Sawmill Creek Banquet Manager

Six Flags Entertainment Corporation•Sandusky, OH

About The Position

The Banquet Manager is responsible for overseeing and hosting galas, weddings, conventions, and other large events to provide clients with unforgettable experiences The job duties include communicating with the banquet sales team, culinary team, and banquet associates to make sure all needs of the client are met, determining the number of associates needed for each banquet event, and planning the layout of the venue to maximize efficiency of the event. The ideal candidate for this position must have extensive experience in managing large dining and meeting events, delivering services that anticipate and meet the client’s needs, and must strive to provide exemplary hospitality.

Requirements

Accredited certificate or diploma in Catering, Culinary Arts, Hospitality, or a similar field is preferred
Bachelor’s degree in Hospitality and Culinary Arts is preferred
3-5 years of experience in banquet management or a similar field
Knowledge of catering management software, such as Better Cater, TripleSeat or Caterease
Ability to plan banquets, manage budgets and meet deadlines
Collaboration with multiple hotel and F&B departments within the resort
Supervise banquet venue associates
Extensive knowledge and experience with catering equipment and venue requirements
In-depth knowledge of best practices in the hospitality industry
Exceptional Interpersonal and communication skills
Ability to work nights, weekends, and holiday periods to meet business needs
Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law
Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Responsibilities

Coordinate details of a Banquet Event Order (BEO) with the banquet sales team, culinary team, and banquet associates
Plan the venue layout according to the number of guests and type of event
Determine the number of associates required for an event
Supervise the placement of tables, chairs, table settings, and serving stations to make sure they are placed properly
Consult with the culinary team to discuss the timing of the meal courses being served
Oversee the seating of guests, serving of meals and beverages, and the quick clearing of tables
Manage the availability of beverages for banquet events
Prepare work schedules and complete documentation on time
Answer client questions and accommodate special requests when necessary