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Banquet Manager
3 months ago
Directs and motivates the banquet team while personally assisting in providing high quality service. Provides clear and concise communication to everyone involved in the success of the event. Identifies training opportunities and develops strategies to accomplish goals.
Overseas planning, staffing, training, and execution that is aligned with the Auberge standards and results in an exceptional banquet and catering experience for clients.
Willingness to cover F&B outlets in periods where no events are scheduled and serve as one of the leaders of the F&B Division.
DUTIES AND RESPONSIBILITIES
Managing Banquet Operations
Projects supply needs for the department, (e.g., tables, and chairs, banquet tables, meeting sets, props).
Applies knowledge of all laws, as they relate to an event.
Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
Maintains established sanitation levels.
Manages departmental inventories and maintains equipment.
Schedules Event Services staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting relationships with groups to retain business and increase growth.
Participating in and Leading Banquet Teams
Sets goals and delegates tasks to improve departmental performance.
Conducts monthly department meetings with the Banquet team.
Applies and continually broadens knowledge of food and wine pairings and cuisine with emphasis on current event trends.
Acts as a liaison to the culinary team.
Leads shifts and actively participates in the servicing of events.
Executing Event Services Operations and Maintaining Inventories
Attends pre-event meetings as needed to understand group needs.
Establishes consistent standards for all event spaces.
Conducts event space inspections prior to each function to verify the room is set according to specifications.
Maintains cleanliness and sanitation standards in all event operation areas.
Acts as a liaison between Banquets, Sales and Events, and Culinary teams, as well as the group contact throughout the event.
Coordinates routine maintenance to verify a quality experience.
Resolves issues and/or suggest alternatives to previous arrangements if necessary.
Attends and participates in all pertinent inter-departmental meetings.
Leads shifts and actively participates in the servicing of events.
Verifies event spaces are set according to event documentation (Banquet Event Orders, resumes, etc.) and customer requirements.
Ensuring and Providing Exceptional Customer Service
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Encourages employees to provide excellent customer service.
Ensures employees understand expectations and parameters.
Strives to improve service performance.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Reviews comments and guest satisfaction results with employees.
