Banquet Manager (Poughkeepsie, The Grandview)

Known as the premier Hudson River Valley Wedding Venue, The Grandview is one of Poughkeepsie’s top luxury wedding venues. Our all inclusive wedding packages are fully customizable so you get exactly what you want for your stress free wedding. We consult with you every step of the way to create memories beyond what you could have ever imagined. Our unique space offers two exclusive wedding reception spaces with a panoramic view of the Hudson River. Our Grand Ballroom is perfect for a luxuriously fun wedding reception or if you are looking for an outdoor tent wedding, then look no further than our outdoor ballroom overlooking the Mid-Hudson Bridge.

The Banquet Manager oversees all aspects of a banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail, quality presentation and customer service. Banquet Managers are also responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, and disciplining and evaluating under the guidance of the General Manager and Director of Human Resources.

Staffing Responsibilities:

• Conducts interviews carefully outlining the functions of the position for which a potential employee is being interviewed for.
• Ensures staff training programs are implemented and measured regularly.
• Clearly projects the visions of the department and measures progress through performance evaluations.
• Provides council as needed under the guidance of the General Manager and Director of Human Resources.
• Monitors banquet team members to ensure all operating procedures are followed.
• Provides banquet staff with a work schedule in a timely manner (servers, bartenders, captains, maître D’s, head table staff, etc.) via Hot Schedules.
• Ensures payroll is reviewed and finalized as set forth by the policy of the Grandview.
• Reviews scheduling and labor needs to meet the guests’ needs as well as maximize efficiency.

Event Responsibilities:

• Generates Maître D reports as needed.
• Arranges for and ensures proper sequence of service for each event.
• Meticulously plans events with Maître D and captains to ensure execution is achieved at the highest level.
• Ensures all functions are set and staff is prepared and organized before required time.
• Accurately prepares daily summary of events as required.
• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded.
• Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest Satisfaction.
• Coordinates with other staff and departments to arrange for the delivery of requested services.
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service.
• Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive.
• Ensures proper setting of buffet tables and other food service tables.
• Ensures that all china, glassware, silverware, linen, etc. are returned to their proper locations after each event.
• Supervises clearing and post function cleanup, set up, and garbage removal.
• Maintains clean and orderly back areas, pre-function areas and storage areas.Supervises the handling, storage, and security of all catering service equipment.
• Acts as the Maître D as needed.
• Takes on the responsibility of closing the facility as per the schedule, making sure the facility is secure, everything is locked up, and the alarm is on.

Ongoing Responsibilities:

• Maintains personal hygiene and professional dress code to comply with club standards
• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
• Attends pre and post event meetings and trainings as necessary
• Accurately performs administrative tasks as required
• Assures that the dining room and other club areas are secure at the end of the business day

Knowledge, Skills & Ability Requirements:

• A degree in hospitality or business management is an asset but not required. A secondary diploma is required
• Previous supervisory experience is required
• Knowledge of food and beverage operations and preparation is required
• Excellent communication and guest relation skills in English
• The ability to work well with a large group of people in a team environment
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results
• Must maintain composure and objectivity under pressure

Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests

• Ability to work a flexible schedule including nights, days, weekends and holidaysPhysical Requirements of the Position:
• Must be able to stand and exert well-paced mobility for extended periods of time.
• Must be able to exert well-paced mobility in limited space.
• Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, lifting trays of food or food items on a regular and continuing basis.
• Understand and respond to employee and guest verbal requests and visual cues in a loud and extremely busy environment.

Environmental Conditions:

Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music.

**This Job Description reflects management’s assessment of essential functions; however additional tasks may be assigned as deemed necessary**

Job Type: Full-time

Pay: $25.00 - $35.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Poughkeepsie, NY 12601: Reliably commute or planning to relocate before starting work (Required)

Education:

• Bachelor's (Preferred)

Experience:

• Banquet Management: 3 years (Required)
• Hospitality: 3 years (Required)

Work Location: One location

Salary : $25 - $35