Qureos Mentor

The Meritage Resort and Spa

Position Summary: 
The Banquet Manager oversees all aspects of banquet operations within the hotel, including event setup, food and beverage presentation, service execution, and post-event breakdown. This role ensures all events are executed to the highest standards, exceed guest expectations, comply with legal and safety regulations, and remain within budget.
 
Primary Responsibilities: 
1. Team Leadership & Supervision
 <ul>
<li>Manages banquet supervisors and staff, providing leadership, training, performance evaluations, and disciplinary actions.</li>
<li>Ensures team compliance with company policies and applicable laws.</li>
<li>Participates in hiring, scheduling, and staff development.</li>
</ul>
2. Operational Oversight
 <ul>
<li>Oversees daily banquet operations to ensure high standards of service, presentation, and guest experience.</li>
<li>Ensures timely and accurate event setups, service execution, and breakdowns.</li>
<li>Adjusts staffing levels to meet business needs efficiently.</li>
</ul>
3. Financial Performance
 <ul>
<li>Achieves revenue goals while controlling labor and operational expenses.</li>
<li>Reviews forecasts, cost, and revenue reports to inform decisions that drive profitability.</li>
<li>Ensures accurate billing, cost control, portion control, and minimizes waste.</li>
</ul>
4. Guest Satisfaction
 <ul>
<li>Actively engages with guests during events to ensure service excellence.</li>
<li>Handles guest concerns promptly and professionally.</li>
<li>Continuously seeks feedback and implements improvements.</li>
</ul>
5. Inventory & Facility Management
 <ul>
<li>Maintains clean and well-organized banquet areas.</li>
<li>Oversees inventory of supplies and equipment; places orders as needed.</li>
<li>Coordinates with maintenance to ensure equipment is safe and functional.</li>
</ul>
6. Policy & Procedure Compliance
 <ul>
<li>Ensures adherence to standard operating procedures (SOPs), health codes, and company policies.</li>
<li>Assists in developing and updating department policies and procedures.</li>
<li>Attends management meetings to align on goals and operational standards.</li>
</ul>
7. Safety & Compliance
 <ul>
<li>Enforces all food handling, alcohol service, and safety regulations (including PPE and HAZMAT protocols).</li>
<li>Responds promptly to safety issues and emergencies.</li>
<li>Maintains up-to-date knowledge of OSHA regulations and food safety standards.</li>
</ul>
8. Attendance & Reliability
 <ul>
<li>Consistently reports to work on time and maintains a dependable attendance record.</li>
</ul>
Additional Responsibilities: 
<ul>
<li>Conducts pre-shift meetings to review banquet details, service expectations, and special requirements.</li>
<li>Coordinates special equipment and setup needs.</li>
<li>Ensures responsible alcohol service; monitors guest behavior and escalates issues when necessary.</li>
<li>Reports and follows up on any unusual incidents or guest complaints.</li>
<li>Performs additional duties as needed to support banquet and hotel operations.</li>
</ul>
Qualifications: 
<ul>
<li>High school diploma or GED required.</li>
<li>Minimum of 2 years’ management experience in a high-volume banquet or hospitality setting.</li>
<li>Solid understanding of banquet service standards, guest relations, and event execution.</li>
<li>Proven leadership, training, and team-building skills.</li>
<li>Strong verbal and written communication abilities; bilingual in English and Spanish is a plus.</li>
<li>Excellent organizational and problem-solving skills.</li>
<li>Ability to work under pressure, multitask, and meet deadlines.</li>
<li>Proficient in basic math and computer systems used in hotel operations.</li>
<li>Must be at least 21 years old.</li>
<li>TIPS® alcohol certification and valid Food Handler Card (or ability to obtain within 30 days of hire).</li>
<li>Flexible schedule required, including nights, weekends, holidays, and alternate shifts.</li>
<li>Professional appearance and demeanor required.</li>
</ul>
Physical & Working Conditions: 
<ul>
<li>Must be able to stand and walk for long periods and work at a fast pace.</li>
<li>Regularly lifts and carries items up to 50 lbs.</li>
<li>Exposure to hot and cold environments, cleaning chemicals, and kitchen equipment.</li>
<li>Works in both indoor and outdoor settings, sometimes in extreme temperatures.</li>
<li>Must navigate crowded or narrow spaces in dining and kitchen areas.</li>
<li>Requires hearing, speaking, and visual acuity for guest service and operational accuracy.</li>
</ul>
Note: 
This job description is not all-inclusive. Duties may change based on business needs. Management reserves the right to modify responsibilities and make reasonable accommodations for qualified individuals.

Banquet Manager

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The Meritage Resort and Spa

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Banquet Manager