You should join our team if you can answer yes to any of the following:

• Great attitude and approach to Guests and Team Members
• Thinks and acts quickly in a fast-paced, high-volume environment
• Provides a customized experience for every Guest

RC Hospitality Solutions is one of the few well-established and influential management companies in Northwest Florida, managing food and beverage, HOAs, and resort activities for some of the largest properties in the Florida Panhandle. Associates will tell you: We don't sell souvenirs; we make memories.

We are committed to our values of Integrity, Teamwork, Accountability, Service, Loyalty, Respect, and FUN! 

Who You Are:

You are motivated and passionate about the hospitality industry. You have a sense of fun. You are enthusiastic about serving others. To be a successful banquet manager, you should have strong leadership skills and be able to manage multiple streams of information. A top-notch banquet captain should remain calm in highly stressful situations and demonstrate excellent time management and organizational skills.

Summary of Duties:

The Banquet Manager oversees the operation of all banquet events and meeting space. This position will effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure successful and effective operations ending in a positive guest experience. The Banquet Manager maintains and controls a high level of guest service, by ensuring consistent and thoughtful Food & Beverage service demonstrated by the staff. This position is also responsible for the hiring, training, supervising, and disciplining of the staff.

Essential Functions 

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Reviews all written communication, i.e., résumés, daily/weekly Banquet Event Orders (to determine appropriate staffing levels), room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room setups.
• Communicates all changes within the Banquet Department and makes adjustments according to the above items.
• Communicates information to the kitchen and other supportive departments prior to and during events.
• Maintains a strong client relationship and ensures that all convention specifications are communicated to and executed by all hotel operating departments, making for a successful meeting experience for the meeting planner and attendees.
• Maintains constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand.
• Manages the appropriate and timely setup of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
• Communicates all daily activities, in person, or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.
• Develops and maintains all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
• Develops and implements training to ensure a high quality presentation and level of customer service within the banquet service/function service staffs.
• Manages the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.
• Provides daily support and guidance to fellow banquet personnel as well as monitors job performance, to ensure a successful meeting/banquet experience by our guests.
• Maintains a high level of service by continuously training and coaching all direct reports and staff.
• Inspects and oversees the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.
• Coordinates with Style and Engineering to ensure the highest level of product delivery.
• Responsible for: budgeting and forecasting on a weekly, monthly, and yearly basis; and for monthly scheduling and payroll for the Banquet Department.

Education and/or Experience

• Bachelor's degree (B. A.) from a four-year college or university; or two to four years related experience and/or training; or equivalent combination of education and experienceCertificates and Licenses

• ServSafe Manager's Certification (National Restaurant Association)
• Responsible Vendor Certification
• Valid Florida Driver’s License with an acceptable driving history

We offer competitive wages and benefits to our full-time employees, including paid time off after 90 days.

We can't wait to meet you!