Banquet Manager

JOB TITLE: Banquet Manager

REPORTS TO: Director of Banquet Operations, Assistant Director of Banquet Operations

DEPARTMENT: Banquets

LOCATION: The Union League of Philadelphia (140 S Broad St, Philadelphia, PA 19102)

DESCRIPTION:
Create a welcoming and comforting environment for guests and members, while providing the highest level of service possible. To produce a well thought out game plan for each event, demonstrating strong leadership and guidance to all employees on the team.

RESPONSIBILITIES:

• Responsible for efficient execution of all events and tasks assigned on a daily basis
• Ability to read, understands, and communicates all details written on the Private Event Order (PEO), with the client and staff for the event.
• Meet with the main contact for each event assigned and act as the liaison for them throughout their event. Continue to stay in touch throughout the entire event to ensure proper and timely flow of service. Create a warm and welcoming atmosphere for the contact and their guests.
• Conduct a Pre-shift meeting with staff to review the details on the PEO. Pre-shift should include but is not limited to the following items: Start/End Times, Set Up for event, napkins and linen information, style of service, sequence of service, special requests, VIP Tables, Centerpieces/Decorations, Timeline for the event, and Side Work.
• Clearly define and train the service techniques, equipment, and sequence of service to the staff.
• Assign all tables and sections for wait staff before, during, and post service.
• Ensure that employees are in complete and clean uniforms, including name tags.
• Be an active leader in assisting staff with setting up all buffets, stations, and tables to the standards of the Banquet Department, including proper clean up, post event.
• All function rooms must be ready for guest’s arrival, 15 minutes prior to start time of the event.
• Communicate with other departments prior, during, and post service to ensure all departments are on the same page throughout the event.
• Ensure that all accidents/incidents occurring during an event are reported to the appropriate executive managers.
• Conduct a post-shift meeting prior to staff leaving to ensure that all job tasks are completed and the areas that were in use during the event are set and ready for the next shift.
• Complete Captain’s Reports post events and email to all necessary staff.
• Complete weekly requisition sheets for the pantries and ensures items are properly put away once delivered.
• Maintain all props, linens, napkins, tables, chairs, glassware, silverware, and china for the department. Clearly communicate any issues with the proper managers.
• Coach, counsel, and document staff when required and report this to the director.
• Take on additional projects or tasks assigned by Management
• Attend weekly manager meetings and when necessary other assigned management meetings

• Be an active part of monitoring Labor Costs for the Banquet Department
• When necessary, work as a team with other food and beverage departments to manage events or projects.
• When necessary, work as a team with Union League satellite properties.

SKILLS AND REQUIREMENTS:

• RAMPS and Safe Serve Certification
• Bachelor’s Degree or comparable on-the-job experience

COMPENSATION:

• Fair wages and safe working environment
• Employee meals
• Energetic, multi-faceted, team-oriented work atmosphere
• Exposure to a national market
• Opportunities of promotion from within
• Educational funding for employees and Scholarship opportunities for employee children and grandchildren
• Paid time off for full time employees
• 401k retirement plan with employer match of up to 6% once required hours are met
• Choice of three Blue Cross health plan products
• Dental insurance
• Employer paid life insurance and disability program

Mandatory Work Days include: (but are not limited to):
New Year’s Eve, New Year’s Day, Easter Sunday, Mother’s Day, Fall Ball (First Saturday in November), Thanksgiving Day, and Family Christmas (first Sunday in December)