Summary: The Senior Banquet Manager oversees the managers, captains, and set up team. They are also responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards as well as establishing rapport with the Catering and Convention Service team and outside clients. The Senior Banquet Manager is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with food and beverage standards and company policies and procedures. The Senior Banquet Manager is expected to learn the functions of, and assist in, other outlets of the hotel as necessary during non-peak banquet periods and oversee the Banquets Department when the Director is not present.

Essential Job Functions: Include the following. Other reasonable dut8ies may be assigned.

• Represents the management team at functions, liaisons with client contacts to ensure guest satisfaction.
• Determines set-ups in conjunction with Catering team.
• Oversees the billing process of each function to ensure accuracy and that it is posted in the day for the day of the event.
• Assisting in other hotel outlets when needed.
• Assists in and ensures accurate supply ordering for functions and inventory procedures.
• Coordinates functions with service staff, culinary team, and stewarding team. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
• Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
• Briefs waiters on functions and procedure of service.
• Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
• Maintains the hotel equipment and keeps pars up.
• Maintains records, reports, closing reports and payroll costs.
• Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
• Conscious of business fluctuations, reacts to business volume changes modifying staffing, set up, ordering, and inventory as well as communicating with the culinary department.
• Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.
• Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
• Prepare for and conduct departmental meetings, motivating staff daily to exceed client expectations

Qualifications:

• Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule.
• 2 plus years of previous Banquet experience is desirable in hotel setting
• High School Diploma or Equivalent; Some College Preferred.
• Exceptional people skills preferred.
• Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress.
• Computer skills required
• Must be able to carry a full banquet server tray on shoulder
• Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Stand, walk or sit for an extended period or for an entire work shift. Requires repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.

Language Skills: Excellent verbal and written communication skills.

Reasoning Ability: Ability to solve problems and deal with a variety of variables in situations where only limited standardization exists. Ability to provide and interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Physical Demands: 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 must be able to spend 50% of working day sitting and other 50% standing or walking. Must be able to walk entire length of property for site inspections. Ability to read a computer screen from a distance of 1-3 feet. The employee is required regularly required to use hands to finger, handle or feel objects, tools or controls. The employee is frequently required to talk or hear. Must present self in a mature professional manner.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

PGA National Resort & Spa is an Equal Opportunity Employer:

Minorities / Females / Veterans / Individuals with Disabilities / Sexual Orientation / Gender Identity