Banquet Manager

Managing Banquet Operations

· Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).

· Applies knowledge of all laws, as they relate to an event.

· Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.

· Adheres to and reinforces all standards, policies, and procedures.

· Maintains established sanitation levels.

· Manages departmental inventories and maintains equipment.

· Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.

· Schedules banquet service staff to forecast and service standards, while maximizing profits.

· Assists team in developing lasting relationships with groups to retain business and increase growth.

Participating in and Leading Banquet Teams

· Sets goals and delegates tasks to improve departmental performance.

· Conducts monthly department meetings with the Banquet team.

· Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.

· Acts as a liaison to the kitchen staff.

· Leads shifts and actively participates in the servicing of events.

Ensuring and Providing Exceptional Customer Service

· Sets a positive example for guest relations.

· Interacts with guests to obtain feedback on product quality and service levels.

· Responds to and handles guest problems and complaints.

· Empowers employees to provide excellent customer service.

· Ensures employees understand expectations and parameters.

· Strives to improve service performance.

· Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

· Reviews comment cards and guest satisfaction results with employees.

Education and Experience

· High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.