Banquet Manager

The role of Banquet Manager is to achieve hotel and banquet revenue, profit and guest satisfaction goals by overseeing banquet operations. Effectively monitor the daily operations of the Banquet Department, including support and guidance to banquet associates to ensure a successful and effective operation, ending with a positive guest experience. 

Essential functions include, but are not limited to:

  • Manage, oversee, and monitor banquet operations
  • Coordinate with banquet management, supervisors and servers for superior coverage of each and every event 
  • Attend and participate in weekly review meetings with event managers 
  • Coordinate the setup of each function by verifying desired services and menu in advance with other departments as needed
  • Conduct function review with guest prior to event; adjust specifications as necessary and follow up to ensure all details are correct
  • Synchronize timing of banquet activities by verifying details with kitchen management and staff
  • Manage food and beverage service provided during banquets and meetings; ensure the quality of food and beverage products served
  • Work closely with the chef to remedy any delays in service or to tailor a particular dish for a client whose dietary restrictions, allergies, or idiosyncratic tastes
  • Maintain inventory of banquet equipment and supplies and help coordinate regular inventories 
  • Monitor meeting room usage and suggest changes when appropriate to minimize overhead and maximize revenues 
  • Inspect meeting space on an ongoing basis and take appropriate steps to ensure facilities are of the highest cleanliness and in good repair at all times
  • Direct clean up chores and perform full inspection of the pavilion and surrounding grounds before locking up at the end of the shift
  • Review, adjust and approve staff schedules in accordance with staffing requirements of each function; communicate details of functions to associates
  • Provide staff with orientation and training needed to understand expectations and perform job responsibilities effectively
  • Ensure banquet space is setup in accordance with guest specifications by supervising setup staff and inspecting room comfort, lighting, and temperature prior to event
  • Communicate performance expectations and provide associates with ongoing feedback 
  • Responsible to ensure timeline of the day is followed and adhered to
  • Meet with the hosts' of the event when they arrive on property and present card with contact phone number
  • Be available throughout the day to attend to clients' requests 
  • Ensure staff provide genuine hospitality and foster a teamwork environment 
  • Seek guest feedback, review management reports, and develop strategies to improve department and hotel services 
  • Maintain solid and open communications with all hotel operating departments 
  • Ensure adherence to function space policies and all codes and regulations
  • Maintain up-to-date information on program and food and beverage events 
  • Be a leader and role model to all staff

Candidates most successful in this role will display the following characteristics:

  • Strategic Thinking - Able to look at the "big-picture", focused on tactical aspects of the job, with emphasis on schedule and quality. Sets and achieves high standards for self and others; task-focused. 
  • Leadership - Confident, independent with a heightened sense of urgency; purposeful, directed at accomplishing task quickly; handles associates and others with confidence and determination; follows up closely to ensure standards are met in an efficient manner; able to delegate tasks to others easily; process-oriented; collaborates well with others
  • Organizational Support - Sets and achieves company standards for self and for others with an emphasis on schedule and quality; supports organization's goals and values
  • Dedication - Confident with a competitive drive; demands high quality; organized and results oriented; able to take on a wide variety of activities requiring rapid shifts in priorities; reacts well under pressure; reacts and adjusts quickly to changing conditions while processing and creating concrete ideas for dealing with them

Qualifications:

  • Strong English communication skill (written and verbal) - additional languages spoken helpful, but not required
  • Proficient computer skills with prior use of Google Apps (Sheets, Docs, etc.) helpful 
  • Demonstrated ability to relate to, communicate with, and motivate associates to sustain high performance and quality levels to ensure guest satisfaction is consistently obtained and maintained 
  • 3+ Years of progressive related experience required. Previous supervisory experience over a similar-sized banquet operation preferred. 
  • Previous food and beverage experience required
  • High school or equivalent education required. Associates or Bachelor's Degree strongly preferred. 
  • Must be able to lift up to 25 lbs. on a regular and continuing basis. Must have ability to bend, squat, and frequently lift 25 lbs. and occasionally lift up to 50 lbs. May be required to lift trays of food or food items weighing up to 30 lbs. 
  • Flexibility to work weekends, holidays, and a varied schedule. 
  • Maintains a neat and professional appearance at all times. 
  • Available to meet on a weekly basis to review upcoming functions.