Banquet Manager

GEN HOTELS•Indianapolis, IN

9h•Onsite

About The Position

The Crowne Plaza Indianapolis Airport is seeking an energetic, creative, driven, and self-motivated Banquet Manager. This role involves overseeing all aspects of banquet operations, ensuring successful event execution and exceptional guest experiences. The company, General Hotels Corporation, is locally owned and managed, with a 60+ year history in hospitality and a commitment to enriching lives through award-winning hospitality and promoting from within.

Requirements

Passion for service and the hospitality industry
A minimum of three (2) years of food and beverage or banquet experience.
Ability to comply with all health department standards, including certifications
Ability to work under pressure
Strong communication and listening skills, excellent speaking, reading and writing skills
Attention to detail, efficiency, consistency, and organization are a must. Ability to multi-task
Reliability, flexibility, and ability to work nights, and weekends on a full-time basis
Ability to accurately handle money and credit card transactions
Must be a self-starter that is willing to motivate and develop team members.

Nice To Haves

Experience with Amadus, Micros, and Opera is a plus.

Responsibilities

Plan and manage all aspects of banquets and events; including setup, food presentation, service, and cleanup.
Supervise and train banquet staff: servers, bartenders, and banquet set up—ensuring high quality service and adherence to policies.
Work closely with clients to understand their needs and preferences ensuring that all requirements are met for a successful event.
Control costs and manage budgets for events, ensuring profitability while maintaining quality service.
Posting Banquet Checks, Collecting Deposits, and collecting payment.
Coordinate with kitchen staff, sales teams, and other departments to ensure seamless event execution and guest satisfaction.
Oversee the inventory of banquet supplies, including lines, service ware, and beverages, ensuring availability and cost control.
Ensure that all food and beverage services meet health and safety standards and that the presentation aligns with client expectations.