Banquet Operations Manager

2 weeks ago

Odessa, Texas, United States Odessa Marriott Hotel and Conference Center Full time
Job Summary

The Banquet Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. This role oversees all aspects of a banquet or event, including set-up, serving, and cleanup.

Key Responsibilities
  • Approach all encounters with guests and employees in a friendly, service-oriented manner.
  • Maintain regular attendance in compliance with Odessa Marriott Hotel standards.
  • Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working.
  • Comply with certification requirements as applicable for position, including TABC, Food Handlers, Alcohol Awareness, CPR & First Aid.
  • Prepare schedules and wage progress reports for all Banquet employees.
  • Prepare payroll & tip distribution for the Banquet department.
  • Assist as necessary in the setup, service, and breakdown of banquet functions.
  • Coordinate all banquet-related food and beverage requirements with the appropriate department(s).
  • Keep kitchen informed of accurate counts for plating.
  • Recruit, hire, train, and evaluate all Banquet personnel with the assistance of the Director of Food & Beverage.
  • Review menu/service with Catering Manager or Sales designee.
  • Maintain up-to-date details on banquet functions and communicate to supervisors.
  • Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
  • Respond to guests' requests as needed.
  • Prepare banquet checks, obtain guest signatures, and inform client of payment procedures at the completion of all assigned functions.
  • Notify the F & B Director of all materials and equipment that require ordering or need to be replaced.
  • Requisition liquor, etc. for banquet bars.
  • Responsible for safety, sanitation, and cleanliness of service areas.
  • Responsible for loss prevention programs among service employees.
  • Attend Weekly Food & Beverage Meeting and other property meetings to ensure proper communication between departments.
  • Participate in required M.O.D. coverage as scheduled.
  • Conduct menu classes as necessary to develop staff.
  • Attend BEO meetings as scheduled.
  • Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments.
  • Ensure that pre-meal meetings are conducted for all functions.
  • Control and audit alcoholic and non-alcoholic beverages.
  • Review Banquet Staff's hours worked for payroll compilation and submit to accounting on a timely basis.
  • Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
  • Assist F & B Director and Catering Manager with special promotions or changes.
  • Responsible for control and maintenance of all service equipment. Write service requests as necessary.
  • Cross-train as necessary as a manager/supervisor in other F&B Outlets.
  • Assist audio/visual company, as necessary.
  • Be familiar with the operation of the P.O.S. system.
  • Correct hazards and notify the F & B Director /Safety Committee.
  • Submit order of all supplies to F & B Director for approval and maintain inventory levels.
  • Handle items for 'Lost and Found' according to the standards.
  • Other duties as requested by Director of F & B, AGM, or General Manager.

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