Banquet Manager

About the Role

As a Banquet Manager at Sonesta International Hotels, you will set the tone for our Culture of Caring. This role focuses on creating amazing moments for guests and team members while driving results through the banquet department. You will assist in directing and motivating the banquet staff, ensuring high-quality service for all banquet and catering functions by adhering to established safety and brand standards. The ideal candidate is passionate about building and motivating teams to achieve revenue, profitability, and guest satisfaction goals.

Responsibilities

• Provide direction and manage all aspects of the banquet service department to ensure top efficiency and high guest satisfaction.
• Arrange all food and beverage details for functions, including linens, table setups, and decorations.
• Coordinate and supervise the preparation, presentation, buffet setups, layouts, and service of food and beverage products for assigned functions.
• Visually inspect room setups and equipment to ensure adherence to quality standards.
• Interview, hire, train, and promote banquet staff; provide consistent feedback and recommend disciplinary action when appropriate.
• Develop and maintain lasting relationships with in-house groups to ensure excellent service and retention of business.
• Process payroll after each function or event, accurately calculating hours worked and gratuity distribution.
• Coordinate food preparation and setup with kitchen staff to ensure timely execution.
• Discuss event details with the Catering and Convention Services Manager to plan for flawless execution.
• Review guest satisfaction survey results with employees and address areas for improvement.
• Ensure adherence to all Sonesta safety and sanitation standards.
• Respond to guest complaints and ensure proper follow-up is completed.
• Maintain high standards of personal appearance and grooming.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting as needed to meet business demands.
• Analyze guest satisfaction data to develop and implement plans for achieving established goals.
• Investigate new and improved cleaning instruments and methods.
• Conduct inventories of linen, supplies, and equipment as needed.
• Achieve budgeted revenues, control labor costs and expenses, and maximize profitability within the Banquet Department.
• Manage staffing levels to meet guest service, operational needs, and financial objectives.
• Enter billing information into POS and generate final guest checks in a timely manner.
• Control liquor costs and manage banquet beverage inventory.
• Actively participate in the budget and forecasting processes to support hotel objectives.
• Attract, retain, and motivate your team to uphold company standards and practices.
• Ensure employees receive proper training applicable to their position and career aspirations.
• Conduct pre-shift meetings with staff to review pertinent information for the day’s business.
• Conduct regular department meetings with the banquet team.
• Ensure and provide exceptional customer service.
• Collaborate with resources across different departments and the corporate office.
• Motivate employees to perform to their highest standard and establish a trusting environment.
• Focus on the mission and well-being of the departments, hotel, and company.
• Lead by example, operating with integrity and respect.
• Inspire your team to embrace and demonstrate Sonesta’s core values and guest service standards.
• Perform any other job-related duties as assigned.

Requirements

• High school graduate required; college degree preferred.
• Minimum of 2 years’ experience in event management, food and beverage, or a related professional area.
• Experience in a hotel and/or hospitality field required.
• Understanding of and previous experience in a union environment highly preferred.
• Comprehensive knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to operate various food and beverage equipment present at a function.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills.

Pay

Pay range is $55,000 - $65,000 and includes eligibility for a bonus. The base pay offered may vary based on job-related knowledge, skills, and overall experience.

Benefits

• Medical, Dental, and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short-Term and Long-Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity, Critical Illness, and Accident Insurance