Banquet Manager

Overview: Responsible for supporting the execution of banquet, meetings and event venues to ensure optimum performance, superior guest service and maximum profitability from all functional areas assigned at the property. Reports to the Vice President of Food & Beverage.

Responsibilities:

• Provide hands on support to deliver events ensuring appropriate staffing as well as setting expectations for staff servicing the event.
• Oversee set-up and turnover including post event clean-up for events.
• Maintain quality, service, and operating standards to ensure quality and consistency for guests and members
• In conjunction with the VP of F&B, responsible for actively participating in day to day banquet operations, marketing and business growth, as well as maintaining guest relations
• Interview, select, train, manage, coach, evaluate and schedule staff
• Ensure smooth operation of scheduled events: coordinate banquet logistics by working in conjunction with the VP of F&B, BOH staff, banquet staff and event planning team through regular interaction with teams.
• Control budget and forecasts and assist with additional food and beverage duties as needed.
• Manage day-to-day operation of the banquet facility to ensure effective table management, timely guest reaction time and presentation of staff, physical property and food
• Establish positive rapport and ongoing communication and interaction with guests, members and team
• Oversee consistent and thorough training and coaching supervisors and service staff to ensure they understand and execute their responsibilities and uphold the service standards
• Effectively manage labor dollars by staffing according to business levels, effectively utilizing paid time for staff
• Monitor operational expenses to ensure financial efficiency
• Ensure that daily operations include controls to ensure a quality product, cleanliness and organization
• Motivate team
• Ensure compliance with all ABC and Board of Health guidelines and regulatory requirements as well as adherence to Company standard operating procedures.
• Perform administrative duties to include planning reservations, timekeeping, ordering, scheduling, employee relations, inventory, etc.
• Perform other duties as assigned

Qualifications:

• Possess professional demeanor and well-groomed appearance
• Possess excellent verbal and written communication skills
• Must have strong computer skills, proficiency in Microsoft Word, Excel, Outlook, PowerPoint, Publisher
• Must have knowledge of food, wine, liquor, beer and styles of service such as plated, buffet, family style, receptions, etc.
• Possess knowledge of pertinent health regulations and liquor laws
• Food Handler Card required within 30 days of hire
• TIPS (Training for Intervention Procedures) certification required (available through the property within 30 days of hire)
• Ability to lift, push, pull, carry a minimum of 40 pounds, lift loaded food tray above shoulder, stand, walk, stoop, kneel, crouch, reach for up to 8 to 10 hour shift
• Ability to bend at waist and perform repetitive foot and hand action with good hand/eye/foot coordination required
• Must have strong reading and organizational skills
• Effective problems solving with the ability to make independent decisions quickly, calmly and effectively exercising sound judgment and using diplomacy when resolving conflicts and managing unexpected changes.
• Must be at least 21 years of age
• High School Diploma or equivalent required
• 2 years’ experience in banquets or food and beverage operations including 6 months at a supervisory level, required
• 2 year college degree in hospitality/food service or related field, preferred
• Experience with Micros Point of Sale system a plus
• Ability to work days, nights, weekends, holidays