The Banquet Manager oversees, supervises and assists with all aspects of banquets and events, including set-up, food presentation, serving, and cleanup while focusing on detail, quality presentation and customer service. This position will be responsible for insuring that all social spaces are property set for events and for showing purposes, according to the standards set by the Director of Operation and the Director of Food and Beverage. Banquet managers are also responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff.
Essential Functions

• Circulates each Banquet until the end of the function to ensure guest satisfaction. Sincerely seeks guest comments and quickly and willingly handles any complaints.
• Check banquet rooms, lounges, service, kitchen areas and liquor room for cleanliness, proper set up, and sufficient supplies and equipment.
• Performs human resource functions for staff, including scheduling, evaluating, and training staff.
• Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.
• Maintains cleanliness of the banquet through direct visual inspection continually during all hours of operation.
• Supervises the food and beverage services of banquet functions, including set-up, service, and breakdown.
• Assists in taking inventories, purchasing necessary supplies, and controlling their distribution.
• Inspects food products to ensure quality, quantity, and palatability guidelines are followed.
• With approval from the Director of F&B, designs concepts for theme parties. Procures and purchases necessary props for same.
• Responsible for liquor sign in and out sheets for affairs and balancing at the end of the night
• responsible for setting up registers for cash bars and balancing total with returning inventory
• Holds periodic meetings with Banquet staff to review past and future performance of service, quality, and general information concerning guest and employee relations, and upcoming daily functions.
• Evaluates the effectiveness of products and service levels, recommending new prices to the Director of F&B and changes to products / services, as needed.

Qualifications
Position Requirements

• This position requires a minimum of five years job-related experience working on banquets and events in a managerial role. Experience within a luxury hotel is preferred

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Health savings account
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Holidays
• Monday to Friday
• On call
• Weekend availability

Work Location: One location

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