Manager, Banquets

OVERVIEW:

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. In this role, you will share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. You will utilize your previous restaurant management experience as you hire, train, and supervise all team members as well as create schedules and monitor payroll. Versatility and the ability to multi-task effectively will be helpful as you oversee the outlets and work to maximize revenue and profit while still ensuring optimal guest service and satisfaction.   

THE POSSIBILITIES:

Have you ever had a job where you left better than you started? That’s life at The Westin Nashville where more than half of associates move into second, third, or more roles with us. Where most companies measure performance, we also measure and reward potential. Career Development is not just a buzz word, it’s our way of doing business. And career development doesn’t stop at the door. Millions have found a lifetime of opportunity and growth in the hospitality industry. Who knows, before you know it you are managing your own hotel/restaurant or owning it. Whether you stay with us, or grow beyond us, your leader will be right there with you, cheering you on.

Now, we also know you are more than just the sum of what you do at work. That’s why when it comes to benefits and perks, we think about the whole person, the total you, and offer benefits which are flexible and able to meet your individual needs.

Some reasons people really like working here: 

• Oversee all aspects of the daily operation of the hotel’s banquet operation.
• Supervise all banquet employees.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Prepare and submit required reports in a timely manner.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Understand and be able to prepare payroll and tip distribution.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with catering managers and banquet chef.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains/hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Requisition liquor, etc. for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet set-up assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Conduct menu classes and line-ups for all functions.
• Supervise the work of captains and observe the performance of hourly employees.
• Control and maintain all service equipment. Write service requests as necessary.
• Attending department head, conference review, food and beverage and pre-con meetings as required.
• Responsible for timely performance evaluations of employees.

• Develop and maintain positive working relationships; support team to reach common goals; listen and respond appropriately to the concerns of employees. 

• Comply with quality assurance standards.
• Follow company and department policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; wear nametag; maintain confidentiality of proprietary information; protect company assets.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Stand, sit, or walk for an extended period of time.
• Move, lift, carry, push, pull, and place objects weighing up to 10 pounds without assistance.
• Have access to reliable transportation and follow attendance policy
• Respond to any reasonable task assigned by Food and Beverage leadership.
• Assist in other areas as needed.
• Notify Loss Prevention/Security of any reports of theft.
• All other duties as assigned.

DEI and ESG:

We are committed to Diversity, Equity, and Inclusion. It starts with a culture of acceptance and continues with the hard work of going beyond lip service. It includes outreach and education, and most importantly action. You can feel proud to know you are joining a company which understands the importance of its responsibility and the decisions we make have been and will continue to be the greater environmental and societal impact in mind.

OTHER:
 
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled mandatory training sessions and meetings is required.
 
Upon employment, all employees are required to fully comply with policies and procedures for the safe and effective operation of the hotel’s facilities.
 
The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. 

FSLA:  Exempt  

Reports To: Director, Banquets