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Form of work
SalaryWe’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.As Banquet Manager, you will direct and motivate the team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communication to every event stakeholder. Identifies opportunities and implements strategic plans to accomplish goals.
Core Responsibilities
- Conduct daily huddles to inform team of the hotel happenings, announcements, daily specials, etc.
- Ensure team is in proper uniform/approved attire
- Projects supply needs for the department, (e.g., China, glass, silver, buffet presentations, props).
- Applies knowledge of all laws, as they relate to an event
- Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction
- Adheres to and reinforces all standards, policies, and procedures
- Challenges the boundaries of creativity when it comes to trends and set-up
- Possesses the ability to provide memorable experiences and takeaways at every touch point of an event
- Maintains established sanitation levels
- Manages departmental inventories and maintains equipment
- Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory
- Schedules banquet service staff to forecast and service standards, while maximizing profits
- Assists team in developing lasting relationships with groups to retain business and increase growth
- Sets goals and delegates tasks to improve departmental performance
- Conducts monthly department meetings with the Banquet team
- Applies and continually broadens knowledge of food and wine pairings and cutting-edge cuisine with emphasis on current event trends
- Acts as a liaison to the kitchen staff
- Leads shifts and actively participates in the servicing of events
- Sets the positive example for guest relations
- Interacts with guests to obtain feedback on product quality and service levels
- Responds to and handles guest problems and complaints
- Empowers team members to provide excellent customer service
- Ensures team members understand expectations and parameters
- Strives to improve service performance
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
- Reviews GSS, GXP and guest satisfaction results with team members
- Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures
- Observes service behaviors of team members and provides feedback to individuals
- Participates in the development and implementation of corrective action plans
- Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction
- Attends and participates in all pertinent meetings
- Periodically oversees and supervises restaurant and outlets shifts based on business volumes
