Hotel Banquet Manager

Job Title BANQUET MANAGER

Division/Department Food & Beverage/Banquets

Reports To General Manager

Status Full time, Salary

Compensation $65,000 to $70,000/year

Job Summary

Responsible for the financial, operational, administrative tasks, and all other aspects of the department. Supervise Set up Attendants, Banquet Servers, Banquet Bartenders, and Captains. Ensure compliance with sanitation standards.

Job Duties

• Develop, implement and maintain processes and systems for an effective operation.
• Participate in budget planning.
• Greet and interact with guests; solicit feedback from their experience and ensure a satisfactory visit. Respond to guests and patrons’ comments. Descalate situations and ensure service recovery actions are taking place. Follow up on issues.
• Supervise the performance of subordinates. Perform interviews, administer discipline notices, and complete performance evaluations. Complete department’s bi-weekly payroll, accurately and timely, following all applicable laws.
• Develop weekly schedules to reflect business levels, occupancy, and maintain labor amounts within budgets. Complete labor reports as appropriate. Assess staffing levels for the shift and maintain appropriate coverage.
• Achieve budgeted sales and labor costs, and Net Operating Income.
• Perform daily standup meeting, and communicate information for BEO’s, groups, special requests and other important notes for the day’s occupancy.
• Develop, implement and maintain a comprehensive training program for all positions within the department.
• Oversee the training of new staff members, and ensure proper performance of staff members. Assign trainers as needed.
• Maintain basic awareness of Federal and State regulations applicable to food and alcohol serving.
• Learn, maintain and teach full knowledge of standard procedures (knowledge includes specifications for service times and sequence, expected verbiage, etc.)
• Learn, maintain and teach full knowledge of banquet events; such as group name, expected attendance, type of function/requirements, order of program; special requests/arrangements, VIPs, etc. Communicate function details to staff members prior to every event.
• Learn, maintain and teach full knowledge of items on the banquet menu (knowledge includes ingredients, texture, appearance, garnish, potential allergens, cooking methods, possible substitutions, presentation, etc.) Follow ServSafe guidelines.
• Learn, maintain and teach full knowledge of beverage selections for each function; including beverage characteristics, cash bar prices, etc.
• Coordinate food timing with kitchen staff; and service flow during events.
• Complete accurate bill according to BEO and obtain comment card/signature of host. Prepare and drop off paperwork for Night Audit.
• Ensure proper recording of beverages on the system. Follow TIPS guidelines and request proper identification for alcoholic beverages. Strictly abide and enforce State liquor regulations.
• Coordinate tastings and trainings for staff members.
• Inspect BEO’s are properly setup and executed.
• Monitor timely set up, execution, and delivery to the table following proper presentation methods.
• Perform, lead, supervise, and sign off on all periodic inventory counts.
• Follow appropriate PCI procedures.
• Monitor event entrance; greet guests and visitors in a warm and attentive manner.
• Ensure returning groups and guests are acknowledged and welcomed back.
• Upon completion of the group’s event experience thank the leaders for their visit and extend an invitation to return.
• Ensure appropriate items/products are ordered, delivered, and utilized.
• Conduct periodic staff meetings.
• Ensure staff completes opening and closing duties, side work, cleaning tasks, etc.
• Learn, maintain and teach knowledge of banquet/buffet equipment; and use as intended.
• Learn, maintain and teach knowledge of specific room set-up styles and seating diagrams. Assist, as needed.
• Ensure sufficient supplies of silverware, china, glassware for each function. Order as needed maintain budgets and operational needs.
• Learn, maintain and teach awareness of safety hazards/chemicals and OSHA requirements. Uphold all health code standards, including safe food handling and storage.
• Ensure hallways and meeting rooms remain organized, and proper storage procedures are followed.
• Ensure adherence to FIFO procedures.
• Ensure event spaces’ readiness for visits, incoming groups, daily events, and post-events cleanliness.
• Monitor general cleanliness of the banquet rooms and hallways, and perform or delegate tasks appropriately.
• Inspect equipment, structures or materials to ensure safe operations.
• Communicate and follow through with General Manager and Director of Food & Beverage on all tasks and projects assigned.
• Maintain basic awareness of Federal and State regulations applicable to Human Resources processes. Maintain effective communication with Human Resources Director.
• Maintain regular and punctual attendance.
• Comply with all company standards, policies and procedures.
• Assist department, as needed.
• Additional duties, as required.

Qualifications

• Must be over 21 years old due to alcohol supervision of employees under the age of 21

· Over two years of supervisory/managerial experience; required.

· Over five years of Hotel banquet experience; required.

· TIPS and ServSafe certifications; preferred.

· Knowledge and proficiency of Office Suite. Preferred knowledge of Delphi and Aloha.

· Self-starting and outgoing personality with a pleasant disposition, and strong attention to detail.

· Basic math skills; and experience with cash handling and basic accounting procedures.

· Must be able to communicate in a professional manner with guests and visitors.

Managerial duties

· Use empowerment, trust and other strategies as appropriate to develop and motivate team members.

· Communicate expectations, assignments and responsibilities clearly and professionally.

· Lead by example.

· Exhibit accountability for team performance.

· Asses and correct performance, and conduct all performance reviews.

· Develop and implement effective time lines that support an efficient operation

· Exhibit efficient time management, people skills, and delegation skills.

· Coach, enforce standards and train staff members.

· Evaluate alternatives and take decisions that benefit the company and staff members.

· Plan schedules.

Physical Environment

The position performs indoors and it is exposed to fumes, humid, hot, cold, and wet conditions.

The position requires the ability to move about meeting spaces, offices, kitchens, elevators, and storage rooms. The position requires the operation of banquet equipment and diverse office equipment.

The position constantly requires the handling of hot plates, cups, and other dining items.

The position constantly requires the ability to communicate effectively orally and in writing.

The position frequently requires to move items up to 50 lbs.

The position occasionally requires to move items up to 100 lbs., it is exposed to cleaning chemicals, and requires to perform duties in a stooping, kneeling, or crawling position. .

Benefits

For full time employees: medical, dental, vision insurance, and ancillary options offered 60 days after hired. EAP. Sick leave. PTO accruals offered. Company and travel discounts.

For part time employees: EAP. Sick leave. Company and travel discounts.

Notes

-A hospitable demeanor must be projected at all times.

-The hotel operates seven days per week, twenty four hours per day; schedules are reflective of business needs and employees may be requested to be available to work on days, evenings, weekends and/or holidays.

-Description subject to change at any time. Description is not an exhaustive list of all the tasks that may be assigned. Management reserves the right to assign or reassign tasks.

-The hotel offers employment at-will, as defined under applicable law. The employment relationship can be terminated by the employee or the hotel for any reason, at any time, with or without prior notice and with or without Cause.

-Reasonable accommodations may be made to enable employees to perform the essential functions of their job, absent undue hardship.

-This job posting will remain open for 7 days. The company may choose to modify the deadline to apply.

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Supervising: 2 years (Required)
• Banquet: 5 years (Required)

Work Location: In person