What are the responsibilities and job description for the Banquet/Bar Manager position at Remington Hospitality?
Position Banquet & Bar Manager
Reporting Relationship Food and Beverage Director/Restaurant Manager/General Manager
Position Summary
The Banquet Manager organizes and facilitates all banquet events to ensure all guest needs are met, including room setup, audio visual, food and beverage, and staffing.
Core Responsibilities
Responsible for guest satisfaction as it relates to all banquet functions.
Efficiently supervise, guide and train all banquet associates in how to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all banquet personnel, including providing disciplinary action if necessary.
Keep open communication between management and associates.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs, including glass, china, silver, A/V equipment, etc.
Establish, direct and review liquor procedures to ensure adequate security and accountability.
Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly food and beverage meetings, BEO/Banquet and monthly food and supplies inventory.
Collaborates closely with the Sales team to ensure seamless execution of contracted events, clearly communicating event details, client expectations, and operational requirements.
Maintain constant control of sanitation levels and operating standards for the banquet, service and storage areas.
Responsible for the proper forecasting and payroll controls in the banquet department.
Assure prompt and professional service to all guests.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (customer counts, daily payroll, schedules).
Interview and hire personnel when needed.
Review and approve all banquet associate evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Ensure alcohol awareness policy is enforced at all times.
Organize and oversee the physical set up of all banquet activities as indicated on the BEO’s. Pay particular attention to any special requests.
Other duties as assigned to ensure effective operation of the overall hotel.
Efficiently supervise, guide and train all restaurant associates in how to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all restaurant personnel, including providing disciplinary action if necessary.
Keep open communication between management and associates.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review liquor procedures to ensure adequate security and accountability.
Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly restaurant, room service and lounge meetings, and monthly food and supplies inventory.
Maintain constant control of sanitation levels and operating standards for the restaurant.
Responsible for the proper forecasting and payroll controls in the restaurant.
Assure prompt and professional service to all guests.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, customer counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports).
Interview and hire personnel when needed.
Review and approve all restaurant associate evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Ensure alcohol awareness policy and food handling guidelines are enforced at all times.
Understand and efficiently operate MICROS system or registers.
Other duties assigned to ensure effective operation of the overall hotel.
Knowledge, Skills, And Competencies
Prior experience in Banquet leadership
Knowledge of federal, state and local laws and regulations as it relates to food and liquor, ensuring bar staff have all been trained in responsible alcohol service.
Strong business communication and presentation skills, both verbal and written
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Regular attendance according to established guidelines
May be required to work varying schedules to reflect the business needs of the property
Must possess basic computational ability
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Ability to lead departmental meetings and participate in hotel team meetings
Physical Requirements
Sit, stand and walk for varying lengths of time
Lift approximately forty (40) pounds, such as trays, tables, dishes, etc.
Serve food and beverages when appropriate.
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed
This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.
Reporting Relationship Food and Beverage Director/Restaurant Manager/General Manager
Position Summary
The Banquet Manager organizes and facilitates all banquet events to ensure all guest needs are met, including room setup, audio visual, food and beverage, and staffing.
Core Responsibilities
Responsible for guest satisfaction as it relates to all banquet functions.
Efficiently supervise, guide and train all banquet associates in how to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all banquet personnel, including providing disciplinary action if necessary.
Keep open communication between management and associates.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs, including glass, china, silver, A/V equipment, etc.
Establish, direct and review liquor procedures to ensure adequate security and accountability.
Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly food and beverage meetings, BEO/Banquet and monthly food and supplies inventory.
Collaborates closely with the Sales team to ensure seamless execution of contracted events, clearly communicating event details, client expectations, and operational requirements.
Maintain constant control of sanitation levels and operating standards for the banquet, service and storage areas.
Responsible for the proper forecasting and payroll controls in the banquet department.
Assure prompt and professional service to all guests.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (customer counts, daily payroll, schedules).
Interview and hire personnel when needed.
Review and approve all banquet associate evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Ensure alcohol awareness policy is enforced at all times.
Organize and oversee the physical set up of all banquet activities as indicated on the BEO’s. Pay particular attention to any special requests.
Other duties as assigned to ensure effective operation of the overall hotel.
Efficiently supervise, guide and train all restaurant associates in how to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all restaurant personnel, including providing disciplinary action if necessary.
Keep open communication between management and associates.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review liquor procedures to ensure adequate security and accountability.
Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly restaurant, room service and lounge meetings, and monthly food and supplies inventory.
Maintain constant control of sanitation levels and operating standards for the restaurant.
Responsible for the proper forecasting and payroll controls in the restaurant.
Assure prompt and professional service to all guests.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, customer counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports).
Interview and hire personnel when needed.
Review and approve all restaurant associate evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Ensure alcohol awareness policy and food handling guidelines are enforced at all times.
Understand and efficiently operate MICROS system or registers.
Other duties assigned to ensure effective operation of the overall hotel.
Knowledge, Skills, And Competencies
Prior experience in Banquet leadership
Knowledge of federal, state and local laws and regulations as it relates to food and liquor, ensuring bar staff have all been trained in responsible alcohol service.
Strong business communication and presentation skills, both verbal and written
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Regular attendance according to established guidelines
May be required to work varying schedules to reflect the business needs of the property
Must possess basic computational ability
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Ability to lead departmental meetings and participate in hotel team meetings
Physical Requirements
Sit, stand and walk for varying lengths of time
Lift approximately forty (40) pounds, such as trays, tables, dishes, etc.
Serve food and beverages when appropriate.
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed
This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.