Banquet Manager

JOB SUMMARY

To supervise the banquet set up staff in the setup, break down, and service of all meeting rooms in accordance with hotel’s high standards of quality.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

•            Supervise the Banquet employees; schedule, train, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate.

•            Supervise and set-up the food and beverage preparation and service to ensure compliance with Banquet Event Orders, and Catering procedures and to ensure an optimal level of service, quality, and hospitality. 

•            Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.

•            Monitor and control the maintenance/sanitation of the Banquet areas and equipment to protect the assets and ensure quality service.  Provides weekly linen inventory needs to the housekeeping department.  

•            Adheres to all company policies and procedures.

•            Follows safety and security procedures and rules.

•            Knows department fire prevention and emergency procedures.

•            Utilizes protective equipment.

•            Reports unsafe conditions to supervisor.

•            Reports accidents, injuries, near-misses, property damage or loss to supervisor.

•            Provides for a safe work environment by following all safety and security procedures and rules.

•            All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook).

•            Perform any related duties as requested by supervisor/manager.

•            Assists other Banquet Personnel when need.

KNOWLEDGE, SKILLS & ABILITIES

•            Minimum of high school education or equivalent.

•            One full year of employment in a banquet or supervisory position is required.

•            Requires a working knowledge of hotels banquet/catering food and beverage services.

•            Communication skills required to provide information and associated services to hotel management and guests.

•            Hold a current Food Handler Card.

•            Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

•            Knowledge of the appropriate table settings and service ware. Knowledge of various types of equipment and set up styles used in the meeting rooms.  For example:  different table types (round, schoolroom, etc.,).

•            Ability to understand verbal English sufficient to understand verbal job requests from supervisor and guests.

PHYSICAL DEMANDS

•            Ability to lift and move multiple tables and chairs and podiums weighing up to 80 lbs. through a crowded room.  This position requires considerable physical activity on a continuous basis throughout the shift for room set up and break downs.

•            Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.

•            Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.