Banquet Manager

Description

TITLE: 

Banquet   Manager

DEPARTMENT:

Food   & Beverage

REPORTS TO: 

Director   of Food & Beverage

JOB SUMMARY

Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience.

ESSENTIAL FUNCTIONS

· Review all written communication, i.e., resumes, daily/weekly, BEOs to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events.

· Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Events Manager/Catering Sales Manager as it applies to the client at hand.

· Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.

· Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.

· Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/function service staffs.

· Manage the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.

· Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.

· Maintain a high level of service by constantly training and coaching all direct reports and staff.

· Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.

· Responsible for weekly scheduling and payroll for the Banquet Department.

· Additional Responsibilities may be assigned by the Director of Food & Beverage or General Manager

SUPPORTING FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

· Participate in inventories of china, glassware, silverware, and linen as necessary.

· Generate Update Banquet Event Checks as required.

· Maintain solid and open communications with all hotel operating departments.

· Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations.

· Maintain up-to-date information on program and food and beverage events.

· Attend all department and hotel meetings as necessary.

· Supervise support staff and provide ongoing training and support as necessary.

· Maintain accurate par levels and inventory of supplies and equipment within the department.

Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

· Must be able to speak, read, write and understand the primary language(s) used in the workplace.

· Must be able to read and write to facilitate the communication process. 

· Requires good communication skills, both verbal and written. 

· Must possess basic computational ability & basic computer skills.

· Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.

· Must have excellent interpersonal and sales-related skills.

· Must have exceptional organizational, supervisory skills.

· Must have exceptional food and beverage knowledge and pricing.

PHYSICAL DEMANDS

· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

· Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 

· Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.

· Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

· Must be able to lift up to 15 lbs. on a regular and continuing basis.

· Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs. 

· May be required to lift trays of food or food items weighing up to 30 lbs. 

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

AVAILABILITY

This company operates seven days a week, 24 hours a day.  At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand.  In addition, it should be understood that business needs determines the amount of hours that you work.