What are the responsibilities and job description for the Banquet Manager position at Hotel Lincoln?
Description
ESSENTIAL FUNCTIONS
- Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
- Ensure that labor costs are aligned with the forecast.
- Keep work areas clean and organized.
- Know food preparation and service.
- Promote employee empowerment.
- Report all unsafe conditions immediately.
- Select, train, supervise, develop, discipline and counsel employees according to Company’s policies and procedures.
- Utilize knowledge of physical capabilities of banquet space.
- Complete all necessary paperwork, meeting all due dates.
- Know basic bar terminology and wine service.
- Order supplies for banquet department.
- Oversee and assist in collection of payments for banquet functions.
- Perform in the capacity of any position supervised.
- Responsible for monthly inventory of all banquet equipment.
- Set up banquet rooms for functions (chairs, tables, linens, etc.).
- Solve unusual customer requests creatively.
- Attend required meetings.
- Conduct performance appraisals.
- Complete other duties as assigned by supervisor to include cross training.
Qualifications
Hotel Restaurant Experience
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
Source: Hospitality Online
