Banquet Manager

The successful candidate will possess a strong commitment to customer service, good communication skills, be computer literate, and have a meticulous attention to detail. The purpose of the position of Banquet Manager is to oversee all details pertaining to our events including staff, training, procedures, inventory, liquor ordering, schedule, set-up and breakdown of function rooms and taking care of the customer in a timely, courteous, efficient, and customized manner. All functions are carried out to maintain an environment of teamwork. (Includes weekend events)

Candidate will report to the Director of Catering & Events.

JOB RESPONSIBILITIES

• Oversee events.

• Set-up and breakdown all function rooms.

• Ensure policies and procedures for all staffing positions are adhered to.

• Give continuous training and support to staff to achieve the higher level of service we are striving for.

• Work with the Event Specialist as an additional contact person for the customer day of the event.

• Coordinate ordering all items needed for each event, (including but not limited to), alcohol, linens, rentals, etc.

• Hold pre-shift meeting reviewing BEO and reviewing a selected service standard as needed.

• Coordinate customer experience with the kitchen.

• Bus and set tables, as needed.

• Perform buffet set up (if necessary) and breakdown.

• Supervise banquet functions to ensure they run smoothly and efficiently.

• Complete requisition for additional supplies needed and submit to appropriate department head.

• Instruct designated employees to rectify any cleanliness/organization deficiencies.

• Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up. Rectify any deficiencies with respective departments.

• Ensure that assigned employees have reported to work and report on any absent or tardy employees.

• Coordinate breaks for assigned employees.

• Assign stations and side work to Servers in accordance with departmental procedures.

• Create new presentation standards in all catering areas and train staff to execute those standards.

• Total all outstanding charges for the function, prepare check and present to function contact for payment adhering to all cashiering procedures/policies.

• Ensure all closing duties for staff are completed before staff sign out.

• Address any disciplinary actions with staff with additional training and support to correct issue.

• Provide feedback on staff performance to the Director of Catering & Events.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to the Director of Catering & Events immediately.

• Attends all weekly food & beverage meetings and brings suggestions for improvement.

• Organize and oversee the maintenance of stored banquet supplies & equipment.

• Additional tasks as assigned.

QUALIFICATIONS/SKILLS REQUIRED:

• High school diploma or general education degree (GED); or 2 years related experience and/or training; or equivalent combination of education and experience.

• Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees.

• Knowledge of food and wine.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand.

• The employee must regularly lift and/or move up to 15-30 pounds and frequently lift and/or move up to 50 pounds.

Job Types: Full-time, Part-time

Pay: $25.00 per hour

Benefits:

• Flexible schedule

Work Location: In person

Salary : $25