Banquet Manager

About the location:

Basic Function:

• Plan, organize, control and direct the work of employees in the Banquet Department while ensuring guest satisfaction.

Role and Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel s Banquet Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. (20%)
• The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. (15%)
• Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience. (15%)
• The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef, and Director of Catering to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%)
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. (10%)
• Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed. (10%)
• Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%)
• Work harmoniously and professionally with co-workers and supervisors. (10%)

NON-ESSENTIAL FUNCTIONS :

• Assist with the physical set-up of banquet functions.
• Assist with the service of food and beverages to guests.
• Assist with the cleaning of operational areas.

Skills and Abilities:

• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires reading, writing and oral proficiency in the English language.

Education: College degree preferably specializing in hotel/restaurant management or equivalent experience is required.

Experience: Three to five years previous experience in an assistant manager position in Banquets or other Food & Beverage outlets.