Banquets Manager

Banquets Manager

Your Responsibilities

Managing Banquet Operations:

• Project supply needs for the department, including china, glass, silver, buffet presentations, and props.
• Apply knowledge of all relevant laws as they pertain to event execution (e.g., liquor licensing, health and safety).
• Understand the significant impact of Banquet operations on the overall success of an event and manage activities to maximize customer satisfaction.
• Adhere to and reinforce all established standards, policies, and procedures.
• Maintain high sanitation levels across all banquet areas.
• Manage departmental inventories and ensure equipment is well-maintained.
• Utilize banquet beverage records to effectively control liquor costs and manage the banquet beverage perpetual inventory.
• Strategically schedule banquet service staff based on forecasts and service standards, while maximizing profits.
• Assist the team in developing lasting relationships with groups to retain business and foster growth.

Participating in and Leading Banquet Teams:

• Set clear goals and delegate tasks effectively to improve overall departmental performance.
• Conduct monthly department meetings with the entire Banquet team to foster alignment and communication.
• Continually broaden your knowledge of food and wine pairings and cutting-edge cuisine, with a strong emphasis on current event trends.
• Act as a crucial liaison between the banquet service team and the kitchen staff.
• Lead shifts and actively participate in the servicing of events, setting a direct example for the team.

Ensuring and Providing Exceptional Customer Service:

• Set a positive example for guest relations, inspiring the team to deliver outstanding service.
• Interact directly with guests to obtain valuable feedback on product quality and service levels.
• Respond to and effectively handle guest problems and complaints to ensure swift resolution and satisfaction.
• Empower employees to provide excellent customer service within established guidelines.
• Ensure employees clearly understand expectations and parameters for service delivery.
• Strive continuously to improve service performance through proactive measures.
• Emphasize guest satisfaction during all departmental meetings, focusing on a culture of continuous improvement.
• Review comment cards and guest satisfaction results with employees, facilitating learning and corrective actions.

Conducting Human Resources Activities:

• Communicate and execute departmental and property emergency procedures, ensuring all staff are thoroughly trained in safety protocols.
• Observe service behaviors of employees and provide constructive feedback to individuals.
• Monitor progress and lead discussions with staff each period to review performance and set goals.
• Participate in the development and implementation of corrective action plans for performance improvement.
• Review quarterly Meeting Planner Survey results and participate in developing and implementing corrective actions to address service challenges, always focusing on continuous improvement of guest satisfaction.
• Attend and participate in all pertinent meetings related to banquets and overall hotel operations.

Candidate Profile

Education and Experience:

• High school diploma or GED equivalent with

  2 years of experience

  in event management, food and beverage, or a related professional area.