Banquet Manager

DEPARTMENT: Banquets

JOB TITLE: Banquet Manager

REPORTS TO: Director of Banquet

SUPERVISES: All Banquet Colleagues

PRIMARY OBJECTIVE OF POSITION:

The Banquet Operations Manager’s main function is the service of all banquet functions, whether booked by group rooms or by catering. The manager is responsible for adhering to all Langham standard operating procedures and policies and a smooth flow all banquet related activities.

RESPONSIBILITIES AND JOB DUTIES:

· The Banquet Manager will aid Banquet leadership in the daily monitoring of the Banquet Department operations and staff.

· Leads and supervises Banquet hourly staff. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems. Directly supervises FOH staff through education, employee motivation and consults with Banquet leadership team and Human Resources on disciplinary action.

· The Banquet Manager will work closely with the Banquet Leadership team and culinary team to ensure the service, food and beverage experience is at the levels.

· Familiarization with catering's standard operating procedures and adhering to these guidelines.

· To be prompt and accurate in completion of assigned projects.

· Conducts pre-shift meetings to inform staff of daily events; ensures staff is prepared, organized and delivers high standards of service.

· To establish and maintain customer contact at all functions.

· Meets and/or speaks with potential groups to discuss and schedule banquet functions.

· Establish communication with the executive and banquet chef, banquet captains, catering service managers, and catering staff.

· To recommend and identify new ideas, methods and presentations.

· Promote energy conservation and aggressive hospitality programs along with achieving accident prevention goals.

· Following BEO's and ensuring they are executed flawlessly.

· Provide support and guidance to banquet personnel to ensure a successful and effective event to provide a positive guest experience.

· Tracing files to insure proper finalization of program.

· Inspection of operations three times each shift.

· Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.

· Reviews performance evaluations, recognizes employees for outstanding services and disciplines employees.

· Conduct training classes for new serving and set-up equipment.

PHYSICAL DEMANDS:

· Requires walking or standing to a significant degree.

· Ability to lift 50 lbs.

SPECIAL SKILLS REQUIRED:

· Prior management experience.

· Must have open availability including early mornings, late nights, weekends and holidays

· Exceptional customer service, interpersonal, written, and verbal communication skills.

· Experience in a fast paced environment and ability to multi-task and work under pressure while still being detail oriented and personable.

· Exceptional leadership qualities:

EDUCATION REQUIRED:

· Four year college degree preferred.

EXPERIENCE REQUIRED:

· Required two years of previous Banquet and supervisory experience at an operation with similar service, guest relations and operational standards. Extensive and practiced knowledge luxury Banquet, high-end catering and event service standards.

· Must have experience directly supervising employees.

LICENSES OR CERTIFICATES:

· None needed.

Job Type: Full-time

Pay: $76,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend
• Monday to Friday
• No weekends
• Rotating weekends
• Weekend availability

Work Location: In person

Salary : $76,000 - $80,000