Banquet Manager

2 weeks ago

Manchester, New Hampshire, United States The Equinox, a Luxury Collection Golf Resort & Spa Full time
Overview
We are looking for a highly motivated and analytical individual to join our team as Banquet Manager.

Banquet Manager is responsible for:


hiring, training and directing the banquet staff in servicing all the banquet activities; ensuring a successful function and repeat business.

This is a management position. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

  • Manage setup, service, and breakdown of all banquet functions as specified by catering contracts and established departmental standards
  • Create, monitor, and update scheduling of Banquet associates based upon business needs.
  • Recruit and train Banquet associates
  • Establish specific goals and standards of task and performance management practices to fully maximize productivity of Banquet associates
  • Serve as liaison between FOH Banquet associates and BOH leadership
  • Foster and maintain relationships with distributors and purveyors
  • Provide continual support and guidance to the Banquet team
  • Ensure the completion and return of beverage requisitions at conclusion of event
  • Oversee the completion of the equipment checklist prior to the day of the event
  • Perform all administrative duties necessary for the operation of Banquet functions
  • Coach, counsel, and discipline Banquet associates
  • Create and deliver feedback and performance reviews of Banquet associates
  • Ensure the maintenance of proper care and cleanliness of serving equipment
  • Oversee pre-meeting, assigning stations and duties to servers
  • Ensure servers take appropriate breaks during events
  • Adhere to and reinforce all appearance and service standards and procedures
  • Be proficient in MICROS, Excel, Word, and Silverware
  • Read and interpret Sales/marketing and Conference/catering contracts for set-up, service, and billing
  • Work closely with Director of Food & Beverage, Sales/Marketing and Conference/Catering and Team members in meeting and/or exceeding monthly budgetary goals as it relates to expenses and cost percentages to include labor
  • Accurately complete applicable payroll processes on a daily, weekly, and bi-weekly basis. This includes calculating and submitting gratuities, tips, and service charges to Director of Finance
  • Direct and manage the set-up of all equipment, supplies, and/or furniture required for each function
  • Know and follow county and state ordinances. E.g., Noise, light, etc
  • Possess basic knowledge for operation of all rental A.V. equipment of the Hotel
  • Manage and maintain banquet Inventory log of all linen skirting needs for banquet functions. Monitors all items and keeps them at appropriate PAR levels; (linen, uniforms, a.v. equipment, chairs, buffet pieces, décor, etc.)
  • Create and manage post-meeting recaps with Banquet team and applicable departments
  • Periodically review and update the banquet training manual as needed
  • Complete and adjust billing for groups
  • Execute recurring inventories in conjunction with other F&B Managers
  • Monitor cleanliness of décor, banquet rooms, and storage areas
  • Attend and participate in regularly scheduled meetings:Banquet, BEO Meeting, Resume Meeting, and Food & Beverage Meeting
  • Plan and lead Banquet Department Meetings
  • Attend and participate in daily Standup Meeting, weekly Leadership Meeting, and weekly meeting with Catering OfficeResponsibilitiesWhat are we looking for?
  • Three years or more of related supervisory experience and/or training; or equivalent combination of education and experience
  • Excellent people skills

Excellent communications skills:
verbal and nonverbal

  • Excellent organization and attention to detail skills
  • Wine, beer, and liquor knowledge
  • Expansive food knowledge
  • Ability to manage, direct, schedule, supervise, and discipline associates
  • Ability to prioritize
  • Ability to work in a fast-paced environment and work under pressure
  • Ability to follow written and verbal instructions.
  • Ability to work independently, autonomously and without supervision
  • Ability to multi-task and delegate
  • Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
  • Ability to frequently walk or stand for long periods of time
  • Serve safe and/or Alcohol training per Division of Liquor Control

PI

Source:
Hospitality Online

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