Banquet Manager

The Garland Hotel Job Description

Position - Banquet Manager

Department - Banquets

Division - Food &Beverage

Reports to- Food and Beverage Director

Position Purpose: To provide leadership and oversight to the Banquet department. Trains, directs and supervises the banquet service and set up staff in all functions of the department to ensure a successful event and create repeat business to increase profitability and efficiency to the department.

Essential Functions:

· Provide leadership to the service staff

· Supervise and train all banquet associates to include proper service protocol and service standards. This includes techniques in American, French, buffet and wine service.

· Monitor staff performance and coach and counsel.

· Interact with guests, greet and connect with group contact and review BEO with contact person.

· Assist in the hiring and training, scheduling process of all associates.

· Take charge of department in absence of Director.

· Revise, generate and direct standard operational standard manuals

· Support and maintain performance requirements and action plans to achieve goals.

· Do work orders for repairs of equipment and in room maintenance.

· Supervise and visually inspect the set up of function and meeting rooms to specification and diagrams, this includes tables, china, silver, linen and glassware.

· Supervise the breakdown and closing of the function room in regards to equipment, proper handling of all china, silver, linen, glass and storage

· Inspect equipment for cleanliness, repair needs, proper inventory.

· Communicate verbally and in writing with culinary, stewarding to ensure all functions are properly set, timing is correct and supplies are where they are needed.

· Conduct monthly meetings and training with the team

· Work with outside vendors to ensure appropriate staffing

· Understand and utilize Delphi for creating banquet checks

· Attend BEO meetings as required.

· Display a professional demeanor at all times with guests, associates, peers and work together with other department to achieve guest satisfaction.

· Ensure all federal, local safety standards and Health regulations are adhered to.

· Enter billing information into micros system to generate guest check

· Process payroll, hours worked as well as other information as needed.

· Monitor staffing schedules and productivity, adjust reassign as necessary to provide the best guest experience.

· Identify and stay current on market trends within the industry

· Utilize customer satisfaction surveys to develop and implement action plans to address areas of need

· Assist in periodic Forecasting of payroll and expenses.

Position Requirements:

Education & Experience: High school graduate and or Bachelors Degree in Hospitality preferred; 3+ years in a Food & Beverage or Banquet management or Banquet supervisory role in a full service hotel including large banquet facility

Knowledge, Skills & Abilities:

Ability to read, understand, and analyze financial statements and have the ability to speak to the results of those financials; strong communications skills both written and verbal; natural leadership qualities with the ability to motivate a team and provide mentoring & development opportunities to high potential talent; ability to develop and maintain positive rapport with people at all levels of the organization and with guests; strong attention to detail and timeliness. Versatility to manage a diverse range of managerial responsibilities and a diverse work force.

Prior experience in high volume property.

Knowledge of food & beverage service styles, preparation and presentation.

Reporting Relationship

This position report to the Director of Food and Beverage

Exemption Status

Exempt

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.