Banquet Manager

7 days ago

Denver, Colorado, United States Sage Hospitality Full time
Job Overview

The Banquet Manager is a key member of the Sage Hospitality team, responsible for the successful operation of the banquets department. This role ensures that all banquet activities are carried out professionally and to standard while maximizing profitability.

Responsibilities
  • Supervise Daily Operations: Ensure compliance with Standard Operating Procedures (SOPs), Banquet Event Orders, safety regulations, and procedures to deliver an optimal level of service, quality, and hospitality.
  • Customer Service: Meet with customers to review the Banquet Event Order and address any changes, issues, or problems to ensure delivery of a quality product.
  • Financial Management: Calculate and review banquet checks for accuracy and present the check to the customer for signature to ensure payment.
  • Gratuities and Payroll: Calculate and prepare daily gratuities and payroll, ensuring accurate and prompt reporting to the Controller's department.
  • Maintenance and Sanitation: Monitor and control the maintenance and sanitation of banquet areas and equipment to protect assets and ensure quality service.
  • Event Setup: Analyze banquet event orders, read Banquet Event Orders (BEOs), and know how to complete a set-up.
  • Table Setting: Set tables in assigned areas correctly and uniformly.
  • Communication: Communicate effectively with customers, managers, and associates to ensure that all room setups, equipment, supplies, staffing, and menus meet or exceed customer expectations.
  • Flexibility: Work flexible shifts, including mornings, afternoons, evenings, weekends, and holidays.
  • Work Flow Management: Review all schedules, equipment, supplies, and organize work flow to ensure a quality event for customers on a daily basis.
  • Budget Management: Monitor and control banquet budget, including labor costs, beverage costs, supplies, and equipment, and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
  • Operational Problem-Solving: Implement company programs and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs, and to ensure an optimum level of service, quality, and hospitality.
Qualifications
  • Education: One to two years of post-high school education.
  • Experience: Two to three years in a related position with Sage Hospitality or other organizations.
  • Knowledge and Skills: Advanced knowledge of catering and food and beverage principles and practices, experiential knowledge of management, complex problem-solving, efficient sales activities, and food and beverage management.
  • Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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