SR. MANAGER - BANQUET

Overview

The Banquet Services Manager coordinates the daily operation of meeting and banquet functions, including in-house food and beverage services, audio/visual vendors, linen services, and entertainment needs according to customer contracts. The position will clearly define and train Supervisors and Line Level service staff to deliver detailed, world class service to our convention and social customers. The banquet leader will represent the catering department for all off site events and coordinate the details of property events on the lawn venue. The Banquet Service Manager will act as a Relief Manager for the Food Hall and Steakhouse operations if/when banquet volume are at minimum levels and oversee the Plum Lounge food service operations.

Responsibilities

Essential Functions:

• Serves as a dynamic and energetic leader, while fostering teamwork, employee morale, motivation, and open communication.
• Work closely with the Sales Department and Banquet Chef on execution of banquet events.
• Creates a relationship with group representatives and works to up sell food and beverage and A/V services.
• Interface directly with housemen to ensure proper set up configurations and breakdown schedules as per customer needs and timelines.
• Work with Finance and IT teams to ensure that all revenue is captured and reported in an accurate and relevant manner.
• Execute and audit equipment beverage inventory and cost control systems and procedures for the banquet department.
• Analyze and evaluate banquet department profit and loss statements and makes recommendations as to alternate courses of action to maximize profitability.
• Work with Banquet Services Supervisor in determining the set-up personnel and banquet staff needed for each event and coordinate the scheduling and timing of all events.
• Ensure that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.
• Coordinate with engineering to install a preventative maintenance program for all public areas.
• Coordinate with EVS to insure productive cleaning schedules for all public rest rooms and public areas.
• Monitor bartenders and other employees handling cash to ensure proper cash handling in accordance with ICP procedures.
• Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
• Maintains good working relationships with members of other departments and serves as a liaison between departments.

Qualifications

• Provides guidance and training to banquet staff regarding all procedures and food and beverage service as outlined in Banquet/Catering job standards.
• Conducts daily Catering meetings to review details of scheduled functions.

Additional Details

• Knowledge of all phases of food and beverage administration, cost control, and familiarity of all food and beverage products and services is required
• Knowledge of basic food preparation and presentation
• Knowledgeable of all styles of banquet service, i.e. American, French, Russian etc.
• Knowledgeable in wine and beverage service and experience with bar service.
• Well versed in current food and beverage trends and able to create elevated service standards.
• Must be able to work flexible schedule based on business demands.
• Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills are required
• Must present a neat and professional appearance and display a team player attitude.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must be physically mobile with reasonable accommodations.
• Must be able to lift and carry upwards of 50 pounds.
• Must be able to bend, reach, knee, twist and grip items while working at assigned desk area.
• Manual dexterity and coordination to operate office equipment, including a 10-key adding machine, personal computers, fax machine and photo copier
• Must be able to respond to visual and aural cues
• Must be able to read, write, speak, and understand English
• Must be able to operate in mentally and physically stressful situations

Must be able to work flexible schedule including weekends and evenings

• BS/BA from an accredited educational institution or equivalent experience in food and beverage operations required.
• Six years in the field of food and beverage, including three years banquet management or related restaurant managerial experience in a multi-unit operation is required.
• Fine dining / steakhouse experience preferred.