Job Summary : Banquet Manager
The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. Banquet Managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff. We are looking for a candidate that understands personalized service and how to deliver it in a fast pace environment.
Job Duties & Functions
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
- Prepare schedules and wage progress reports for all Banquet employees. • Prepare payroll & tip distribution for the Banquet department.
- Assist as necessary in the setup, service and breakdown of banquet functions.
- Coordinate all banquet related food and beverage requirements with the appropriate department(s).
- Keep kitchen informed of accurate counts for plating.
- Review menu/service with Catering Manager and Food Production Manager/Assistant.
- Maintain up to date details on banquet functions and communicate to supervisors.
- Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
- Respond to guests’ requests as needed.
- Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
- Notify the General Manager of all materials and equipment that require ordering or need to be replaced.
- Requisition liquor, etc. for banquet bars.
- Responsible for safety, sanitation, and cleanliness of service areas.
- Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
- Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
- Ensure that pre-meal meetings are conducted for all functions.
- Control and audit alcoholic and non-alcoholic beverages.
- Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.
Requirements
• High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
• 2-years Supervisory experience required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.