Banquet Manager

About the role

The Banquet Manager works under the supervision of the Director of Sales & Special Events. This role involves leading and directing catering events, ensuring their successful execution. The position requires accurate identification of client needs, formulation of operational plans, and coordination of event logistics.

Responsibilities

• Identify and meet client needs accurately, formulating operational plans for successful event execution.
• Participate in meetings with team members to find efficiencies and plan logistics for upcoming events, particularly high-volume events.
• Cookout and supervise the execution of all event orders (BEOs), ensuring client specifications are adhered to and the function runs smoothly and efficiently.
• Greet guests, direct, and assist staff during event execution, conduct function reviews with clients, and adjust specifications as necessary.
• Ensure all event elements are set up to client satisfaction by supervising set-up staff, resolving guest and team member complaints, and readjusting priorities as needed.
• Coordinate with Accounting to manage cash handling procedures, foster open communication with various departments, and manage inventory and ordering to maintain appropriate staffing levels.
• Conduct pre-function meetings with catering/banquet staff, inspect function rooms, and ensure all elements meet standards.
• Prepare daily/weekly payroll and service charge distribution records, and ensure the department operates effectively on a day-to-day basis.
• Perform other duties as assigned.

Requirements

• Work any shift, weekends, holidays, and special events as required.
• Knowledge of event standards, practices, and procedures, as well as food and beverage products, services, and equipment.
• Knowledge of supervisory, budgetary, and human resources principles and procedures.
• Knowledge of applicable laws and regulations, as well as STC’s internal controls, policies, and procedures.
• Computer proficiency with Microsoft Office Suite software, Banquet POS and catering systems.
• Strong organizational, planning, and time management skills.
• Strong communication skills.
• Ability to work in a team environment with minimal supervision.
• Ability to exercise independent judgment and be fiscally prudent.
• Ability to handle stress in a fast-paced environment.
• Ability to perform mathematical computations pertaining to the position.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Working knowledge of health & safety standards and regulations.
• Valid WA State Health Card/Food Handlers Permit and MAST certification.
• Valid driver’s license, operational cell phone, and reliable transportation.
• At least 21 years of age.
• Five (5) years’ progressive experience in professional catering/banquets operations, including two (2) years Banquet Manager experience or three (3) years Banquet Captain experience at a comparable hospitality environment.
• Ability to secure and maintain a STATE OR TRIBAL Gaming License.

Qualifications

• High school diploma or GED equivalent.
• Ability to multitask in a fast-paced environment.
• Able to tolerate varying noise, smoke, and temperature levels.

Skills

• Strong guest service and problem-solving skills.
• Ability to work effectively in a team environment with minimal supervision.
• Ability to exercise independent judgment and be fiscally prudent.
• Ability to handle stress in a fast-paced environment.
• Ability to perform mathematical computations pertaining to the position.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to work in areas containing varying noise, smoke, and temperature levels.
• Ability to secure and maintain a STATE OR TRIBAL Gaming License.

Benefits

N/A

Pay

N/A

Schedule

N/A