Event Services Manager

1 week ago

Breckenridge Colorado, United States Sage Hospitality Full time
About the Role

The Banquet Manager is a key member of our events team, responsible for the successful operation of our banquets department. This role requires a strong leader who can ensure all banquet activities are carried out professionally and to standard while maximizing profitability.

Key Responsibilities
  • Supervise the daily operations of banquets to ensure compliance with standard operating procedures, banquet event orders, safety regulations, and procedures.
  • Meet with customers to review banquet event orders and address any changes, issues, or problems to ensure delivery of a quality product.
  • Calculate and review banquet checks to ensure accuracy and present the check to the customer for signature.
  • Calculate and prepare daily gratuities and payroll, ensuring accurate and prompt reporting to the controller's department.
  • Monitor and control the maintenance and sanitation of banquet areas and equipment to protect assets and ensure quality service.
  • Analyze banquet event orders, read banquet event orders, and know how to complete a set-up.
  • Set tables in assigned areas correctly and uniformly.
  • Communicate effectively with customers, managers, and associates to ensure that all room setups, equipment, supplies, staffing, and menus meet or exceed customer expectations.
  • Work flexible shifts, including mornings, afternoons, evenings, weekends, and holidays.
  • Review all schedules, equipment, supplies, and organize workflow to ensure a quality event for customers on a daily basis.
  • Monitor and control banquet budgets, including labor costs, beverage costs, supplies, and equipment, and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
Requirements
  • One to two years of post-high school education.
  • Two to three years of experience in a related position, preferably with a hospitality company.
  • Advanced knowledge of catering and food and beverage principles and practices.
  • Experiential knowledge of management, complex problems, efficient sales activities, and food and beverage management.
  • Ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
  • Excellent hearing, vision, speech communication skills, and literacy.

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