The primary function of the Banquet Manager is to assist in all areas of supervision, coordination, training and direction of all personnel for the Banquet Department.

• Comply at all times with Fairmont Hotels & Resorts standards and regulations to encourage safe and efficient hotel operations
• Inspect the rooms for assigned functions, making certain that every detail of the set up is done
• Check in servers, assign stations and pre-post function side work duties
• Inspect table place settings, including table linen, china, glass, silverware and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive
• Supervise the setting of buffet tables and other food service tables used for catering function
• Supervise the handling, storage and security of all catering service equipment
• See that all scheduled functions take place on time and according to plan
• Contact host in charge of function to introduce him/herself and coordinate any last minute details regarding the function
• Responsible for the department of all servers on the floor and supervise service received by the guests throughout each function assigned
• Supervise clearing and post function clean-up, check servers “out”, making sure that function rooms, aisle and storage areas are clean and equipment is cleaned and properly stored
• Assist Director of Banquets in all departmental administrative duties, i.e. scheduling, payroll, etc.
• Comply with all loss prevention guidelines