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Banquet Manager - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Syracuse, NY Syracuse, New York |
About this job
1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
2. Supervise the set up of function rooms to include placement of tables, linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
3. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
4. Advise sales staff as to ability to accommodate client demands including phone requirements, fit of available space and materials such as booths. Assist sales staff in promoting hotel, developing leads and securing rebookings.
5. Supervise clean-up of function room and proper breakdown and storage of equipment.
6. Monitors expenses. Maintain records for inventory, labor costs and food costs. Follows proper purchasing and requisitioning procedures
7. Assist with the development and maintenance of department policies, forecasts and budgets.
8. Supervises weekly schedules. Trains, develops, schedules staff as necessary to ensure adequate and consistent levels of service. Produces weekly payroll data
9. Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked.
10. Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
11. Communicate both verbally and in writing to provide clear direction to staff.
12. Comply with attendance rules and be available to work on a regular basis.
13. Perform any other job related duties as assigned.
Two to Three years of experience as a banquet server.
Three to Five years of supervisory experience.
Two years of college level education or certified training in the hospitality or food service industry.
2. Supervise the set up of function rooms to include placement of tables, linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
3. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
4. Advise sales staff as to ability to accommodate client demands including phone requirements, fit of available space and materials such as booths. Assist sales staff in promoting hotel, developing leads and securing rebookings.
5. Supervise clean-up of function room and proper breakdown and storage of equipment.
6. Monitors expenses. Maintain records for inventory, labor costs and food costs. Follows proper purchasing and requisitioning procedures
7. Assist with the development and maintenance of department policies, forecasts and budgets.
8. Supervises weekly schedules. Trains, develops, schedules staff as necessary to ensure adequate and consistent levels of service. Produces weekly payroll data
9. Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked.
10. Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
11. Communicate both verbally and in writing to provide clear direction to staff.
12. Comply with attendance rules and be available to work on a regular basis.
13. Perform any other job related duties as assigned.
Two to Three years of experience as a banquet server.
Three to Five years of supervisory experience.
Two years of college level education or certified training in the hospitality or food service industry.
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