The Banquet Manager would be responsible for managing the daily execution of all banquet functions in the hotel, delivering outstanding guest service and financial profitability. At least 3 years prior hotel food and beverage management experience is preferred. Prior banquet or fine dining experience a plus. Engaging, personable, detail oriented, quick thinking, problem solver, energetic, passionate, flexible, self-starter, self-motivator and savvy are among the qualities necessary for this role.

Job Description

• Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience
• Manage the floor during events and non-events (set up), working with clients and colleagues to create a memorable experience
• Maintain a high level of service by constantly training and coaching all direct reports and staff
• Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups
• Complete necessary administrative work to include, payroll, scheduling, planning service assignments, and preparing room diagrams for set ups
• Requisition food and beverage items from storeroom by maintaining inventory needs for daily events as needed
• Maintain a strong client relationship by ensuring that all banquet and service specifications are communicated to and executed by all hotel operating departments
• Attend BEO meetings; read and execute BEOs
• Ensure appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications
• Review booking sheets, staffing levels and payroll to ensure the highest level of profitability for the department
• Assist beverage staff to reach targeted beverage costs in banquets
• Perform other duties as needed and directed by Director of Banquets

Required Experience/Skills

• Minimum of 3 years experience in banquets
• Knowledge of banquets and banquet procedures, including payroll, union rotations and booking assignments
• Prior experience working in a union environment preferred
• Must possess good verbal and written communication skills in order to communicate with colleagues and guests in a professional and courteous manner
• Ability to work well under pressure in a fast paced and demanding environment, nights and weekends
• Ability to problem solve, multitask and be detail oriented
• Strong motivational leadership skills is required
• Hospitality degree is preferred
• Working knowledge of Delphi, ADP, and Microsoft Office suite