Banquet Manager

Primary Purpose Of Position

The Banquet Manager oversees front of the house operations in all banquets (social functions and weddings) as well as catering events throughout the hotel, to include set-up, serving and cleanup. The Manager will ensure consistent, superior service and food, stepping into all positions in the banquet as necessary. They will be responsible and have the authority to take care of immediate guest and staff issues. The Banquet Manager will comply with, and enforce all hotel/restaurant policies and procedures, and ensure compliance with Leading Hotels of the World (LHW) standards.

Essential Duties And Responsibilities

• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
• Coincides with other staff and departments to arrange for the delivery of requested services
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
• Ensures all functions are set and staff is prepared and organized before required time on BEO
• Ensures proper setting of buffet tables and other food service tables
• Arranges for and ensures proper sequence of service for each event
• Maintains clean and orderly back areas, pre-function areas and storage areas
• Ensures staff training programs are implemented and measured regularly
• Conducts regular staff meetings to build rapport and ensure colleagues are well informed
• Conducts quarterly reviews of colleague’s performance and provides council as needed
• Meticulously plans events with captains to ensure execution is achieved at the highest level
• Conducts regular meetings with the banquet captains, director of F&B as well as the sales & catering staff to continuously evaluate strategies and ideas for enhancements to benefit the guest’s experience
• Surefires payroll is reviewed and finalized as set forth by the policy of the resort
• Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
• Responsible for achievement of budgeted revenue and payroll
• Covers Restaurant Managers shifts in all F&B outlets during slow times, shoulder seasons and winter season
• Enters Engineering and IT issues into HotSOS and follows up to ensure issues are corrected in a timely manner.

Education/Experience

• Minimum of 2 years experience as a hotel banquets manager or assistant manager
• Excellent customer service and problem-solving skills
• High School diploma or equivalent (GED) required
• A degree in hospitality or business management is preferred, but not required

Special Skills/Equipment

• Minimum 21 years of age or older
• Strong wine and liquor knowledge
• Strong computer skills required
• Strong organizational skills required
• TIPS certification helpful
• Excellent communication and guest relation skills in English

Essential Physical Requirements

• Position primarily performed indoors assisting a variety of guests
• Able to stand and walk for full length of shift, up to 12 hours at one time
• Able to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting
• Routinely handles objects weighing up to 25 lbs and on occasion may be expected to lift objects weighing up to 50 lbs

Benefits

• Medical, Dental, Vision Insurance
• Resort Discounts
• Holiday Pay, Paid Time Off and Sick Pay
• 401(k) Retirement Plan & Roth 401(k)
• Voluntary Life Insurance
• Short Term & Long Term Disability
• Employee Assistance Program
• Parking Credit or Discounted Bus Passes
• Healthy Lifestyle Winter Benefit