Banquet Manager

We have an immediate opening for a Banquet Manager.

Must be able to work various shifts per week.

GENERAL PURPOSE

*Manage banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding Customer Service/ financial goals.

*Position is responsible for long and short term planning and day-to-day operations of the banquet section. Recommends policy and procedural changes. Implements and monitors and department's budget and manages expenses within approved budget constraints.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Analyze banquet event orders, communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, procedures and to ensure an optimum level of service, quality and hospitality.
• Supervise human resources in the banquet area to retain and motivate associates, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination, as appropriate.

OTHER DUTIES/RESPONSIBILITIES

• Participate in all special projects, task forces and committees, as required.

SUPERVISORY DUTIES:

• Five to fifty employees.

JOB QUALIFICATIONS

Knowledge:

• Requires advanced knowledge of the principles and practices within the catering, food and beverage and hospitality professions. This includes experiential knowledge for management of people, complex problems, efficient sales activities and food and beverages management.
• Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policies and procedures.
• Good oral and communications skills. Second language preferred.
• Must have professional appearance and attitude.

Skills:

• Excellent hearing necessary for verbal interaction with guests and associates.
• Excellent vision necessary to view set-ups.
• Excellent speech communication skills required for verbal interaction with guests and associates.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Abilities:

• Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.
• Mobility - ability to service clients on a moment’s notice, variable distances, 100%.
• Continuous standing - function observation, client site inspections (one hour minimum to four hours maximum).
• Climbing stairs up to approximately 55 steps 3-5% of 10 hours.
• Driving - distance varies (20% used for sales calls).

Education/Formal Training: One to two years of post-high school education.

Experience: Two to three years in a related position with this company or other organization(s).

Material/Equipment Used: Operation of computer, typewriter, telephone, calculator, facsimile and vacuum.

Environment:

• Inside 70% of 10 hour shift. Outside 30% of 10 hour shift.
• Hours – Flexible days and times may vary based on the business needs of the hotel.
• Abnormal temperatures - extreme summer heat of 95 degrees and above and winter cold.
•  Employees are held accountable for all duties of job –