Banquet Operations Manager

4 weeks ago

Donnelly Idaho, United States Tamarack Resort Full time
Banquet Manager Job Description

Job Summary:

The Banquet Manager will lead the Banquet, Banquet Beverage, and Event Services Floor Operations at Tamarack Resort, ensuring exceptional service and quality in all banquet areas. This role requires a professional demeanor, strong leadership skills, and the ability to multitask while maintaining high standards of guest satisfaction.

Key Responsibilities:

  • Food and Beverage Service: Ensure the highest quality of food, beverage, and service in all banquet areas, maintaining effective communication with the culinary team and other departments.
  • Team Management: Direct and coordinate activities of assigned personnel, departmental responsibilities, and implement hotel operation policies and procedures.
  • Event Planning: Coordinate banquet management, supervisors, and servers for superior event coverage, attend and participate in weekly BEO meetings, and conduct function reviews with guests.
  • Inventory and Supplies: Complete purchase orders for specific banquet items, maintain banquet equipment and supplies inventory, and conduct monthly inventories.
  • Meeting Room Management: Monitor meeting room usage to minimize overhead and maximize revenue, inspect meeting spaces regularly to ensure cleanliness and proper maintenance.
  • Employee Development: Supervise and coordinate banquet associates to ensure guest satisfaction, formulate employee schedules based on banquet event staffing requirements, and provide ongoing feedback and coaching.
  • Guest Satisfaction: Foster guest satisfaction by providing training and resources for associates to deliver exceptional service, communicate and reinforce the vision of exceptional service to associates, and encourage genuine hospitality and teamwork among staff.
  • Communication: Maintain solid communication with all hotel operating departments, act as a leader and role model for all associates, and conduct pre-function meetings to ensure staff meet hygiene and appearance standards.

Qualifications:

  • Must be 21 years of age or older
  • Acquire valid Idaho driver's license
  • Ability to work a flexible schedule, including evenings, weekends, and holidays
  • Ability to multitask while ensuring a high level of professionalism and guest service
  • Knowledge of food, beverage, institutional supplies, and other resort equipment
  • Minimum two years of experience in Banquets or Food & Beverage management, preferably in a hotel/resort setting
  • Must be knowledgeable in wine and wine service
  • Thorough knowledge of cuisine and working knowledge of food preparation, dining room etiquette, service requirements, supervision, administration, and cost control
  • Must possess strong leadership, communication, and organizational abilities

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