Banquet Manager The Garland

The Garland•Los Angeles, CA

5d•$80,000 - $90,000•Onsite

About The Position

The Garland Hotel is seeking a Banquet Manager to provide leadership and oversight to the Banquet department. This role involves training, directing, and supervising banquet service and set-up staff to ensure successful events, create repeat business, and increase departmental profitability and efficiency. The Banquet Manager will be responsible for controlling labor costs, managing payroll productivity, overseeing banquet equipment inventories, and coaching and mentoring banquet associates and supervisors.

Requirements

High school graduate and/or Bachelor's Degree in Hospitality preferred.
3+ years in a Food & Beverage or Banquet management or Banquet supervisory role in a full-service hotel including a large banquet facility.
Ability to read, understand, and analyze financial statements and speak to the results.
Strong communication skills, both written and verbal.
Natural leadership qualities with the ability to motivate a team and provide mentoring & development opportunities.
Ability to develop and maintain positive rapport with people at all levels of the organization and with guests.
Strong attention to detail and timeliness.
Versatility to manage a diverse range of managerial responsibilities and a diverse work force.
Prior experience in a high-volume property.
Knowledge of food & beverage service styles, preparation, and presentation.
Working knowledge of Salesforce, Micros, Microsoft 365, payroll systems, and hotel event management platforms preferred.

Nice To Haves

Bachelors Degree in Hospitality

Responsibilities

Provide leadership to the service staff.
Supervise and train all banquet associates on proper service protocol and service standards, including techniques for plated service, buffet service, reception-style events, beverage service, and hospitality standards.
Control labor costs, monitor payroll productivity, manage banquet equipment inventories, and contribute to departmental profitability goals.
Coach, mentor, and develop banquet associates and supervisors through training, performance feedback, and succession planning.
Manage relationships with third-party staffing agencies to ensure service standards, professionalism, and labor efficiency.
Create work orders for equipment repairs and in-room maintenance.
Visually inspect the set-up of function and meeting rooms to specifications, including tables, china, silver, linen, and glassware.
Supervise the breakdown and closing of function rooms, ensuring proper handling and storage of equipment, china, silver, linen, and glassware.
Inspect equipment for cleanliness, repair needs, and proper inventory.
Communicate verbally and in writing with culinary and stewarding departments to ensure proper set-up, timing, and supply availability for all functions.
Conduct monthly meetings and training sessions with the team.
Work with outside vendors to ensure appropriate staffing.
Attend BEO meetings as required.
Display a professional demeanor at all times with guests, associates, and peers, and collaborate with other departments to achieve guest satisfaction.
Ensure adherence to all federal, local safety standards, and health regulations.
Enter billing information into the Micros system to generate guest checks.
Process payroll, including hours worked and other necessary information.
Monitor staffing schedules and productivity, adjusting and reassigning as necessary to provide the best guest experience.
Identify and stay current on market trends within the industry.
Utilize customer satisfaction surveys to develop and implement action plans to address areas of need.
Assist in periodic forecasting of payroll and expenses.