Resort Banquet Manager

Beautiful and serene lakeside Resort Hotel in southern Wisconsin is looking to fill key Management positions:

Summary: To manage, interact and oversee the day-to-day operations of the banquet and set-up areas.

Essential Duties and Responsibilities may include some or all of the following:

• Responsible for the daily operations of the Banquet and Set-Up department.
• Train and supervise the staff of the department utilizing an on-going training program.
• Achieve appropriate staffing within the department utilizing proper interviewing and hiring procedures.
• Act as liaison between Conference Services and Catering and the group contact to ensure that all specifications and expectations are met.
• Administer appropriate discipline procedures as necessary and within the established guidelines.
• Complete payroll sheets and process all time information to payroll for associates.
• Schedule staff consistent with the volume of business and guest needs and within budgetary guidelines.
• Ensure all conference and banquet space is set to the resort standards and according to client specifications.
• Ensure that themes and holiday concepts are properly presented according to resort standards for banquet functions and special events.
• Ensure that timeliness, service standards and quality standards are maintained at all banquet and coffee break functions.
• Ensure that all areas designated for the banquet and set-up use are continuously checked for cleanliness standards, temperature maintenance, lighting and overall appearance.
• Prepare and log all maintenance request orders for department
• Ensure staff is in proper uniforms, nametags, and grooming standards are met.
• Perform banquet bar consumption reports as necessary.
• Ensure necessary training in safety, chemical use accident prevention is completed.
• Ensure all equipment, materials, skirting, etc., are properly maintained and stored.

Additional Responsibilities:

• Ensure all necessary steps have been completed in regards to client billing. Obtain client approval/signature for all add-on services, food or beverages not stated on the BEOs prior to or upon completion of the function or event.
• Communicate status of events to the kitchen staff in a timely manner.
• Responsible for gratuity distribution and record keeping.
• Communicate with the Director of Food & Beverage on a regular basis concerning the progress and operations of the department.
• Document and relay all necessary paperwork to the Human Resources.
• Conduct monthly department meetings.
• Attend all department head meetings and other meetings as required.
• Track department usage as necessary.
• Complete labor forecasts.
• Distribute paychecks to associates within the department.
• Assist in inventory control and ordering of china, glassware, silverware, utensils and linen.
• Take quarterly inventory of linen, prop room, coffee break supplies, equipment, etc.
• Upsell food and beverage products when possible.
• Suggest methods, and/or changes in order to maximize guest service and resort profits.
• Staff and organize coat check position as necessary.
• Assist and supervise in any food or beverage outlet when necessary.
• Performs public relations work for the resort with guests.
• Possess complete knowledge of department positions and responsibilities.
• Submit annual department budget including revenues, expenses, staffing guides.
• Controls the flow of paperwork.
• Communicates and cooperates with the Conference Services and/or Catering department and the Kitchen
• Maintains departmental supplies and equipment in an organized manner on an ongoing basis.
• Supervises overall departmental activities.
• Performs banquet food inventory monthly.
• Performs the duties of Manager on Duty (MOD) as assigned.
• Performs other related duties as assigned by the Director of Food & Beverage.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Appearance and Grooming:

All staff members are required to follow the guidelines set forth by the employee handbook and/or dress code policy.

Education/Experience/Training:

High School diploma and a college degree and/or equivalent experience, with a minimum five to eight years previous banquet manager, assistant or captain position.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos, ability to write simple correspondence. Ability to speak to guests and associates of the organization effectively. Need to have an excellent command of the English language.

Math Ability:

Ability to calculate figures and amounts such as discounts, gratuities, proportions and percentages and ability to apply concepts of basic algebra.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists and the ability to address customers personalities in various business situations. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills:

Knowledge of POS systems, Microsoft Word and Excel

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