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    1 week ago

    Knoxville, Tennessee, United States Aimbridge Hospitality Full time

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    1 month ago

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Banquets Manager

2 months ago

Knoxville Tennessee, United States Hilton Knoxville Full time
Job Summary

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

Key Responsibilities:
  • Oversee the planning and execution of banquets and events
  • Manage banquet staff, including hiring, training, and evaluating performance
  • Ensure exceptional guest service and satisfaction
  • Control costs and maintain budgetary guidelines
  • Coordinate with other departments to ensure seamless event execution
  • Recruit, train, and evaluate banquet personnel
  • Review menu and service with catering manager and food production manager/assistant
  • 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 Banquets Director and/or F&B Manager 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 to ensure proper communication between departments
  • Participate in required M.O.D. coverage as scheduled
  • Conduct menu classes as necessary to develop staff
  • Attend daily BEO meeting
  • 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 Banquets 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 General Manager or Banquets Director
  • Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Banquets Director for approval and maintain inventory levels
  • Handle items for 'Lost and Found' according to the standards
  • Other duties as requested by Banquets Director or General Manager