Manager - Banquets

Position Summary:

Responsible for F&B front of house group business. Directly supervise front of the house staff. Train and supervise subordinates. Maintain comfort and ambiance of function space and follow all posted cleaning schedules.

Position Duties/Responsibilities:

• Review banquet event orders and schedule to assure proper staffing levels
• Review banquet event orders to make sure all products needed will arrive in a timely manner for groups planned events
• Review daily functions and order linen for banquet staff to properly linen and skirt each function space
• Attend all banquet event order or pre/post-con meetings as requested by conference services staff
• Communicate with group services and banquet chef daily to review any late changes
• Inspect outlet for cleanliness and ensure room is set correctly as banquet event order dictates
• Record any staff absenteeism or tardiness
• Monitor associate dress codes and appearance
• Appraise the lighting, temperature, and music selection/volume and adjust to established levels
• Assign opening side work and ensure proper completion
• Prepare seating chart and monitor servers
• Observe employee performance to assure adherence to established service standards. Support and coach employees as necessary to provide the best possible guest experience
• Ensure that all standard operating procedures for revenue and cost control are consistently utilized
• Assure all legal requirements are adhered to including wage and hour issues, laws governing alcoholic beverages and health department issues
• Enforce policies and procedures
• Maintain high visibility during groups functions
• Address group contacts complaints, concerns or needs while keeping floor supervisor informed
• Maintain appearance, cleanliness and organization of responsible outlet by following posted cleaning schedules
• Adjust staffing levels as group levels dictate
• Assign closing side work and ensure proper completion
• Complete banquet billing, service charge sheets and critiques while checking for accuracy and completeness
• Audit associate schedules to avoid overtime and scheduling conflicts
• Help plan and revise banquet menus
• Assure compliance with all hiring guidelines including weekly production of Minor Logs
• All other duties as assigned

Professional Experience:

One to two years related experience and/or training.

Education:

High school diploma or general equivalency from accredited school; or equivalent combination of education and experience that will fulfill these requirements.

Required Skills:

• Must be 18 years of age or older
• Must have a valid driver's license
• TAM, Servsafe, and/or TiPS certification is preferred
• Basic Math skills
• Good food and service knowledge
• Pleasant personality
• Listening / Written and verbal communication
• Customer focus /Customer service and people skills
• Basic safety
• Action oriented
• Organization
• Punctual Attendance
• Maintain client relationships

Working Conditions/Environment:

The physical demands and work environment described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is sometimes subject to very hot and very cold temperatures (in kitchen and freezers).
• This job is performed in and around hot ovens. Surfaces with chemicals and food ingredients used on a constant basis.
• Regularly required to use hands and fingers to handle or feel.
• Frequently is required to reach with hands and arms and talk or hear.
• Occasionally required to stand, walk, stoop, kneel, crouch, or crawl.
• Frequently lift and/or move up to 25 pounds or more.