The Senior Banquet Manager will lead and supervise the Banquet Manager and team by example. Our guests and staff will identify that quality, service, respect, esteem, value and safety are the rules. The Senior Banquet Manager will be able to work in a fast-paced environment and display excellent leadership skills while being a positive example for the staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Act as the Liaison with the Director of Catering and step in as acting Director of Banquets in the Director’s absence.
Verify and post all banquet charges in Agilysys and be available to the Lodge Billing Manager for council and clarification with billing issues.
Delineate Banquet & Catering Service Charges from post scan reports, group and package billing for payroll processing
Enter Consumption on Theoretical Pour Reports for each bar. Compare and analyze your reports to POS reports and billing.
Communicate, Inform and Copy the Director on all relevant concerns and emails, purchasing requests and staffing issues
Keep the BEO Master Book updated and organized daily.
Instill a calm, organized approach in stressful situations
Understand the individual differences of our internal and external guests’ needs and be responsive to specific needs and accommodation.
Provide great guest service with eye contact, warm greetings, use of guest name, exceptional service, thanks and farewell
Schedule efficiently – ensuring that established work thresholds and limits are met – reflecting on business demands
Coordinate hiring efforts with HR to recruit and retain staff
Promote high associate morale while taking a proactive approach to coach and counseling
Assess the skill sets of our associates and participate in creating and implementing service protocols and training activities
Enforce service protocols
Supervise the performance, attendance, attitudes, appearance and conduct of the team. Document in digital logbook
Monitor time punches and codes. Assist in processing payroll
Communicate with F&B Management through digital logbook
Recommend and issue progressive discipline when appropriate
Assess and monitor the condition of the banquet spaces and equipment. Make recommendations for improvements, enter service requests in the digital system, and enter concerns into the digital log
Enforce high standards of sanitation and hygiene
Ensure proper handling and sanitation of China, glass and silverware
Record consumptions sheets, add on sheets and pop-up requests.
Ensure the security of monies, credit and financial transactions
Establish and Create pars for heavily requisitioned food/beverage and operational items.
Provide digital requisitions for captains to stock various service areas within the department
Work with purchasing on inventories and product accounting
Keep Banquet Storage Areas Organized and Clean
Attend Departmental and Resort Meetings and Trainings
Be aware of and informed about events throughout the Resort and Parks
Understand that the role requires lifting, working outdoors, and exposure to cleaning and sanitation chemicals
Complete the training on the HR Matrix
Adhere to the WP Commission Safety Rules and Policies
Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proactive manner, and maintain harmonious working relationships with fellow employees

SUPERVISORY RESPONSIBILITIES

Manages up to five subordinate supervisors who supervise 30+ employees in the Food & Beverage Banquet department. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises 30+ non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.

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