Banquet Manager

We are seeking Banquets and Events Manager, to lead our Banquets department. Our hotel hosts a considerable amount of events, like weddings, fundraisers, meetings, luncheons, and so much more. This role supervises all Banquet staff, including Servers, Bartenders, Set-up crew, Banquet Captain(s), and the assistant Banquet and Events Manager role. This is a hands on role, ensuring the delivery and execution of our event plans, and being a pivotal communicator, between all parties. This role will consist of weekend work, and a varying schedule, to meet the demands of that particular week. ESSENTIAL DUTIES/RESPONSIBILITIES • Assists in managing departmental inventories and assets including par levels and maintenance of equipment. • Maintains attendance log for banquet employees. • Maintains and enforces established sanitation levels. • Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.). • Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores. • Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction. • Assists in scheduling banquet service staff to forecast and service standards, while maximizing profits. Participating in and Assisting in Leading Banquet Teams • Attends and participates in all pertinent meetings. • Leads shifts and actively participates in the servicing of events. • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation. Providing and Ensuring Exceptional Customer Service • Sets a 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 employees to provide excellent customer service. • Strives to improve service performance. • Ensures employees understand expectations and parameters. • Observes service behaviors of employees and provides feedback to individuals. • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Manages departmental inventories and maintains equipment. • Assists team in developing lasting relationships with groups to retain business and increase growth. • Sets goals and delegates tasks to improve departmental performance. • Acts as a liaison to the kitchen staff. • Leads shifts and actively participates in the servicing of events. • Sets a 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. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Observes service behaviors of employees and provides feedback to individuals. • Monitors progress and leads discussion with staff each period. • 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. • Provide leadership and direction in the development of team members. • Other duties as assigned. JOB QUALIFICATIONS • 3+ years of previous experience in the Food and Beverage industry required. Previous Management experience in a catering setting, hotel experience is highly favorable. • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. Practical experience and education will be considered as an alternative. • Must exemplify a positive, professional demeanor, effective communicator. • Ability to effectively deal with internal and external customers. • Ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. • Ability to listen effectively, to speak and write English clearly. • Thorough organization and time management skills to complete tasks efficiently and timely. • Have knowledge of hotel food and beverage service operations. Working knowledge of alcohol service programs, cocktails, beer, wine knowledge. • Experience with three meal period restaurant, multi units to include 24 hour in room dining and coffee shop. • Executing high quality food, beverage and a positive overall dining experience. • Ability to multitask based on levels of business in the food and beverage operations to include room service and coffee bar. PHYSICAL ENVIRONMENT • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion. • Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. • Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Pay Range: $70,000 - $75,000 per hour