table setting and service
• Ability to work well with subordinates and management
• Ability to train personnel in all aspects of Banquets and catered events

Education and/or Experience:

High school diploma or GED required. Must be at least 21 years of age and possess ability to obtain a Food Handler Card, preferably Serv Safe Certification and be T.I.PS. Certified. Five Years of banquet food service experience desired. Two years of management or supervision experience in banquet food service desired. Previous management/supervisory coursework preferred.

Job Conditions:

Working conditions include working in an office setting with a computer and other equipment. Other conditions include working with the kitchen staff and in the banquet facility. Conditions also include frequent interruptions, working evenings, weekends and holidays. Requires being on-call 24/7

Physical Requirements:

Ability to lift 50 lbs. while standing, twisting, or bending. Must be able to stand and/or sit for extended periods of time. Manual and Finger dexterity for operation of personal computers, adding machine and routine paperwork.