Banquet Manager - Waterside

About the role

Joining Norfolk’s premier dining and entertainment district, the Waterside District, as a Banquet Manager offers a unique opportunity to manage and enhance the dining and entertainment experience for families and visitors alike. Located in the heart of the city’s central business district, adjacent to the world-class waterfront and festival site, this position plays a crucial role in ensuring exceptional service and quality.

Responsibilities

• Maintain quality, service, and operating standards as established by the venue to ensure quality and consistency.
• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work.
• Communicate and enforce policies and procedures.
• Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies.
• Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.
• Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups.
• Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
• Meet with Kitchen Staff to review scheduled groups’ menu.
• Ensure agreement of delivery times, amounts, and arrangements.
• Cook up any AV equipment, or other technical needs.
• Coordinate with guests upon arrival, respond to guest requests and complaints in a prompt and professional manner.
• Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction.
• Review guest check with client after function and obtain signature.
• Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted.
• Establish par levels for supplies and equipment.
• Control departmental labor and expenses.
• Provide input into the preparation of the annual departmental operating budget.
• Ensure that equipment is prepared for the following day’s work.
• Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis.
• Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.
• Ensure the guests' total satisfaction.
• Promote teamwork and quality service through daily communication and coordination with other departments.

Requirements

• A high school diploma or GED equivalent required, some college preferred.
• At least 1-2 years’ experience with advanced banquets and food and beverage operations training and operations, including one year supervisory experience, or an equivalent combination of education and experience.
• Must speak fluent English.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.

Qualifications

• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.

Skills

• Leadership and team management skills.
• Communication skills, both verbal and written.
• Time management and organizational skills.

Benefits

• Flexible schedule.
• Professional development opportunities.
• Competitive compensation package.

Pay

$X per hour, based on experience and qualifications.

Schedule

Hours vary based on events and shifts may require evening and weekend work.