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Job Title: Banquet Manager Division: Food and Beverage Department: Banquets Reports To: Assistant General Manager FLSA Status: Exempt Summary: Responsible for assisting in developing banquet sales, preparing party specifications, executing events, and serving food and beverages in an efficient and professional manner by performing the following duties. Duties and Responsibilities include the following. Other duties may be assigned. Partners with the event planning team in daily banquet functions which includes but are not limited to planning, organizing, and executing breakfasts, coffee breaks, luncheons, dinners, cocktail receptions, and galas.* Ensures coordination and execution throughout the event.* Oversees the set-up of function rooms which includes, but not limited to, the placement of linens, silver, glassware, and chinaware according to event specifications and performs a full inspection.* Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.* Assists in banquet beverage use records to control liquor costs and manages the banquet beverage perpetual inventory.* Attends pre-conference meetings to ensure specifications of the group event are well executed.* Recruits, interviews, and trains team members.* Monitors and develops teams member performance which includes, but is not limited to, providing supervision, scheduling, conducting counselling and evaluations, and delivering recognition and rewards.* Reports and projects supply needs for the department such as china, glass, silver, buffet presentations, and props.* Communicates function changes with affected departments including, but not limited to the Food and Beverage, Event Services, Property Operations, Audio/Visual, and Housekeeping Departments.* Oversees the breakdown of the function room and ensures proper storage of equipment.* Ensures compliance with health, safety, sanitation and alcohol awareness standards.* Ensures accurate customer billing for banquet events.* Assists servers, bartenders, and customers as needed throughout the meal period.* Attends and participates in all pertinent meetings.* Leads shifts and actively participates in the servicing of events.* Leads discussions to review scheduled events and proactively avoids service challenges and failures.* Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.* Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.* Supervisory Responsibilities: Manages three subordinate supervisors who supervise a total of 18 employees in the Banquets Department. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 20 employees (non-supervisory). Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.