Banquet Manager

Description

The Banquet Manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup while focusing on detail and quality presentation and customer satisfaction.

Performance Standards

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests meets or exceeds customer expectations. Ensure that consistency of service and standards are met.
• FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Assist in preparation of annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to Executive Chef/F&B Director. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. Follow controls for food purchasing, receiving, storage, preparation, etc. Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause food costs to rise.
• PEOPLE: Manage people according to Davidson’s values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand
• Performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels.
• QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc.
• MANAGING THE BUSINESS:  Identify major revenue and expense opportunities and possible problems. Assist with the identification and selection of vendors that provide quality service and competitive prices, and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep kitchen repair costs down by maintaining equipment. Work with local vendors to keep costs down.
• Review and submit department’s bi-weekly payroll in a timely manner
• Complete any tasks your supervisor/manager instructs you to complete.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Communicate to Engineering any physical maintenance problems.
• Achievement of budgeted food sales, beverage sales and labour costs.
• Achieve maximum profitability and over-all success by controlling costs and quality of service.
• Participation and input towards F & B Marketing activities.
• Control of Banquet china, cutlery, glassware, linen and equipment.
• Completion of function delivery sheets in an accurate and timely fashion.
• Help in preparation of forecast and actual budget function sheets.

Competencies

1. Constantly: Assist in obtaining financial goals
2. Constantly: Final product must be of high quality
3. Constantly Plate presentation, safety, sanitation and cost control.
4. Constantly. Professionally deal with difficult situations/people.
5. Constantly. Varied tasks under varied conditions.
6. Constantly. Must change pace as business demands.
7. Constantly. Meet multiple priorities of business demands.
8. Constantly. Complete all assigned paperwork accurately and timely.
9. Constantly. Order supplies and keep running record of inventory
10. Constantly. Keep in contact with banquet department to ensure quality and consistency.
11. Occasionally. Assist in conducting performance appraisals.
12. Frequently. Maintain and monitor overtime, labor and inventory costs.
13. Frequently. Perform in the capacity of any position supervised.
14. Constantly. Complete any tasks your supervisor/manager instructs you to complete.

Supervisory Responsibility

Banquets Department

Work Site

Banquet Office, Meeting spaces, ballrooms

Physical Demands

• STANDING/WALKING: Constantly.
• CROUCHING (BEND AT KNEES): Frequently.
• KNEELING/CRAWLING: Often..
• STOOPING (BEND AT WAIST): Frequently.
• TWISTING (KNEES/WAIST/NECK): Often.
• BALANCING: Frequently.
• LEG/FOOT USE: Constantly
• REACHING (OVERHEAD/EXTENSION): Constantly.
• HANDLING/GRASPING: Constantly.

Position Type/Expected Hours of Work

Full-time position. Flex schedules and Holidays as needed

Requirements

Required Education and Experience

College degree or certification in culinary field/hospitality field preferred.

• Experience as Banquet Supervisor.
• Read, write and speak English.
• Must have experience with conflict resolution
• Ability to understand financial goals and accomplish them.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• No employee will pose a direct threat to the safety/health of self or others.

Work Authorization/Security Clearance (if applicable)

Must be authorized to work in the United States of America.