What are the responsibilities and job description for the Banquet Manager position at Savour Hospitality Group?
Position Overview
The Banquet Manager is responsible for overseeing the setup, execution, and breakdown of banquet events, ensuring they run smoothly and efficiently. This role includes managing banquet operations, supervising staff, coordinating with clients, and maintaining high service standards.
Essential Functions and Responsibilities
- Direct, motivate, and lead the banquet team to deliver high-quality service.
- Coordinate with the Director of Food and Beverage, Events Manager or other staff members to understand event requirements and client expectations.
- Oversee the setting up tables, chairs, stages, decorations, and other event equipment according to floor plans and client specifications.
- Ensure timely and efficient breakdown of events, returning the venue to its original state after each event.
- Assign tasks to banquet staff, ensuring each staff member understands their responsibilities.
- Manage banquet inventory, ensuring proper handling and storage of event equipment.
- Report any damaged or missing items and coordinate replacements or repairs.
- Maintain high standards of service, cleanliness, and presentation throughout the event.
- Address and resolve any issues or complaints from clients promptly and professionally.
- Attend pre-event meetings as needed to understand group needs.
- Establish and uphold standards for meeting room setups and VIP arrangements.
- Conduct inspections to verify that function rooms are set according to specifications.
- Function as a liaison between Banquets, Event Planning, Event Technology teams, and clients.
- Ensure compliance with all health and safety regulations and company policies.
- Participate in the development and implementation of corrective action plans for continuous improvement.
- Monitor staff performance, provide feedback, and conduct regular performance evaluations.
- All other duties as assigned or required.
Required Education and Experience
- High school diploma or GED required.
- At least 2 years of related experience in event management, food and beverage, or a related professional area.
- At least 2 years of experience managing small to medium-sized teams.
- Excellent written and oral communication skills.
- Ability to work independently and as part of a team.
Job Type: Full-time
Shift:
- Day shift
- Evening shift
- Morning shift
Work Location: In person