Banquet Manager

Responsibilities

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Supervise the setup of function rooms, including placement of linens, silver, china, and glassware according to event order specifications.
• Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and setup.
• Verbally communicate, in a calm and positive demeanor, with kitchen, service, beverage, convention services, engineering staff, and guest hosts to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety, health regulations, and corporate standards.
• Maintain inventory of all banquet equipment and ensure operating supplies and equipment (OS+E) and furniture, fixtures, and equipment (FF+E) meet guest service and brand expectations; support replacement orders with inventory records.
• Supervise clean-up of function rooms and proper breakdown and storage of equipment.
• Enter billing information into the point-of-sale/automated sales system to generate a final guest check.
• Process payroll for each event, including calculating hours worked and gratuity distribution.
• Monitor staff attendance according to schedules, adjust and reassign server stations as necessary to maintain quality service during functions.
• Manage casual labor efficiently in accordance with quality, appearance, and skill standards.
• Communicate both verbally and in writing to provide clear directions to staff.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.