Banquet Manager

The Banquet Manager is responsible for managing the pre-planning, execution, and breakdown of all banquet functions, while delivering exceptional guest service to the client and event participants. During the season this position is responsible for the overall operations of the Ranger Room Poolside Lunch Buffet and Hattie’s Pies.

Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

• Plans and oversees the set-up, servicing, and breakdown of all group meetings, weddings, luncheons and banquets.
• Oversees the Captains and Event service team and the overall operation of the Ranger Room and Hattie’s Pies.
• Attends weekly Banquet Event Order (BEO) meetings and serves as the point of contact for all for F&B
• In collaboration with the Ardelia’s and North Dock Managers, creates a weekly schedule and submits to the CEO for approval no later than 1 week in advance.
• Reviews and approves Time Clock punches daily.
• Implements training plans and Standard Operating Procedures (SOPs) for all line level job functions
• Works closely with the Sales Department and event planner(s) to realize and create an event to match the client’s vision.
• When on duty, serves as the client facing point of contact relative to service and questions/concerns.
• Ensures the inspection of event spaces prior to start time(s) according to property standards for the event type.
• Conducts pre-event staff meetings consistent with ongoing training and education to ensure that all staff are prepared to service the event to company and client standards.
• Conducts scheduled end of season inventory of supplies and equipment per company standards and maintains par levels of supplies and equipment on an ongoing basis (included but not limited to linens, barware, cutlery, service dishes, signage and related items).
• Coordinates with Beverage Director regarding all beverages needed for event services
• Completes post event worksheet to communicate updates, additions, or concerns from the event to the sales team and leadership.
• Monitors lunch reservations in Open Table.
• Coordinates with Sales Team and Executive Chef regarding rain site calls.

Essential Qualifications and Competencies:

• 2 to 3 years of banquet / event management supervisory experience preferred.
• Capacity to identify and analyze problems before and when they arise, to generate and evaluate alternative solutions, and to make effective and timely decisions.
• Ability to develop, maintain, and strengthen partnerships with others inside or outside Basin Harbor.
• Working knowledge of BEO (Banquet Event Order) processes and execution required.
• Proficiency and accuracy in using MS Office products such as Word, Excel and Outlook.
• Professional representation of self and property are essential, with a strong commitment to outstanding customer service.
• Ability to motivate direct reports to create a climate in which people want to do their best.
• Ability to consistently display courtesy, etiquette and enthusiasm on the phone and in person.
• Ability to maintain comprehensive records and work under pressure to meet deadlines.
• Ability to coordinate multiple tasks simultaneously.
• Available to work a flexible schedule that will include days, nights, weekends and holidays as dictated by house counts and seasonal changes.
• Commitment to punctuality and reliability.
• Stamina to work up to 12 hours: sitting, standing and walking
• Ability to bend, stoop, lift up to 25lbs, reach overhead and perform repetitive motion. Position may involve walking between venues and climbing stairs between floors.
• Must have a valid driver’s license and ability to use, or learn to use, a golf cart, property vehicles and any other beverage/catering related equipment.
• Must be willing and able to pass a background check.