Responsible for the successful operation of the Catering Department which includes Banquets, Conference and Leisure Group events. The Catering Manager plans, directs and coordinates events within the Catering Department. Oversees assistant banquet manager, captains, servers, bartenders and a set-up department in the day-to-day operations of a banquet department; management of a banquet department; maintaining quality standards; and anticipating and fulfilling the expectations of guests as outlined in banquet event orders.

• Monitor budget and control expenses with a focus on food, beverage, and labor costs.
• Participate in the preparation of the annual departmental operating budget and financial plans.
• Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Works in partnership with the Conference Service Managers, Leisure Sales and Conference Sales Team and Wedding Sales Manager.
• Open Communication with Banquet Chef, Sous Chef and Pastry Chef regarding business information
• Hire, train, retain, motivate, discipline, direct and supervise the work of the employees in the Banquet Department.
• Identify additional sales opportunities to enhance revenue.
• Prepare banquet checks with all back-up for collection at the end of functions. Ensure all credit and financial transactions are handled in a secure manner.
• Prepare the payroll and gratuity reports as required.
• Educate and train all team members in compliance with local laws and safety regulations. Ensure staff is properly trained on quality and service standards.
• Conduct monthly departmental meetings to provide vital information to the banquet staff. Obtain staff feedback regarding the department itself. Also, provide a regular forum for improving departmental communication.
• Constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to standards of quality service
• Coordinate with the managers of interrelated departments.
• Monitors inventory and ensures supplies are in place to meet requirements of each event as detailed on BEO.
• Ensure all F&B equipment is in proper operational condition and is cleaned on a regular basis.
• Directly oversee the actual set-up and service of contracted functions. Builds relations with event leaders before, during and after events functions.
• Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• Attend regular F&B and catering meetings to obtain information of the upcoming contracted functions.
• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests.
• Settlement of Revenues utilizing Micros, Room Charge, Cash and Credit Card SOP's, ADP timekeeping records, accuracy of Banquet
• Assists with overall restroom cleanliness and duties when needed

• Directly supervises 70 staff members.

• Is honest and has the highest integrity
• Is able to handle and manage confidential information
• Professional appearance. Adheres to all grooming guidelines
• Follows established policies and procedures
• Is supportive of Core Values
• Sets the example for others and is above reproach
• Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.
• Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.
• Can handle fast paced, potentially high-pressure environment
• Is flexible with hours and days of work
• Is able to work any hours of the day, any days of the week
• Prioritizes and re-prioritizes personal time and work, to have good balance in life

• Must be able to lift and carry items up to 50 lbs. with occasionally moving objects up to 75 is
• Must be good communicators both verbally and written
• Working knowledge of local liquor and health codes
• Working knowledge of bartending and bar controls
• Ability to stand for long periods of time
• Must be able to walk for a large part of the work day
• Ability to negotiate stairs
• Ability to lift and move 35# often
• Ability to use, move and load had trucks
• Ability to work in extreme temperatures
• Ability to work a flexible schedule
• Must be able to hear ordinary conversation
• Must have average eyesight with or without corrective lenses
• Ability to taste and smell and sense texture of food products
• Managers must be calm, flexible and able to work through emergencies to ensure everyone's safety
• Must be able to fill in any position in the unit
• Will experience the pressures of simultaneously coordinating wide range of activities
• It is the managers responsibility to resolve conflict with minimal disruption to the guests
• Managers may experience the typical minor injuries of other restaurant workers, such as muscle aches, cuts or burns, physical discomfort from moving tables and chairs and from receiving and storing daily supplies
• Managers may make minor repairs to furniture or equipment
• Must own non-slip shoes

• Bachelor's degree in hospitality management, food service, or a related field.
• Minimum ten years food and beverage experience, including five years of successful experience managing restaurants, hotels, catering service and/or banquet facilities.
• Ability to prioritize, organize and manage multiple projects and tasks simultaneously.
• Knowledge of all accounting procedures.
• Excellent decision making ability.
• Strong leadership skills, ability to develop and train subordinates, delegate responsibility and take action appropriately.
• Excellent people skills, including the ability to resolve customer complaints