Banquet Manager

The Banquet Manager will be responsible for preparing for all event needs before, during and after events held throughout the property. This will require coordination with many departments and clients to ensure consistent, high-level service is delivered on the day of an event.

The Banquet Manager will be expected to work side by side with the Event Sales team to ensure that all client requests are executed and communicated to the F&B team.

RESPONSIBILITIES

: • Maintain open lines of communication between all departments.

• Ensure coordination and execution of all events with Culinary, Stewarding, Sales and Accounting
• Work alongside the Events Sales team to ensure that all clients requests and executed and communicated to the food & beverage team.
• Know menu items, preparation and service requirements for each section and style of service.

• Attend client event tastings if requested by Event Director • Coordinate set-up & maintain A/V equipment, as necessary.

• Assist in monitoring and controlling labor costs in accordance with budgetary restrictions.
• Proactively schedule the event staff and obtain equipment needed for successful operation
• Coordinate with Housekeeping & Sales to schedule cleanings post events

. • Responsible for scheduling and managing any third-party Front of House staff.

• Supervise, empower, lead, coach and motivate the Events team towards achieving exceptional guest experience.
• Check to make sure that proper event rentals, equipment, and necessary working stock are available to staff prior to the start of their shift.
• Inspect function areas for cleanliness, safety hazards, correct furniture set up
• Ensure that pars (linen, cutlery, glassware, etc.) and SOPs are followed in advance of each event to ensure smooth service.
• Be informed of groups’ names, information, and special requests.
• Ensure thorough communication and understanding with guests and other departments by reviewing Banquet Event Orders with event staff.

• Maintain constant communication with servers, group contact, staff, and kitchen. • Supervise the timing of one or more events, ensuring that all events are ready to start 30 minutes prior to the listed BEO time.

• Supervise and assist in the setting up of dining tables, buffet tables, coffee breaks and stations according to theme and BEO.

• Monitor and maintain proper temperature for different food products. • Handle guest complaints with appropriate follow-up and communication with other team members.

• Close out all applicable checks on the night of the event in accordance with the Banquet Check provided by the Sales team.

• Oversee the rental, setup and breakdown outsourced banquet furniture. • Coordinate the rental and return of linens. • Write detailed and educational End of Event Notes at the end of each event to be sent to Director of F&B and Director of Events

• Suggest ways to improve service, operations and sales for a fluid client process from the start.

• Train staff to execute an event with a high level of luxury. • Conduct thorough and motivational pre-shift meetings before an event to align team members on the setup, timeline and event expectations.

• Work in tandem with the Events Manager to execute and deliver what's listed on the BEO. • Take initiative in solving onsite problems and mitigate potential accidents.

• Handle the checkout of an event invoice in Micros and Avero - fluency in these programs is not required.

• Own all parts of the event and its execution after the BEO meeting. • From time to time, depending on the event schedule, the Banquet Manager may be asked to assist with ground floor or rooftop F&B operations.

REQUIREMENTS:

• Minimum 3- 5 years of experience in banquets capacity or similar role. Previous department managerial experience in a hotel environment preferred.

. • Must be able to stay on your feet for 8 hours plus. • Must work well in stressful, high-pressure situations and environments.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and clients.