Banquet Manager

Job Description

Job Description

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 :

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.

Must be able to pass a background check.