Banquet Manager

Description

The Banquet Manager contributes to hotel overseeing the daily operations of the banquet department. This role is responsible for event planning and execution, staff management, financial and inventory controls, coordinate with culinary and sales department to ensure all guests’ needs and requests are met. The banquet manager will be responsible for grand buffets and other internal events executed in the banquet space. This position also aids the other food and beverage outlets as assigned by the Director of Food and Beverage and assists the sales team during sales blitzes and wedding shows.

PREREQUISITES

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• One year of event catering and/or event management experience and/or previous hotel operations experience preferred. planning experience
• Two years’ experience in the service industry
• High School Diploma or equivalent
• Associates or Bachelors degree preferred

SUMMARY OF ESSENTIAL JOB FUNCTIONS

• Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for ten hours, bend, stretch, reach.
• Must be able to see and hear.
• Must be able to speak and read English, the ability to communicate in another language may be helpful.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge:

• Identifying opportunities to achieve financial performance goals and GSS/ESS related goals.
• Budget limitations and cost controls.
• Food and Beverage costs and how to figure.
• Configurations and set ups for function space.
• Competition and what this property has (or doesn’t have) over others.
• Continual growth and development of the banquet department through development of training and materials to fit the departmental goals
• Daily hotel operations check daily events, bulletin boards and are up to date on changes, new procedures and events.
• Entire property, staff, services, hours of operation, locations.
• BEO interpretation 
• Banquet Management Software

Skills:

• Event and Logistics Management
• Training and development
• Prepare banquet checks and payroll
• Target audience, develop and support holiday and seasonally driven events
• Computer literate.
• Maintain organization of supplies and equipment needs. Ensure that proper par levels are maintained.
• Secure and manage any outside vendors, equipment rentals or other banquet related needs.

Abilities:

• Staff leadership.
• Multi task, remain associate and guest service centric.
• Effectively communicate with guests, department heads, associates and home office support staff.
• Solve guest issues with professionalism while maintaining a hospitable attitude.
• Assist the sales team to market and promote the venue to increase exposure and sales.
• Track GSS and ESS scores and be proactive in ensuring that our goals are reached.

Requirements

SPECIFIC RESPONSIBILITIES

• Maintain banquet and meeting rooms through a preventative maintenance program
• Ensure all meeting spaces are guest ready when not in use.
• Coordinate guest request with operational personnel and serve as point of contact during events. 
• Ensure that all logistical needs for the event are coordinated and communicated with the team (chef, banquet capt, catering sales manager).
• Promote positive morale and friendly attitudes along with attentive service.
• Complete administrative duties in a timely manner: Banquet Payroll, changes in guest request i.e. guarantees, set ups, banquet checks, function surveys, etc. 
• Participate in weekly meetings, BEO, leadership, etc.
• Work within budgeted guidelines for maximum revenues and within labor models.
• Maintain safety and security practices, have thorough knowledge of emergency procedures and training.
• Ensure guests are provided with the highest quality product and service through continual training/development.
• Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook.
• Maintain certification from a brand approved responsible vendor training program.
• Ensure departmental team members receive proper responsible vendor training within 90 days of hire and maintain this training throughout their tenure
• Assist with other Food and Beverage outlets as needed in the absence of events
• Other duties as assigned, that the associate is capable of performing.

WORKING CONDITIONS/SPECIAL REQUIREMENTS

• This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
• Standing, walking for long periods of time while maintaining a friendly professional image.
• May be required to work any shift, including weekends and holidays

POSITIONS FOR POSSIBLE ADVANCEMENT

• Outlet Manager
• Director of Food & Beverage
• Catering Sales Manager