Banquet Manager - Casino jobs in Memphis, TN

Job Position: Banquet Manager

Supervisor: Director of Food & Beverage / Director of Catering Sales

Status: Full Time Salary

Supervises: Catering Operations FLSA Status: Exempt

Last Update: August 18, 2015

SUMMARY

Plans and administers banquet and catering policies and programs to foster and promote club patronage by performing the following duties personally or through subordinate supervisors.

Responsible for overseeing the operations of on-premise catering events including; event set up configuration and audio visual requirements, coordinating with event planners and food/beverage managers, and directing banquet supervisors/captains and the audio visual supervisor. Responsible for managing the daily operations of all off premise catering events and staff. Responsible for The U Club operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Consults newspapers, trade journals, and other publications to learn about contemplated conventions and social functions.
• Directs workers engaged in preparing promotional correspondence with travel bureaus, business and social groups.
• Confers with department heads to discuss and formulate plans for soliciting business.
• Contacts executives of organizations to explain services and facilities offered by hotel and to solicit their business.
• Supervises and trains service representatives.

SUPERVISORY RESPONSIBILITIES

Directly supervises 1 TO 50 employees in the Catering Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud.

Key duties/responsibilities:

• Work directly with clients to guarantee that events are successful; responsible for making sure that customers are satisfied with the quality of food and service they receive. Manage all details of event from planning, to set-up and break-down, to event day details. Manage client relationships, including obtaining and resolving feedback after each event.
• Vigorously involved in the training, improving, and motivating of existing catering staff. Accomplish human resource objectives with assistance of The Director of F&B by recruiting, selecting, orienting, training, assigning, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Assisting with scheduling of staff, optimizing staffing levels to insure compliance with budgeted/industry standard labor costs while securing high customer satisfaction.
• Assist with Food Manager ordering and pricing of beer, wine and liquor for catering and the The U Club. Supervises monthly inventory of all alcohol.
• Works with team to prepare an annual budget; meets financial objectives by forecasting requirements and analyzing variances; initiating corrective actions.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations, most importantly insuring compliance with Harford County Liquor Rules & Regulations.
• Responsible for day-to-day operations of the The U Club, including staffing, and supervising The U Club.
• Build and maintain effective relationships with vendors and internal customers.
• Considerable knowledge of: a variety of office, technical, and maintenance supplies and materials; how to identify the best sources; and appropriate prices for the procurement of such goods.
• Knowledge of the application of bookkeeping principles and methods of the keeping of procurement records.

Knowledge, Skills, and Abilities

• Excellent customer service skills.
• Strong leadership skills and comfortable managing others; good communicator; ability to motivate, guide, coach and direct staff through effective communication and team building skills in order to achieve financial goals.
• Enjoy a fast-paced environment; think well on their feet.
• Experience in a fine dining and/or club setting.
• Able to work in a team setting with a team of diverse staff and co-workers.
• Imaginative, creative, resourceful, and highly self-motivated.
• Exceptional written/verbal communication skills.
• The ability to work accurately with figures and manage a budget.
• Knowledge of basic computer operations.
• Working knowledge of Shelby County, State of TN and Federal Liquor Rules & Regulations.
• Extensive knowledge of local, state and federal health and sanitation laws.
• ServSafe and Alcohol Awareness Certification preferred.

Duties & Responsibilities

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining team members; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Responsible for bi-yearly team member evaluations.
• Adheres to Club standards and service levels to increase top line sales and minimize cost, including food, beverage, labor, utility, and supply cost.
• Responsible for conducting all inventories and P&L reconciliation.
• Controls costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission and local permitting laws.
• Maximizes bar profitability by ensuring liquor, beer and wine controls and by monitoring accuracy of charges.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing food safety and sanitation standards and procedures; complying with legal regulations; ensuring that proper security procedures are in place to protect team members, guests, and company assets.
• Complete accident reports promptly in the event that a guest or team member is injured.
• Maintains ambiance by controlling lighting, temperature, music, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Ensures Legendary guest service in all areas. Respond to all guest complaints, taking any and all appropriate actions to turn dissatisfied guests into lifetime guests. Resolve issues to eliminate repeat problems through training and follow up.
• Updates job knowledge by participating in educational opportunities; reading professional industry publications; maintaining personal networks; participating in professional organizations.
• Provides strong presence in local community through local marketing events.

Skills/Requirements:

• Proficient computer skills (MS Word and Excel).
• Ability to work 50 to 60 hours a week, available all seven days of the week.
• Ability to work in a fast-paced environment.
• High personal integrity, professionalism and maturity.
• Keen attention to detail.
• Solid relationship management and performance management skills.
• Ability to motivate and direct team members and work effectively with management team.
• Good communication and follow up skills.
• Ability to absorb and retain information quickly.
• Exceptional interpersonal skills, with a focus on listening and questioning skills.
• Strong writing and documentation skills.
• Proven problem-solving abilities.
• Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a high-performance, fast-paced environment.
• Exceptional guest service skills.
• Experienced working in a team-oriented, collaborative environment.
• Ability to stand and walk around a restaurant to supervise operations for the duration of a 10 hour shift.
• Ability to lift 50 pounds.
• Ability to bend, stoop, and raise arms above head on occasion.
• Ability to speak, read and write English.

ADA Requirements:

• Must be able to acquire and fully understand data from verbal and written (hard copy as well as electronic versions) sources
• Must be able to effectively communicate with internal customers, vendors, personnel by use of personal meetings, telephone, and/or electronic/computer systems.
• Must be able to perform duties on a scheduled and routine basis.

Accommodations & Signature: