Banquet Manager | Full-Time | Utah Valley Convention Center

Responsibilities

• Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.
• Manage and run all banquet operations before, during and after the event.
• Duties include completing banquet planning sheets in coordination with executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the Director of Food & Beverage.
• Ensures total compliance with all alcohol service policies.
• Makes regular physical inventories of food and beverage supplies, and assesses projected needs, updating all current pricing of inventory, entering the month end inventory.
• Meets with events departments as needed to ensure understanding of Event Resume requirements, ensures all events are executed according to Event Resume guidelines; works closely with events departments to manage changes and updates to Event Resumes to ensure an optimal level of service, quality and hospitality.
• Maintains the banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinates with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
• Ensures that high standards of sanitation and cleanliness are maintained throughout all areas of food and beverage at all times.
• Enforces all OVG and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
• Aid in the on-going recruitment, training, development, mentoring and supervision of banquet hourly employees.
• Aid in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Generates employee schedules and verifies employee time as required in addition to preparing payroll and gratuity reports.
• Ensures full compliance with state and federal labor laws, sanitation, and food-related ordinances, and alcohol regulations.

Qualifications

• Associate’s degree or equivalent combination of education and experience
• 3–5 years of experience in hospitality, banquet, or catering operations
• Prior experience in the field of hospitality with specific experience in catering sales/conference services and/or Banquets is essential.
• Knowledge of revenue management, training, and motivation of peers is encouraged.
• Ability to work effectively under time constraints and deadlines.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook
• Working knowledge of Point of Sale and timekeeping systems.
• Ability to work a variable work schedule (including daytime, evenings and weekends, holidays and irregular schedules as required), depending upon event and business requirements.
• Excellent verbal and written communication skills.
• Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of wedding, social and corporate events.
• Ability to work effectively with co-workers, clients, event planners, various groups and representatives in a professional manner.
• Ability to direct the work of vendors and setup personnel during events.
• Able to speak and write using proper English and grammar.
• Advance planning including staffing, rental needs, pull list, timelines, diagrams, descriptors and post event recap reports