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Banquet Manager
4 months ago
- Insurance enrollment available from DAY 1
- Paid time off available from DAY 1
- Holiday pay available from DAY 1
- 401(k) enrollment after 30 days
- Hotel and travel discounts at worldwide destinations
- Professional development and promotion opportunities
The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates, and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
What you’ll be doing…Manage banquet service operations to achieve customer satisfaction, quality service, and compliance with policy and procedure while meeting/exceeding financial goals.
Responsible for long and short-term planning and day-to-day operations of the banquet department
Recommend policy and procedural changes.
Implement and monitor the departmental budget and manages expenses within the given budget constraints.
Analyze BEO's, communicate effectively with customers, managers and associates to ensure that all room set-ups, equipment, supplies, staffing, and menus meet/exceed customer's expectations.
Review all schedules, equipment, supplies, and organize workflow to ensure a quality event to customers on a daily basis.
Monitor and control banquet budget and coordinate with even budgets to maximize revenue and minimize expenses while providing quality quest service.
Implement company programs and resolve daily, operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations and to ensure optimal level of service, quality and hospitality.
Supervise banquet staff to retain and motivate associates; train, develop, empower, coach and counsel, provide performance reviews, resolve problems, provide open communication vehicles, recommend discipline, as appropriate.
Participate in all special projects, task forces, and committees as requested.
Other duties as assigned
Lift, push, pull, and carry tables, chairs, boxes (50 lb. maximum) occasionally.
Service clients on a moment’s notice, variable distances, 100%.
Continuously standing: function observation, client site inspections
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Strong administrative skills, to include business writing, mathematics for basic accounting and knowledge of Microsoft Office programs.
Some college and/or advanced training in food operations.
Prior hotel and supervisory experience preferred. Culinary Arts training, a plus.
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.
Source: Hospitality Online
