Banquet Manager | Wellsworth Hotel

Shaner Hotels•Southbridge, MA

About The Position

The Banquet Manager oversees all aspects of the Banquet Department, directing and coordinating operations and maintaining a service and management philosophy focused on quality customer service. The role ensures daily operational procedures are completed, food and beverage safety and quality standards are maintained, and department procedures support safe working conditions. The manager develops short- and long-range financial objectives, maintains the department’s annual budget, and manages employee performance to support productivity and a quality work environment. The position also handles guest-related issues and communicates with the General Manager, other department managers, supervisors, and staff. A flexible schedule, including weekends, holidays, and varied shifts, is required as business needs dictate.

Requirements

At least two years of supervisory experience in banquet operations.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to communicate satisfactorily with guests, management, and coworkers.
High school graduate or equivalent.
ServSafe and/or food safety training.
Alcohol awareness training, such as TIPS.
Familiarity with banquet sales and marketing tools and BEOs.
Ability to write routine reports and correspondence.
Ability to perform accurate mathematical calculations and use required measurement tools.
Ability to prepare budgets and ensure cost controls.
Knowledge of local activities and attractions appropriate for the clientele.

Nice To Haves

Some college education preferred.
Bilingual English/Spanish.

Responsibilities

Manage, direct, coordinate, and evaluate all aspects of the Banquet Department.
Implement and maintain a service and management philosophy that emphasizes quality customer service.
Train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and problems.
Ensure completion of daily Banquet Department operational procedures.
Maintain food and beverage safety and quality in accordance with hotel, Shaner, and franchise specifications.
Establish, maintain, and train staff on departmental operating standards, procedures, and safe working conditions.
Develop short- and long-range financial objectives consistent with property objectives.
Respond to and handle guest-related issues pertaining to the department.
Communicate with the General Manager, other department managers, supervisors, and staff.
Manage employee performance to support productivity and a quality work environment.
Maintain and manage the Banquet Department’s annual budget.
Perform other duties as assigned.
Work a flexible schedule, including weekends, holidays, and varied shifts, as required by business operations.