Banquet Event Manager
1 week ago
The Banquet Captain is responsible for managing banquet events in the meeting and conference space(s). This includes planning, set-up, execution, and tear-down of events. The individual serves as the main point of contact with the meeting planner throughout the event to ensure the highest possible guest satisfaction.
Key Responsibilities:
- Coordinate with the event host on all aspects of the banquet function, maintaining communication throughout the event with the ability to respond quickly.
- Maintain consumption count logs, captain's logbook, and update BEOs for accuracy.
- Check banquet room(s), service, and kitchen areas for cleanliness, proper setup, and confirm enough supplies and equipment are available for the function.
- Display quality hospitality relation skills and take the initiative to greet guests in a friendly manner.
- Observe guests to fulfill any additional requests, recognize when the next course should begin or when the meal is completed.
- Adhere to all banquet and hotel standard processes and procedures.
- Discuss any last-minute changes with the banquet team.
- Ensure all guests' requirements are ready 30 minutes before the event start time.
- Coordinate function details with banquets, conference planning, and kitchen staff.
- Maintain constant contact with the banquet chef to ensure a smooth conclusion between food production and food service.
- Assist in conducting pre-shift and pre-function stand-up meetings.
- Actively participate in the setup of banquet rooms and the service of food and beverages to guests.
- Communicate frequently with F&B managers on the progress of the day's work.
- Ensure all guest checks are billed and signed by the host.
- Ensure accurate daily sales reconciliation and posting is completed.
- Display awareness and compliance with hotel security, safety, emergency, and energy procedures.
- Ensure high grooming and hygiene standards are met by all banquet staff.
- Monitor the profitability of functions to ensure quality and portion control while minimizing waste and broken/lost supplies.
- Assist and establish maintenance, repair, and cleaning schedules for all banquet equipment and facilities.
- Guide, monitor, and motivate banquet staff, including establishing performance standards.
- Perform all other duties as assigned by the Director of Food & Beverage.
The Hotel functions seven days a week and 24-hours a day. All employees, both management and hourly, must realize that at times, it may be necessary to move an employee from their accustomed shift to support business demands.
* Midway Properties Group, LLC (Zermatt Utah Resort & Spa is an Equal Opportunity Employer) *
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