Banquet Manager

Essential Job Functions

• Supervise all service staff, including the captains.
• Ensure the success of all functions and guarantee the satisfaction of all clients.
• Staffing of all functions by guidelines set.
• Overseeing of payroll percentage for all banquet waiters and waitresses.
• Responsible for food presentation in all function rooms.
• Responsible for knowledge of number of guests served and correct billing for food and beverage to each group served.
• Oversees the banquet kitchens and staff to ensure proper preparation and timeliness.
• Responsible for maintaining a close count on all functions so that the kitchen staff does not over-plate banquet food.
• Overseeing service during functions.
• Correction of mistakes and implementation of new policies to improve service.
• Responsible for the general appearance of all service personnel in uniform.
• Handling all requests and / or additions to functions that are made by guests during their functions.
• Ensure all changes, cancellations and additions made by the Catering / Conference Services Department prior to each function are carried out.
• Responsible for final check of function rooms before opening them to guests with particular attention to lighting, floor coverage, table presentation and cleanliness.
• Final checks made with kitchen, stewards and beverage manager.
• Maintaining proper staffing guidelines and keeping the best possible payroll percentages.
• Responsible for all banquet equipment and its condition.
• Attendance at catering meeting, food and beverage meeting, and any staff and convention meeting.
• Variated duties to be assigned by Director of Catering / Conference Services.
• Banquet Sales solicitation, including outside sales calls, as time allows.
• Responsible for continual training of the banquet employees.

Education & Experience

• A high school diploma or equivalent preferred.
• Two to four years of hotel banquet experience in a supervisory capacity required.

Skills & Abilities

• Language Skills: Excellent verbal and written communication skills.
• Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
• Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively.

Physical Demands

• While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen.
• The employee frequently is required to walk.
• The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl.
• The employee must occasionally lift, push, carry, pull, or move up to 50 pounds.
• Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.

Work Environment

• Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.