Banquets Manager

About the role

The Banquets Manager reports directly to the Director of Food + Beverage. This role requires both tactical and strategic leadership. Success in this position requires a hands-on approach, identifying operational needs and personally ensuring issues are addressed. The Banquet Manager leads the Banquets team in executing group and social events hosted at the property.

Responsibilities

• Uphold and model the company's principles of People, Place, and Character.
• Participate in recruiting, training, scheduling, supervising, coaching, and motivating banquet associates.
• Develop talent and support succession planning.
• Utilize corrective action and coaching to address performance concerns.
• Maintain active communication with the Sales and Catering team.
• Build and maintain strong client relationships.
• Ensure all client requests are communicated to staff.
• Review banquet event orders (BEOs) to determine staffing levels, assignments, and décor requirements.
• Partner with the Sales team to communicate event details.
• Communicate event information to Culinary and other supporting departments.
• Manage banquet inventory and control breakage and loss of china, glassware, and silver.
• Inspect and oversee cleanliness and maintenance of banquet spaces, public areas, and service areas.
• Aid other Food + Beverage departments as needed.
• Maintain regular communication with the Food + Beverage leadership team regarding updates, priorities, and operational needs.

Requirements

• Minimum three (3) years of leadership experience in Banquets, Catering, Events, or Food & Beverage Management.
• Passion for events and guest service.
• Proficiency in Microsoft Word, Excel, and related systems.
• Strong understanding of:
• Service standards
• Labor management
• Facility maintenance
• Merchandising
• Accounting principles
• Thorough knowledge of food and beverage offerings, ingredients, preparation methods, and service standards.
• Intermediate wine and spirits knowledge preferred.

Qualifications

• Ability to obtain and maintain:
• TIPS (Alcohol Awareness Certification)
• ServSafe Food Handler Certification
• Certifications must be obtained within 30 days of hire.
• Schedule Requirements: Must be available to work varying schedules based on business needs, including:
• Nights
• Weekends
• Holidays
• Physical Requirements: Fluency in English, both verbal and written. Ability to stand and walk for extended periods. Ability to push, pull, and lift up to 50 pounds. Ability to work in a dog-friendly environment. Ability to work in extreme temperatures: Freezers (-10°F), Kitchens (+110°F), Potentially for one hour or longer.