Banquet Manager

Job Overview: Hires, trains and directs the banquet staff in servicing all banquet activities in order to ensure a successful function and repeat business.
Responsibilities and Duties:
• Hire, schedule, and train all banquet staff to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for American, French, and buffet and parade types of service. Monitor staff performance. Define performance requirements and develop action plans for achievement of goals.
• Supervise the set-up function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conventions services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
• Supervise cleanup of function room and proper breakdown and storage of equipment.
• Enter billing information into micro system in order to generate a final guest check. Process payroll for each event, which includes calculating number of hours worked, and service charge distribution.
• Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
• Attends meetings.
• Orders supplies and linens for functions from Purchasing and Housekeeping departments.
• Separates, posts, and distributes event order sheets.
• Assist servers and captains with the execution of events according to the event order and quality standards.
• Performs other related duties as assigned.
Specific Job Knowledge and Skills:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
• Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of the appropriate table settings and service-ware.
Date Revised: June 8, 2020
• Knowledge of all applicable federal, state and local health and safety regulations.
• Comprehensive knowledge of the English language in order to read event orders and effectively communicate with guests and employees.
• Basic mathematical skills.
• Ability to grasp, lift, carry or transport up to 40 pounds.
• Ability to operate various food and beverage equipment present at a function.
• Ability to set realistic goals and standards.
Other Expectations:
• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
• Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.
• Complies with health and safety rules, regulations and procedures to maintain a safe environment.