What are the responsibilities and job description for the Banquet Manager position at TG Administration LLC?
Ensures exceptional service to all members and resort guests by managing the banquet service for all special events and functions providing an excellent banquet experience. The banquet manager is responsible for coordinating the delivery of all banquets, food and beverage events held at the resort. Performs additional essential duties effectively and efficiently.
General Purpose:
Effectively monitors the daily operations of the Food and Beverage Banquet department, including providing support and guidance to all banquet, conventions and catering personnel to ensure a successful and effective operation ending in a positive guest experience. Creates memorable guest moments.
Essential Duties:
Reviews all Banquet Event Orders on a daily basis to determine staffing levels, location set-up, related supplies and decorating materials.
Ensures events are set up on time, and the quality of the product and level of service are consistently delivered.
Maintains and improves on an ongoing basis the presentation of all events at the facility.
Processes banquet checks and related documents in accordance with established accounting policies and procedures to include recording events on the POS system within designated timeframe.
Responsible for maintaining inventory, storage areas, and preparation of inventory reports. .
Provides input on menu design and revisions.
Monitors overall convention/banquet areas for cleanliness and any maintenance issues. Works with housekeeping and engineering on any areas in need of attention.
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: Assistant Banquet Manager, Banquet Bartender, Banquet Captain, Banquet Chef, Banquet Server, Catering Coordinator.
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and test for comprehension.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
Communicates any changes or new policies and procedures to the department.
Conducts staff meetings with subordinates in addition to pre-shift meetings.
Regular and reliable attendance.
Incorporates safe work practices in job performance.
Minimum Requirements:
Associate’s degree (AA ) and or six months to one yearone to two years related experience and/or training; or equivalent combination of education and experience.
Experience managing personnel.
Preferred Requirements:
Bachelor’s degree in Hospitality, Business Administration or related field.
Experience in restaurant point of sales systems, inventory controls, scheduling/labor management, financial forecasting, human resources practices, and preparation of report.
Physical Demands:
Frequently stands, walks, uses hands, reaches with hands and arms, climbs, balances, talks, and hears.
Regularly sits.
Occasionally stoops, kneels, crouches or crawls, tastes or smells.
Frequently lifts 10 pounds; regularly lifts 25 pounds; and occasionally lifts up to 100 pounds.
Certificates/Licenses:
ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.
Driver’s License may be required. Alcohol Service Training, Food safety and applicable sanitation training.
Job Knowledge, Skill, and Ability Preferences:
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
Knowledge of software applications such as Microsoft Word, Excel, and POS system
Excellent leadership ability including skills to communicate and express ideas and directives clearly to associates.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
General Purpose:
Effectively monitors the daily operations of the Food and Beverage Banquet department, including providing support and guidance to all banquet, conventions and catering personnel to ensure a successful and effective operation ending in a positive guest experience. Creates memorable guest moments.
Essential Duties:
Reviews all Banquet Event Orders on a daily basis to determine staffing levels, location set-up, related supplies and decorating materials.
Ensures events are set up on time, and the quality of the product and level of service are consistently delivered.
Maintains and improves on an ongoing basis the presentation of all events at the facility.
Processes banquet checks and related documents in accordance with established accounting policies and procedures to include recording events on the POS system within designated timeframe.
Responsible for maintaining inventory, storage areas, and preparation of inventory reports. .
Provides input on menu design and revisions.
Monitors overall convention/banquet areas for cleanliness and any maintenance issues. Works with housekeeping and engineering on any areas in need of attention.
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: Assistant Banquet Manager, Banquet Bartender, Banquet Captain, Banquet Chef, Banquet Server, Catering Coordinator.
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and test for comprehension.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
Communicates any changes or new policies and procedures to the department.
Conducts staff meetings with subordinates in addition to pre-shift meetings.
Regular and reliable attendance.
Incorporates safe work practices in job performance.
Minimum Requirements:
Associate’s degree (AA ) and or six months to one yearone to two years related experience and/or training; or equivalent combination of education and experience.
Experience managing personnel.
Preferred Requirements:
Bachelor’s degree in Hospitality, Business Administration or related field.
Experience in restaurant point of sales systems, inventory controls, scheduling/labor management, financial forecasting, human resources practices, and preparation of report.
Physical Demands:
Frequently stands, walks, uses hands, reaches with hands and arms, climbs, balances, talks, and hears.
Regularly sits.
Occasionally stoops, kneels, crouches or crawls, tastes or smells.
Frequently lifts 10 pounds; regularly lifts 25 pounds; and occasionally lifts up to 100 pounds.
Certificates/Licenses:
ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.
Driver’s License may be required. Alcohol Service Training, Food safety and applicable sanitation training.
Job Knowledge, Skill, and Ability Preferences:
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
Knowledge of software applications such as Microsoft Word, Excel, and POS system
Excellent leadership ability including skills to communicate and express ideas and directives clearly to associates.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
