Description

Primary Responsibilities: 

• Priority on maintaining appropriate floor presence during events to ensure exceptional client and guest satisfaction.
• Supports and Manages the Banquet Department while working closely with the Assistant Director of F&B, Director of F&B and other hotel departments.
• Supervise, Empower, Lead, Coach and Motivate the Banquet team, including captains and servers, towards achieving exceptional guest service results and complete associate engagement.
• Drives open communication with other departments, fostering a professional and positive work culture.
• Participate in BEO meetings (twice a week).
• Oversee necessary ordering, utilizing the Birchstreet system. 
• Maintain inventory china, glass and silver (quarterly), and liquor inventory (monthly).
• Stay up to date with weekly BEO distributions and daily change logs
• Manage schedules, adjusting as needed to business changes. 
• Verify all changes in Opera postings to ensure accuracy.
• Manage all decisions regarding hiring, terminations, training, evaluations and disciplinary actions.
• Calculate gratuity and payroll.
• Inspection of all banquet areas for cleanliness, organization and safety. 
• Ensure that all banquet equipment is properly stored and maintained (chairs, carpet, table, etc).
• Stay up to date with industry trends and drive innovation and creativity within the department. 
• Attend all required meetings in regards to event walkthroughs and tastings prior to event.
• Coordinate vendor communications for drop off times, pick up times and the load and unload times of the linen company, florists, DJ's, bands, rental deliveries, audio visual and the lighting companies etc.

Requirements

Qualifications:

• Bachelor's degree in Hospitality Management preferred
• 3-5 years of banquet experienced required
• A minimum of 3 years' experience in a banquet leadership role preferred.
• Ability to use Opera, Meeting Matrix and Microsoft Suite programs.
• Familiarity with Birchstreet purchasing system a plus.
• Understanding of and ability to enforce all federal, state, and local health and safety regulations

Working Conditions:

• Primary environment is inside, with the occasionally requirement to briefly move outside to the adjoining banquet area.
• Exposed to potential hazards from broken glass, burns, and slip and falls

Physical Requirements:

• Requires the ability to safely grasp, lift and carry goods weighing up to 50lbs
• Requires full physical mobility for the entire duration of the shift