Banquet Department Head

7 days ago

Green Bay, Wisconsin, United States The Oneida Hotel Full time
Job Summary:

The Banquets Operations Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. This role involves hiring, training, coaching, disciplining, and reviewing banquet staff. The Banquets Operations Manager must work as much of each workday as necessary to complete their job responsibilities.

Key Responsibilities:
  • Leadership and Management: Recruit, hire, train, and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager.
  • Event Planning and Execution: Coordinate all banquet-related food and beverage requirements with the appropriate department(s). Prepare banquet checks, obtain guest signatures, and inform clients of payment procedures at the completion of all assigned functions.
  • Staff Supervision: Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
  • Financial Management: Prepare schedules and wage progress reports for all Banquet employees. Prepare payroll & tip distribution for the Banquet department.
  • Quality Control: Maintain high standards of personal appearance and grooming. Ensure that pre-meal meetings are conducted for all functions. Control and audit alcoholic and non-alcoholic beverages.
  • Communication and Teamwork: Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments. Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
  • Safety and Security: Responsible for safety, sanitation, and cleanliness of service areas. Responsible for loss prevention programs among service employees.
  • Continuous Improvement: Conduct menu classes as necessary to develop staff. Participate in required M.O.D. coverage as scheduled. Cross-train as necessary as a manager/supervisor in other F&B Outlets.
Requirements:
  • High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
  • Supervisory experience required.
  • Must be proficient in Windows operating systems.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high-pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data and basic arithmetic functions.

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