Banquet Manager

Overview:

The Banquet Manager is responsible for the successful operation and administration of the banquets department. The Banquet Manager must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Banquet Manager is responsible for ensuring that all banquet activities are carried out professionally, to standards and at the highest level of service. The Banquet Manager will achieve desired outcomes through the creation, development, and maintenance of a competent, motivated, and empowered banquet staff. The Banquet Manager will effectively lead, train, coach, motivate, engage, and provide feedback to the banquet staff, supervisors, and managers on a daily basis. The Banquet Manager will serve as the banquet department liaison to all other hotel departments.  

Key Duties & Responsibilities:

• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Perform some food preparation or service tasks such as clearing tables and serving food and drinks when necessary.
• Maintain food and equipment inventories and keep inventory records.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Work closely with clients to ensure that needs are always met and exceeded.

Education and Experience:        

• High School Graduate or General Education Degree (GED): or 4 Years Work Equivalent
• Computer skills required; Microsoft Office preferred
• Experience with hotel banquet systems such as MICROS is required.
• First aid certification as required. Serve Safe required. CPR certification desired.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.