Banquets Manager

Food & Beverage Banquet ManagerThe lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work?With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, subsidized housing, competitive pay, and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team. What are you waiting for?Assists in leading the property food & beverage banquet operation. Assists the Banquets Director in developing and implementing departmental strategies aligned with the resort initiatives. This position in the food & beverage banquet operation meets and exceeds the resort target customer needs and expectations; it also ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the customers, property employees and provides a return on investment to the resort. Oversees all banquet activities at the Resort to include staffing, training, scheduling, ensuring high quality service, posting banquet checks and resolving guest problems Supervises room set-up, service and clean-up of all banquet functions.Developing and Executing Food & Beverage Strategy and GoalsWork with Direct Reports to develop and implement improvement processes for the department.Develop a Banquet Strategy that is aligned with the resort strategy and leads its execution.Ensure integration of departmental goals in game plans.Utilize budgets to understand financial objectives.Support culinary cost management strategies while maintaining exceptional service.Leading Banquets TeamSet expectations and hold banqueting captains and line staff/team accountable for demonstrating desired service behaviors.Review staffing levels to ensure that guest service and operational needs are met.Provide constructive feedback to employees based on observation of service behaviors.Utilize employee feedback and an "open door" policy that foster communication to identify and address employee problems or concerns in a timely manner.Order and purchase equipment and supplies to meet operation and guest expectations.Communicate critical information gained from pre and post-convention meetings to areas of responsibility.Ensuring Exceptional Customer ServiceCreate an atmosphere in the banquet area that meets or exceeds guest expectations.Review comment cards and guest satisfaction results to identify areas of improvement.Strive to improve service performance at all times.Managing and Conducting Human Resources ActivitiesEnsure property policies are administered fairly and consistently, and disciplinary procedures and documentation are completed according to company policy.Conduct Annual Performance appraisals with direct reports.Communicate and execute departmental and property emergency procedures.Hire banquet team members who demonstrate strong functional expertise, commitment, can do attitude and desire to succeed.Ensure new hires participate in the department orientation program and receive the appropriate new hire training to successfully perform their job.Set goals and expectations to direct reports and using performance review process and hold staff accountable for successful performance.Establish guidelines so employees understand expectations and parameters.Ensure employees receive ongoing training to understand guest's expectations.Develop an Action Plan to attack areas of need and expand on strengths based on employee engagement and client satisfaction.Identify the educational needs of the banquet team and develops training programs or classes and teaches or instructs others.Employment standards:Two years of Resort Assistant Banquet managementFour year degree in Hospitality Management or related field preferred.TABC certified, Tips Trained and Safe Serve.Valid driver's license and satisfactory MVR for insurability purposes.Timekeeping and tip reporting experience required.Microsoft Suites Software Program (Excel, Word, PowerPoint).Delphi knowledge.Requires a working knowledge of ala carte, fine dining as well as white glove practices.Previous audio visual, weddings, conference services setup experience required.Knowledge of liquor/wines.Excellent oral and written communications skills.Comprehend reading materials, speak, read and write English.Neat in appearance and well groomed.Maintain proper associate uniform standards and footwear which is slip resistant and polished.Physical & Mental Requirements:The employee must regularly lift and/or move up to 10 pounds.The employee must frequently lift and/or move up to 50 pounds.To ensure superior service and sanitation standards, all rooms and table top utensils must be detailed and presentable prior to every functionMake sure all equipment is in working order for the departmentBe active in preventative maintenance around the resortRequires problem solving abilities.Maintain a clean, safe and environmentally responsible work environment.*SEEK OUT AND GO ABOVE AND BEYOND FOR THE GUEST*Must be able to interact with co-workers and have a sense of TEAM.