JOB OVERVIEW:

Under general supervision of the Director of Culinary & Beverage Experience. In coordination with Sales and Director of Catering, the Banquet Manager sets up and executes all aspects of final event preparation for in-house and external banquet events. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

REPORTS TO: Director of Culinary & Beverage Experience

ESSENTIAL JOB FUNCTIONS:

• Performs all related duties that include but are not limited to moving tables, chairs, stages, serving guest requests as needed.
• Oversee the management of all catered events including food and beverages, equipment, and staffing.
• Develops and monitors budget and sales goals related to food and labor costs.
• Markets and sells catering services to potential internal and external clients; meets and consults with clients to inform them of all services provided, and to establish the catering requirements of the events.
• Reviews production schedules and events to determine the variety and quantity of foods to prepare.
• Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, staffing, etc.
• Reviews scheduled event requests weekly to determine ordering needs; prepares requests for products and equipment to be ordered.
• Creates special event menus for a variety of clients.
• Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts. Oversees the supervision of personnel, which includes work allocation, training, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
• Develops or assists with the development and implementation of policies and procedures consistent with those of the organization to ensure efficient and safe operation of the unit.
• Develops and implements systems and processes to establish and maintain records for the banquet area.
• Maintains food production records, reports, and department files as required.
• Maintains good communication with co-workers and maintains a positive and professional work environment.
• Contributes team effort and accomplishes related results as required.
• Performs other duties as required.

REQUIRED SKILLS AND ABILITIES:

• Bachelor's degree and five years' experience in catering or banquet industry, two of which must have been in a managerial capacity; or combination of education and experience.
• Must be able to obtain an ABLE license.
• Related experience is preferred but not required.
• Must be 18 years of age or older.
• Must be able to pass a background check.
• Must be able to maintain professional status through interface with customers, management, and co-workers.
• Must be able to work flexible schedules, including but not limited to extended hours, irregular shifts, evenings, holidays, and/or weekends.
• Knowledge of dining and food maintenance operations and customer service.
• Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
• Ability to plan a variety of menus.
• Organizing and coordinating skills.
• Records maintenance skills.
• Ability to supervise and train employees, including organizing, prioritizing, and scheduling work assignments.
• Skill in the use of computers, preferably in a PC, Windows-based operating environment.
• Ability to foster a cooperative work environment.
• Knowledge of marketing strategies, processes, and available resources.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Employee development and performance management skills.
• Ability to develop and maintain recordkeeping systems and procedures.
• Ability to analyze event requests and to assess catering products and equipment requirements.
• Ability to communicate effectively in the English language, both verbally and in writing with other staff and general public.
• Ability to service customers in a professional appearance and manner.
• Ability to follow instructions and work in a stressful and busy environment.
• Skills in interpersonal and customer relations. Ability to carry out detailed, but uninvolved written and oral instructions
• Ability to work in hazardous work conditions, such as extreme temperatures, slips and falls on wet or slippery floors, cuts, or burns, normally associated with kitchen work.

Physical Demands:

While performing the duties of this job, the employee regularly is required to stand and walk for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl and lift more than 50lbs. Physical stamina and a proper mental attitude to work under pressure at a fast pace are essential. Must have the mental fortitude to handle the pressures of multiple tasks while providing excellent guest service.

Work Environment:

Work is generally performed in kitchen areas, banquet areas (indoors and outdoors), and various food and beverage venues with exposure to heat, fumes and steam. Evening and/or weekend, holiday work may be required. Extended hours and irregular shifts are required.