POSITION SUMMARY: 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 and quality presentation and customer service. Banquet managers are also responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, disciplining and performance management.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: NOTE: Hotel Andaluz may unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following:

• Circulates through each Banquet function to ensure guest satisfaction. Sincerely seeks guest comments and quickly and willingly handles any complaints.
• 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 banquet services
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
• Ensures all functions are set and staff is prepared and organized before required time on the banquet event order (BEO).
• 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
• Arranges for and ensures proper sequence of service for each event
• Monitors banquet team members to ensure all operating procedures are followed
• Supervises clearing and post function cleanup and garbage removal
• Maintains clean and orderly back areas, pre-function areas and storage areas
• Assures that all china, glassware, silverware, linen, etc. are returned to their proper locations after each event
• Ensures staff training programs are implemented and measured regularly
• Conducts regular staff meetings to build rapport and ensure associates are well informed
• Provides associates with a work schedules each week and enter payroll information into systems, such as associates tips, etc.
• Clearly projects the visions of the department and measures progress
• Strives to meet and exceed Banquet/Catering financial and guest service goals.
• Oversees banquet food preparation with Executive Chef to insure presentation and food quality meets and exceeds guest expectations.
• Meticulously plans events with captains to ensure execution is achieved at the highest level
• Conducts regular meetings with catering managers and catering director to ensure the needs of the clients are being met
• Conducts interviews carefully outlining the functions of the position for which a potential associate is being interviewed for
• Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
• Accurately prepares daily summary of events as required
• Attend meetings/trainings as required
• Accurately perform administrative tasks as required
• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded.
• Responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, disciplining and performance management.
• Orders needed catering/banquet supplies such as linens, glassware, etc.
• Performs other duties as assigned.

REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High School Diploma or GED
• A minimum of three (3) years of experience directly related to the essential functions listed above, supervisory experience and customer services experience.
• Must possess outstanding customer service, organizational, and interpersonal skills as well as excellent attention to detail and the ability to multi-task
• Must possess excellent communication skills, verbally interacts with management, servers, team members and guests with proper etiquette
• Supervisory skills including giving direction and delegating responsibilities

• Must be Alcohol Certified in the state of New Mexico or be able to pass Responsible Service of Alcohol Test within 30 days of hire.
• Must possess basic math skills and have the ability to operate cash register and/or POS system and count back change

• Must be able to communicate in English with guests, management, and other employees to their understanding. Additional languages skills a plus

• Must have knowledge of workplace safety procedures

• Must be able to work weekends, evenings and special events as needed

• Must possess a valid New Mexico driver's license, vehicle insurance, good driving record and reliable vehicle.

PREFERRED QUALIFICATIONS:

• Bachelor's degree, concentration in hotel management or hospitality preferred

NEEDED ATTRIBUTES:

• Demonstrates consistency in values, principles and work ethic
• Dependable, self-motivated, punctual, positive and efficient in handling work assignments
• Must have an open mind and willingness to learn new processes, concepts and ways of approaching guests and coworkers.
• Able to work with a diverse group of people
• Strong team player, friendly, patient, self-motivated
• Strong supervisory skills
• Professional appearance and manner

WORKING CONDITIONS AND PHYSICAL EFFORT: 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 and talk or listen and occasionally required to sit.

• The employee is frequently required to stand; walk; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.

• This position requires frequent manual dexterity in combination with eye/hand coordination such as handling of equipment.
• Will have repetitive hand motions and prolonged periods of standing.

• Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

• The employee must occasionally lift up to 50 pounds and carry up to 50 pounds
• The noise level in the work environment is usually medium to high.

• Exposure to possible hazards which may include but are not limited to; cuts, slipping, tripping, falls and burns.
• Exposure to heat, cold, and mild chemical exposure.
• Must be able to travel (10%) within the metropolitan area as needed