Banquet Manager - Full-time

The Banquet Manager is responsible for the management of all aspects of the Banquet Department.  The Banquet Manager will supervise, train and inspect the performance of servers and setup personnel, ensuring that all procedures are completed to the hotel’s standards and assist where necessary to ensure optimum service to guests.  The Banquet Manager must be able to enforce the hotel’s standards, policies and procedures; prioritize, organize and delegate work assignments; direct performance of hotel staff and follow up with corrections as needed; motivate hotel staff and maintain a cohesive team; ascertain and provide appropriate training; be a clear thinker with the ability to analyze and resolve problems while exercising good judgment; and work without direct supervision. 

Major Duties:

• Outstanding customer service – anticipate guest needs, respond promptly and acknowledge all guests even when busy
• Hold complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for anticipated business
• Maintain knowledge of scheduled in-house group activities, locations and time
• Maintain complete knowledge of specific room setup styles and organizing service from information on BEOs
• Maintain complete knowledge of service requirements for each scheduled function including detailed menu selections, group name and background, type of functions and expected attendance, scheduled hours of service, special requests or arrangements, order of service and traffic flow in room
• Interview and hire new personnel, oversee and direct training of new hires, provide performance feedback to staff and handle disciplinary problems according to PHCorp policy and procedure
• Prepare weekly work schedules and adjust to meet business demands
• Maintain a positive work environment with restaurant, banquet and bar staff
• Understand proper maintenance and use of equipment; use equipment only as intended
• Maintain and enforce knowledge of hotel’s standards, policies, and procedures with Catering staff and Event Coordinators
• Treat work area, tools used to complete the duties of the position and the entire facility with respect
• All other duties as assigned

Qualifications:

• Minimum 21 years old
• Two years experience as an Assistant Banquet Manager or Supervisor
• Meet Alcohol & Beverage Control minimum registration requirements
• Communicate effectively in English, both verbally and in writing
• Compute basic mathematical calculations
• Think clearly, analyze and resolve problems exercising good judgment
• Display strong attention to detail

Physical Demands:

• Requires constant standing or walking
• Occasionally requires climbing stairs, pushing/pulling racks with product weighing 5-100 pounds, and rarely could weigh up to 200 pounds
• Frequent crouching/stooping; reaching for, handling or grasping objects or supplies or lifting/carrying supplies weighing up to 50 pounds
• Sitting will be required rarely
• Safety requirements: Adhere to company, property and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, all safety procedures must be followed
• Exposures: Changing temperatures (72-110 degrees F), slippery floors, noise and vibrations

Work Environment:

• Ballrooms and meeting rooms
• Bar and kitchen area
• Interaction with staff and customers