The Banquets Manager is responsible for overseeing operations for all banquets and events

Essential Job Functions:

• Ensure guest service standards are met consistently
• Ensure a maximum level of service and satisfaction throughout the Banquet department
• Attends BEO/GEO meetings when required
• Assist with requisitions for event equipment including china, glass and silverware
• Organize the flow of service with Chef and discuss expediting systems, special needs, timing, etc.
• Communicate with Banquet Housemen on event room setup and breakdown
• Ensure proper staffing for forecasted volume and budgetary guidelines
• Ability to extend complimentary services in accordance with the approved comp matrix
• Achieve proper food and liquor/beverage costs consistent with budgeted expense
• Maintain high sanitation and safety standards, meeting all required regulatory standards
• Ensure compliance with regulatory controls both internal and external including but not limited to state and federal laws
• Responsible for proper ordering for the Banquet department including but not limited to food, beverages & supplies
• Ensure all recipes are adhered to consistently
• Ensure rotation of products to consistently provide the freshest product to guests
• Notify team members and supervisors of changes in policies and procedures
• Ensure that all Team Members are treated in a fair and consistent manner
• Conduct monthly meetings with the leadership team for Banquet Team Members (BTM)
• Create, process and post banquet checks in Amadeus and Micros P.O.S.
• All other duties as assigned

Qualifications:

• Must be 18 years of age or older.
• Bachelor’s Degree or other four-year degree preferred
• Four or more years of experience in a restaurant/hotel/event center environment with at least one year of management experience preferred
• Must have a proven track record demonstrating sound judgment and the ability to perform well under pressure
• Knowledge of state liquor regulations and point of service systems required.
• Must possess outstanding interpersonal communication skills to effectively interface with Team Members and guests
• Must have successfully completed and maintain certification in “ServSafe” (Food Sanitation Management) within 120 days of employment
• Must have alcohol certification or be able to obtain within 120 days of employment
• Must be able to use a computer
• Ability to successfully fulfill the pre-employment process, and obtain and maintain all necessary licensing
• Ability to work flexible shifts and days of the week including holidays

Working Conditions:

• Regularly required to see, talk and hear; use hands to finger, handle, or feel and reach with hands and arms; stand and walk
• Must occasionally lift and/or move up to 50 pounds
• Frequently required to stoop, crouch or kneel
• Ability to interact with others while maintaining a courteous and positive demeanor
• Ability to work in a noisy and fast-paced environment