Banquet Manager

Full-Time

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations.
• Ensures compliance with and completion of all daily operational procedures by the Banquet Department.
• Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Develops accurate and aggressive short- and long-range financial objectives for the Banquet Department consistent with property objectives.
• Responsible for responding and handling all guest related issues pertaining to the department.
• Ensures positive communication with the General Manager, Sales and Catering Managers, Food and Beverage Directors,  Chefs and clients.
• Manages all aspects of all banquet employee performance to ensure productivity and a quality work environment.
• Maintains and is responsible for Banquet Department’s annual budget.
• Other duties as assigned.

Responsibilities

• Minimum of two years of supervisory experience in banquet operations.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. 
• High school graduate or equivalent, some college preferred.
• ServSafe and/or food safety training.
• Alcohol awareness training (such as TIPS)
• Familiarity with sales and marketing tools for banquets and BEO’s.
• Ability to write routine reports and correspondence.
• Ability to accurately compute mathematical calculations and use required measurement tools.
• Ability to prepare budgets and ensure cost controls.
• Bilingual English/Spanish a plus.
• Knowledge of local activities and attractions appropriate for clientele.