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Banquet Manager
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Newark, NJ Newark, New Jersey |
About this job
Job Overview: Hires, trains and directs the banquet staff in servicing all banquet activities in order to ensure a successful function and repeat business. Reports to: Food & Beverage Manager.
Essential job functions:
-Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
-Supervise the set-up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set up.
-Verbally communicate, during the course of the functions with the kitchen, service, beverage, convention services and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
-Supervise clean-up and proper break down of function room.
-Enter billing information into POS/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.
-Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
-Perform any other job duties as assigned.
Requirements:
Minimum Qualifications:
Must have the ability to communicate in English, can communicate well with guests
Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Positive, energetic personality, willingness to learn and commitment to support and advance the image and reputation of the hotel.
Knowledge of the local health and safety regulations.
At least 3 years banquet experience in a full service hotel establishment.
1-2 years in a managerial role, preferably in the hospitality industry.
Additional Qualifications:
3-5 years banquet experience in a full service hotel establishment.
3-5 years in managerial/leadership role
Strong interpersonal verbal communication skills
ServSafe Certification
High school diploma or equivalent
Physical Demands:
Ability to push and/or pull equipment weighing up to 100 lbs
Able to stand for long periods of time, reach above head level, bend, stoop, twist and lift
Ability to operate various food and beverage equipment present at a function.
These physical demands are representative of the physical requirements necessary for an associate to successfully preform the essential functions of the job. Reasonable accommodation can be made to enable people with disabilities to perform the described essential functions of the job.
Essential job functions:
-Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
-Supervise the set-up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set up.
-Verbally communicate, during the course of the functions with the kitchen, service, beverage, convention services and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
-Supervise clean-up and proper break down of function room.
-Enter billing information into POS/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.
-Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
-Perform any other job duties as assigned.
Requirements:
Minimum Qualifications:
Must have the ability to communicate in English, can communicate well with guests
Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Positive, energetic personality, willingness to learn and commitment to support and advance the image and reputation of the hotel.
Knowledge of the local health and safety regulations.
At least 3 years banquet experience in a full service hotel establishment.
1-2 years in a managerial role, preferably in the hospitality industry.
Additional Qualifications:
3-5 years banquet experience in a full service hotel establishment.
3-5 years in managerial/leadership role
Strong interpersonal verbal communication skills
ServSafe Certification
High school diploma or equivalent
Physical Demands:
Ability to push and/or pull equipment weighing up to 100 lbs
Able to stand for long periods of time, reach above head level, bend, stoop, twist and lift
Ability to operate various food and beverage equipment present at a function.
These physical demands are representative of the physical requirements necessary for an associate to successfully preform the essential functions of the job. Reasonable accommodation can be made to enable people with disabilities to perform the described essential functions of the job.