Banquet Manager

D'Amico Catering is hiring for an Hourly Banquet Manager. For this position you would be working between the Metropolitan Ballroom, Walker Art Center, and The Beach Club.

The Hourly Banquet Manager is responsible for supporting the hiring, training, scheduling, and directing banquet staff to execute D’Amico Standards effectively. This role plays a key part in developing client-focused catering operations by planning, ordering, and making decisions that enhance the guest experience. Additionally, this position contributes to the financial success of the business by supporting sales initiatives and controlling expenses.

DUTIES AND RESPONSIBILITIES:

• Help to ensure operational financial performance meets budgetary targets through effective planning, purchasing, and operational efficiencies.
• Prepare or review necessary reports, including captains’ reports, timekeeping records, bar reports, and budgets.
• Uphold the highest standards of professionalism and ethics.
• Provide exceptional guest service by serving as a liaison, verifying event details, and delivering high-quality services efficiently.
• Serve as an ambassador of hospitality for guests, vendors, and staff.
• Foster and maintain effective working relationships with various departments, including kitchen, sales, facilities, and accounting.
• Demonstrate comprehensive knowledge of food products and services to help oversee all positions in banquet operations, including hiring, training, supervision, direction, and evaluation of service staff.
• Oversee the setup of tables, chairs, music, production, rentals, and other event specifications to meet D’Amico standards and fulfill guest requirements.
• Assist in the preparation or review of necessary reports, including captains’ reports, timekeeping records, bar reports, and budgets.
• Assist with managing human resources and promoting teamwork among staff members.
• Utilize effective planning skills to schedule and assign staff for event execution.
• Adhere to, enforce, and train staff on Company policies and procedures.
• Maintain a safe and secure facility for guests and employees.
• Ensure ongoing maintenance, repair, and cleanliness of space, equipment, inventory, and supplies.
• Demonstrate attention to detail in reporting and project completion.
• Ensure the confidentiality of business and personnel matters.
• Complete ServeSafe certification and register as a Certified Food Protection Manager.
• Perform other duties as assigned.

PHYSICAL REQUIREMENTS:

• Must be able to speak clearly and listen attentively to all staff and guests, most of whom speak English.
• Must be able to read and write to facilitate the communication process.
• Must have manual hand and finger dexterity for working on service floor, in the Back-of House (BOH), and on a computer.
• Must have math aptitude and the ability to analyze data in order to handle financial reporting and cash handling duties.
• Must be able to stand and exert fast-paced mobility for periods up to twelve hours in length.
• Must be able to bend, lift, and carry items weighing up to 50 pounds on a regular and continuing basis.
• Must have the ability to consistently arrive at work for all scheduled shifts as assigned.
• Must have flexibility to work evenings, weekends, and holidays as required.
• Must demonstrate computer literacy, including proficiency in managing email communications and using software such as Excel for data management and analysis.