Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible schedule
Job Description
Our property is a large, upscale hotel featuring over 500 rooms, dedicated to delivering exceptional guest experiences through comprehensive hospitality services. Known for its exemplary banquet and catering provisions, the hotel operates in a competitive hospitality market where guest service and sustainability practices are paramount. This establishment places a strong emphasis on maintaining high standards in every facet of its service offerings, ensuring that guests receive the utmost quality during their stay and at on-site events.
The Banquet Manager role is a pivotal position within the hotel's food and beverage operations. This leadership role entails managing all aspects of banquet department operations, ensuring that the department functions smoothly and aligns with the company’s established guest service and sustainability standards. The position involves supervisory responsibilities over banquet staff, including interviewing, hiring, training, and conducting performance evaluations to foster a motivated and skilled team environment. The Banquet Manager acts as a liaison between the banquet and catering departments, addressing any service delivery or communication gaps to guarantee flawless execution of banquet functions.
This role requires meticulous attention to detail, especially with regard to room setup, cleanliness, and inventory control. The manager will also oversee compliance with federal, state, local, and corporate regulations, particularly in the responsible serving of alcoholic beverages and adherence to cash handling protocols. A critical part of the role is ensuring SOX (Sarbanes-Oxley) compliance by adhering to strict accounting policies and procedures, thus safeguarding financial integrity within the banquet department.
The Banquet Manager is responsible for generating final guest checks through the point of sale system and for monitoring staff attendance and scheduling to maintain quality service during events. Ongoing staff training and the maintenance of service standards through in-service meetings are essential duties, aimed at continuous improvement and high customer satisfaction. Safety is another fundamental aspect of this role, with the manager expected to promote safe working practices in alignment with OSHA and MSDS standards.
This full-time position may require working during holidays, weekends, and alternate shifts, which necessitates flexibility and dedication. Physical demands include standing for prolonged periods, walking, lifting up to 50 pounds, as well as other activities such as bending, stooping, kneeling, and crouching.
Potential career advancement includes promotion to Director of Food and Beverage, highlighting the growth opportunities available within the property’s management hierarchy. The Banquet Manager role offers a dynamic and challenging environment for hospitality professionals who are passionate about delivering excellence, fostering team collaboration, and ensuring memorable guest experiences through superior banquet services.
The Banquet Manager role is a pivotal position within the hotel's food and beverage operations. This leadership role entails managing all aspects of banquet department operations, ensuring that the department functions smoothly and aligns with the company’s established guest service and sustainability standards. The position involves supervisory responsibilities over banquet staff, including interviewing, hiring, training, and conducting performance evaluations to foster a motivated and skilled team environment. The Banquet Manager acts as a liaison between the banquet and catering departments, addressing any service delivery or communication gaps to guarantee flawless execution of banquet functions.
This role requires meticulous attention to detail, especially with regard to room setup, cleanliness, and inventory control. The manager will also oversee compliance with federal, state, local, and corporate regulations, particularly in the responsible serving of alcoholic beverages and adherence to cash handling protocols. A critical part of the role is ensuring SOX (Sarbanes-Oxley) compliance by adhering to strict accounting policies and procedures, thus safeguarding financial integrity within the banquet department.
The Banquet Manager is responsible for generating final guest checks through the point of sale system and for monitoring staff attendance and scheduling to maintain quality service during events. Ongoing staff training and the maintenance of service standards through in-service meetings are essential duties, aimed at continuous improvement and high customer satisfaction. Safety is another fundamental aspect of this role, with the manager expected to promote safe working practices in alignment with OSHA and MSDS standards.
This full-time position may require working during holidays, weekends, and alternate shifts, which necessitates flexibility and dedication. Physical demands include standing for prolonged periods, walking, lifting up to 50 pounds, as well as other activities such as bending, stooping, kneeling, and crouching.
Potential career advancement includes promotion to Director of Food and Beverage, highlighting the growth opportunities available within the property’s management hierarchy. The Banquet Manager role offers a dynamic and challenging environment for hospitality professionals who are passionate about delivering excellence, fostering team collaboration, and ensuring memorable guest experiences through superior banquet services.
Job Requirements
- Bachelor's degree preferred
- 3 to 5 years banquet experience required
- Ability to work varied schedule including holidays, weekends, and alternate shifts
- Capability to stand for long periods and perform physical tasks such as lifting up to 50 pounds, bending, stooping, kneeling, and crouching
- Strong problem-solving abilities
- Excellent customer service orientation
Job Qualifications
- Bachelor's degree preferred
- 3 to 5 years banquet experience required
- Strong leadership and team management skills
- Excellent communication and interpersonal skills
- Knowledge of federal, state, and local regulations regarding alcohol service
- Proficiency with point of sale systems
- Ability to train and develop staff
- Attention to detail and organizational skills
- Commitment to safety standards and compliance
Job Duties
- Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
- Maintain positive guest relationships and ensure banquet functions are executed in accordance with guest specifications
- Work closely with the catering department to address service delivery or communication gaps
- Supervise and visually inspect the set-up of function rooms to ensure cleanliness and proper inventory
- Oversee serving staff to ensure that all federal, state, local, and corporate regulations and policies are adhered to in the serving of alcoholic beverages
- Ensure that cash handling policies and procedures are followed by all banquet staff in cash handling positions
- Abide by all accounting policies and practices to ensure SOX compliance
- Enter billing information into point of sale system in order to generate a final guest check
- Check staff attendance according to schedules, and adjust and reassign server stations, as necessary, in order to provide quality service during functions
- Set and maintain service standards through continued training of core staff utilizing in service meetings
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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