Banquet/Event Manager

Remarkable guest service is a must! The Banquet Manager must provide excellent food and beverage services while engaging and anticipating guests needs in a friendly professional manner. Primary responsibilities include the day to day front of house operations for the Banquet Department confirming product and service quality, consistency and team member development on all levels. Additionally, The Banquet Manager is required to lead a team of Banquet Supervisors, Captains, Servers and House Persons ensuring the objectives of the banquet event are consistent, efficient and meet the guest’s requirements for each banquet function. Previous management experience in food and beverage and/or banquets is a plus. Smile, Engage and have Fun!

Essential Functions:

Well organized and able to manage several functions, projects and events simultaneously.

Responsible for all department operational quality aspects.

Responsible for maintaining and implementations of service standards for the department.

Responsible for cost related expenditures (budgeting) for the FOH department.

Responsible for scheduling and payroll for the FOH. Including meeting forecast and expected financial goals.

Responsible for ensuring the FOH department meets all Iowa Department of Health, Internal controls and government rules and regulations.

Must be able to obtain all necessary licenses as required by local, state and federal governments

Responsible for hiring and development of all levels of the banquet FOH team

Responsible for periodic team member evaluations and further development strategies.

Exhibits leadership skills and practices in managing time, staff and resources for efficient operation

Ability to setup food and beverage in an appealing manner and assist in service

Exhibits skills necessary to interact effectively w/ guests from diverse cultural and socioeconomic backgrounds

Will be available to work varied and/or irregular hours, including weekends

Assists in maintaining cleanliness, care and inventories of work and storage areas with regard to equipment and furnishings

Performs other duties as assigned.

Required:

ServSafe certified or equivalent required or ability to obtain.

Associate's degree (A. A.) or equivalent; 3-4 years related experience and/or training; or equivalent combination of education and experience.

Extensive Banquet knowledge is a preferred.

Must demonstrate excellent interpersonal and communication skills.

Must demonstrate organization skills the ability to multi-task planning and forecast skills.

Good driving record and the ability to be covered by the company insurance program to drive company vehicles is a plus.

Ability to efficiently lead teams through multiple levels of room setup and service.

Ability to set and meet goals timely within both asset and financial requirements

Ability to adapt in the moment and allocate resources effectively to the benefit of the organization and Guest.

Schedule: Full-Time to include: Days, Nights, Weekends, Holidays

Salary: $65,000-$75,000 (including average tips and commission)

Relocation assistance available.