Q Center is looking for a Banquet Manager to join our team!

Job Summary

The Banquet Manager is responsible for coordinating, supervising and directing all aspects of Food and Beverage operations in Banquets while maintaining or exceeding financial objectives, menu and service standards. This position will work closely with the event planning team and culinary departments to ensure quality service and guest satisfaction of the banquet operations.

This position is on site, with a varying schedule that includes days, afternoons, evenings, weekdays and weekends.

Benefits

• Paid time off
• 401(K) with employer match
• Holiday Pay
• Medical, Dental and Vision Insurance with Wellness Credits
• Employee Assistance Program
• Basic Life, AD&D 
• Disability Benefits
• Employee Meals

Education & Experience

• At least 5 years of progressive experience in banquet management or a related field with direct responsibility for managing a banquet team. 

• Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, and local liquor laws and regulations.
• BASSET and Food Handler certifications or equivalent required.
• Knowledge of Microsoft Office, Delphi, and SalesForce preferred.

Physical Requirements

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Fundamental Requirements

• Associates must, at all times, be attentive, friendly, helpful, and courteous to all guests and fellow associates.
• Oversee all aspects of the daily operation in Banquets, including all Private Events and Energy Hubs.
• Read and understand Banquet Event Orders (BEO).
• Supervise Banquet personnel, including temporary workers.
• Respond to any and all guest complaints in a timely manner.
• Keep immediate supervisor fully informed of all problems or matters requiring their attention.

• Prepare and submit required reports in a timely manner including (but not limited to) Wage Progress, payroll, beverage requisitions, revenue, associate schedules and quarterly actions plans.
• Monitor food and beverage as well as service quality in banquet operations.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, health and sanitation regulations and Standard Operating Procedures.
• Coordinate all banquet related food and beverage requirements, timing, and production of functions with the appropriate departments.
• Keep kitchen informed of accurate counts, update as required.
• Review menu/service with banquet chef.
• Maintain up-to-date details on banquet functions and communicate to department supervisors; meet with department supervisors to determine last minute changes and discuss various set-up arrangements.
• Execute last minute changes and inspect service set-ups; hold pre-function meetings to discuss meal, service and table assignments.
• Take initiative in recommending and implementing new standards or systems.
• Conduct ongoing training of department supervisors and associates to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Develop labor schedules that align with operational needs ensuring guest and client satisfaction; make changes for-the-week, in-the-week as business changes occur and communicate changes timely and appropriately.
• Achieve and maintain budgeted/forecasted food and labor costs.
• Ensure safety, sanitation and cleanliness of service areas.
• Oversee banquet set-up assignments as specified by Sales Department.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Conduct menu classes and line-ups for all functions.
• Supervise the work of banquet department supervisors and observe the performance of associates.
• Control and maintain all service equipment; issue service requests as necessary.
• Interview candidates for open banquet positions and follow standards for hiring approval.
• Conduct associate performance reviews in accordance with Q Center standards.
• Ensure the training of associates on Standard Operating Procedures, technical job tasks, BASSET certifications, sanitation is achieved.
• Understand and be able to prepare payroll and tip reporting.

Ensure overall guest satisfaction.

The Q Center:

Q Center is more than a conference center – it’s an experience! With 40 years of experience in meeting planning and special event production, Q Center has become an industry leader with boundless versatility and exceptional levels of service. As the largest full-service conference facilities in the Midwest, our vast 150,000 square-feet of IACC-certified meeting and event spaces regularly host a variety of occasions, from large-scale Fortune 500 company meetings to small business training and special events, like fundraisers and galas. One thing is for sure – food and fun are abundant at Q Center for all to enjoy. From our 95 acres of recreational fun to exploring local sites and indulging in gourmet cuisine, we aim to make every guest experience beyond expectations. Q Center isn’t just for business meetings and conferences – our multi-talented team and event space makes us one of the Midwest’s premier special event venues!

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law.

 EEO is the Law Supplement Notice Pay Transparency

If you require a reasonable accommodation to complete an application, please email your request to careers@qcenter.com and provide the job title to which you are applying.