Manager, Banquets

Description

Essential Functions:

• Key Responsibilities:

  Event Planning and Execution:

  • Oversee all aspects of banquet events, including setup, service, and breakdown.
  • Coordinate with clients, sales teams, and culinary staff to confirm event details and ensure accurate execution.
  • Develop event layouts, timelines, and staffing requirements.
  • Conduct pre-event meetings with staff to review event details, assignments, and expectations.

  Team Leadership:

  • Recruit, train, and manage the banquet team, ensuring staff understand their roles and responsibilities.
  • Create schedules and manage labor costs in alignment with budget guidelines.
  • Foster a positive team environment and lead by example to deliver exceptional guest service.
  • Conduct performance evaluations and provide feedback for continuous improvement.

  Operational Efficiency:

  • Monitor and maintain banquet inventory, including linens, China, glassware, and equipment.
  • Ensure compliance with health and safety regulations and company policies.
  • Address and resolve guest concerns promptly and professionally.
  • Regularly inspect banquet areas for cleanliness, set up accuracy, and adherence to brand standards.

  Budget and Financial Management:

  • Manage banquet department expenses to meet financial goals.
  • Analyze and report on event profitability, guest feedback, and operational improvements.
  • Identify opportunities to upsell and promote additional services or products to maximize revenue.

  Collaboration and Communication:

  • Serve as the primary point of contact between clients and banquet staff during events.
  • Work closely with sales and catering teams to identify client needs and deliver tailored solutions.
  • Liaise with the culinary team to ensure timely delivery of food and beverage items.

  Qualifications:

  Education and Experience:

  • Bachelor’s degree in hospitality management, Business Administration, or related field (preferred).
  • Minimum of 3-5 years of experience in banquet or event management, with at least 1 year in a leadership role.

  Skills and Abilities:

  • Strong leadership and organizational skills with the ability to multitask and prioritize.
  • Exceptional communication and interpersonal skills.
  • Knowledge of banquet operations, food and beverage service, and event logistics.
  • Proficiency in Microsoft Office Suite and banquet management software.
  • Ability to work flexible hours, including nights, weekends, and holidays.

  Physical Requirements:

  • Ability to stand, walk, and move frequently throughout the banquet areas.
  • Must be able to lift to 50 pounds occasionally.

  Core Competencies:

  • Guest Focus: Dedicated to meeting the expectations and needs of guests.
  • Team Leadership: Inspires and motivates others to perform their best.
  • Problem Solving: Identifies and resolves problems efficiently.
  • Attention to Detail: Ensures all aspects of events are executed flawlessly. And follow the SOP (Standard operation Procedure)

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)