Position Overview:

The Banquet Manager ensures that every event on property is successfully executed from the point of “set up” to the point of “break down”. Further, the Manager ensures that the guest experience is unrivaled and all expectations are met.

Duties & Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The position oversees staffing/hiring needs for front of the house banquet and event services staff
The role ensures ongoing training and performance feedback/feedforward for banquet staff and event services staff
Position, along with Banquet Captains, prepare weekly schedules for FOH banquet staff
Interacts and communicates with the Executive Chef and/or Sous Chefs prior to scheduled functions to effectively carry out BEO requirements; such communication continues during events to discuss any special needs, event timing or menu changes
Monitors hourly labor for FOH banquet staff and event services staff to meet budget requirements
Works with Beverage Warehouse Manager to facilitate timely delivery of proper beverage products as scheduled
Oversees and directs performance of banquet staff during scheduled functions, ensuring proper service and guest satisfaction levels
Properly records revenue by ringing in guest charges shown on BEOs (resolving any revenue discrepancies)
Oversees and records monthly beverage inventories and timely banquet supplies/equipment inventory
Develops annual catering and banquet budget in conjunction with Director of F&B
Works with Security and Transportation Manager regarding scheduling of shuttles and shuttle personnel
Managers and assists in setting function room (including setting of linens, china, glass, and silver for the proper number of attendees).
Completes and/or reviews pre-function checklists including setting any pre-service salads, water, etc. as required.
Be knowledgeable of serving buffet style service, including set-up of buffet, refreshing of buffet and service to guests.
Maintains vast knowledge of property, company and guest service expectations (ensuring such knowledge and service is passed to teams)
Other duties may be assigned

Job Requirements:

Ability to manage time well, meet imposed deadlines and ability to work flexible hours
The position requires the ability to lift over 50 pounds occasionally.
This position requires the ability to stand, walk (6-7 hours at a time), and climb stairs, reach & bend.
The position may require the service of wine so therefore the position requires the employee to be 18 years of age or older.

Education & Experience

3-4 years in Food & Beverage, Banquets or Hospitality experience required
Management experience required
Hospitality or Food & Beverage degree desired
Have basic knowledge of wine and wine services

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