Banquet Manager

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. The Banquet Manager is expected to share ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Education & Experience:

• High school diploma or GED certification required and/or experience in a hotel or related field.
• 3 years previous supervisory experience required in hotels, country clubs or similar industry.
• Alcohol awareness certification and/or food service permit as required by local or state government agency, and as required by franchise.
• 5 years years experience in customer service roles in industry or retail.
• Valid state driver’s license from applicable state and MVR in good standing.

Physical Demands:

• Long hours sometimes required, including nights and weekends
• Medium Work-Exerting up to 75 pounds of force occasionally, and/or up to 50 pounds of force frequently
• or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for long hours at a time.

Required Competencies

• Must be able to convey information and ideas clearly, both oral and written.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic function.

Responsibilities may include any and all of the following:

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Regular attendance is required in compliance with DHM standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes proper dress and correct nametag when working.
• Comply at all times with DHM standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
• Supervise set up of banquet space to ensure timely and accurate room sets and ensure service staff is prepared and organized and delivers high standards of service.
• Ensure proper sequence of service for events.
• Provide guests with excellent food service and presentations.
• Review event orders with clients; respond quickly to last minute changes; answer questions to customers’ satisfaction; review guest check with client after function and obtain signatures.
• Schedule employees at proper staffing levels; watch labor costs daily to ensure efficiency in scheduling and productivity.
• Requisition supplies when needed and maintain adequate levels of inventory supplies to meet function needs.
• Maintain orderly back hallways and storage areas and ensure equipment is kept clean and stored in a secure manner.
• Aggressively recruit and staff department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
• Conduct training classes regarding safety, security, department procedures and service guidelines.
• Fulfill Manager on Duty shifts, as requested.
• Ensure hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour, food and liquor laws, Sanitation and Health laws.
• Respond to guest’s complaints and/or requests in a timely manner, and ensure satisfaction.
• Create and execute low-cost recognition programs occasionally and as needed.
• Ensure a good work relationship with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor informed of all problems or matters requiring his/her attention.
• Prepare and submit all reports in a timely manner.
• Produce and post banquet servers/coffee break’s schedule on weekly basis, in a timely manner.
• Assist in keeping on-call/contract labor hours to a minimum.
• Monitor quality of service in banquet operations.
• Conduct team member performance reviews in a timely manner and in accordance with DHM standards.
• Understand and be able to prepare payroll and tip distribution.
• Review menu/service with catering mangers and banquet chef.
• Maintain up to date details on banquet functions and communicate any and all changes to supervisors.
• Make personal contact with guests and assist them with any requests.
• Ensure accuracy of all banquet checks (in accordance to BEO) and adhere to proper signing procedures with guests.
• Communicate with houseman and/or supervisor to insure correct room set-ups for all functions.
• Direct BEO (Banquet Event Order) meetings.
• Ensure that all functions are posted correctly on any event boards used.
• Maintain constant contact with kitchen staff to ensure effective communication between food production and food service. Responsible for exact count after guests have been seated; advise kitchen and staff of any last minute timing changes and special requests.
• Train all staff in fire safety, proper lifting of trays, HAZCOMM, and alcohol awareness as required.
• Check-in servers, assign stations, and pre-post function side work duties.
• Final walk through of all banquet space before guest are allowed in to ensure quality and adherence to BEO and standards.
• Responsible for all servers on the floor and supervision of service received by the guests throughout each function assigned.
• Supervise cleaning and post function clean up and check out of staff, according to standards.
• Prepare daily summary and post all completed banquet checks by end of day.
• Total all banquet function checks for guest signing.
• Supervises the maintenance of upkeep of all banquet equipment.
• Supervise the handling, storage and safety of all catering service equipment.
• Balance any and all banks used at end of function.
• Working knowledge of all areas of catering, food, beverage, coffee breaks, convention set-up, scheduling and payroll.
• Responsible for maintaining labor costs within established goals. (already state above watch labor costs daily to ensure efficiency in scheduling and productivity.)
• Check “daily” event sheet versus BEOs for accuracy.
• Check schedule for following day for “pop-ups”. Ensure proper coverage.
• Conduct daily and others meetings effectively.
• Schedule staff consistent with volume of business and needs.
• Perform other duties as requested by management.
• Attend meetings/training as required by management