Banquet Manager

Supervisory Responsibilities

Directly or indirectly supervises associates and/or supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities include but are not limited to:  interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

Major Responsibilities

• Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.
• Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing AURO Hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner.

• Understands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention if necessary and contacts the GM or Human Resources immediately.
• Maintains a favorable working relationship with all company associates to foster and promote a positive working environment.

Essential Job Functions

• Ensure that all food and beverage associates consistently adhere to uniform, grooming and appearance standards.
• Ensure the proper set-up, execution and breakdown of banquet functions. Develop creative and attractive table settings, coffee break set-ups, buffets, etc.
• Operate department within budgetary guidelines and in response to actual business conditions.
• Establish goals for the department and communicate those to banquet associates.
• Develop and implement policies and controls on issues concerning Banquet operations to include, service standards, food and equipment handling, safety, breakage and sanitation, etc.
• Prepare and tabulate banquet checks, follow procedures for processing of banquet checks, and banquet recaps. Maintain accurate records on gratuity distribution.
• Interact effectively with guests, and greet meeting/function planners. Resolve guest complaints and operational problems and exercise effective decision making ability. Report food related problems to hotel chef.
• Maintain effective communication with Banquet staff, be responsive to staff suggestions and concerns and work to resolve problems. Meet regularly with staff and ensure that staff is kept aware of issues relating to Banquet department and general hotel operations. Attend meetings as scheduled and maintain effective working relationship with all hotel departments.
• Communicate effectively with Catering staff on all banquet events, guest comments and complaints, cover counts etc. Coordinate details of events with and act as a liaison between guest and hotel operating departments. 
• Ensure adherence to all regulations concerning the service, handling and storage of alcoholic beverages. Train staff on procedures for discontinuing service to and handling of intoxicated guests and assist when needed.
• Supervise the proper handling and storage of all Banquet furniture, fixtures, equipment, and supplies, schedule cleaning of function rooms and service areas, and assign cleaning tasks to staff.
• Ensure department is stocked with adequate supplies of all service ware, linen, condiments, dairy products, juices and all other items used during service. Ensure that staff is trained on and follows storeroom and requisition procedures. 
• Communicate with kitchen on cover counts and any other food-related issues.