Banquets Manager

Fortune Bay Resort Casino•Tower, MN

3d•$46,020 - $69,030

About The Position

The Banquet Manager oversees and directs all aspects of the Banquet Department, emphasizing outstanding service, exceptional product quality, and high sanitation standards while meeting revenue, profit, cost, and payroll objectives. The role reports to the Director of Food and Beverage and is responsible for managing banquet operations, employees, budgets, client relationships, and events. The manager coordinates food and beverage preparation and service, develops and updates banquet concepts and signature items, and supports events from initial client contact through billing and payment. Responsibilities include planning event layouts and staffing, overseeing set-up and clean-up, attending events, handling requests and complaints, and working closely with the culinary team. The role also manages department training and performance, develops service standards and SOPs, maintains health and safety requirements, and prepares budgets and monthly sales reports. The work environment is fast-paced and requires overall good mental and physical health. The Bois Forte Band gives hiring, promotion, and departmental transfer preference to qualified Native Americans under tribal and federal law, including Bois Forte Band members, members of other federally recognized tribes, and status Natives born in Canada.

Requirements

Two years of experience in a business office setting in the customer service field.
High school diploma or GED.
Demonstrated knowledge of and ability to efficiently manage a Banquet Department.
Demonstrated leadership and motivational abilities and a positive public relations attitude.
Effective oral and written communication skills.
Self-motivated and success-oriented.
Well organized with close attention to detail.
Proficiency in Microsoft and Excel.
Ability to work well under pressure and meet required deadlines.
Ability to stand and walk for extended periods.
Ability to lift up to 50 pounds.
Ability to endure harsh weather conditions.
Ability to climb ladders.
Ability to drive and hold a valid driver's license.
Ability to work in tight spaces.
Ability to perform repetitive motion from computer use.
Ability to crouch, crawl, and kneel.
Ability to tolerate various scents, noises, and bright lights.

Nice To Haves

Five years of experience in a comparable position.

Responsibilities

Ensure quality levels of service, products, and guest satisfaction.
Research and recommend concepts and develop and update signature items for the Banquet Department.
Coordinate preparation, presentation, and service of banquet food and beverage products to ensure quality.
Handle sales, billing, and execution of Bois Forte, other tribally sponsored, and internal events.
Establish and maintain effective employee relations.
Interview, hire, train, appraise, coach, counsel, and discipline employees as needed; consult Human Resources as appropriate.
Attend weekly Banquet Events Order meetings and monthly Resort Meetings.
Schedule and facilitate regular Banquet Department meetings to inform staff about upcoming events.
Conduct daily physical checks of banquet spaces and meeting rooms for readiness, including pop-up meetings.
Prepare an annual department budget covering payroll and other expenses, and recommend capital expenditures.
Manage the department budget, inventory, and ordering of supplies, decorations, linens, china, cutlery, glassware, and equipment.
Maintain and apply knowledge of health and safety requirements.
Develop and maintain service standards and departmental SOPs.
Accommodate appropriate special requests and handle guest complaints.
Manage client relationships from initial contact through billing and payment, including hotel blocks, client communication, Banquet Event Orders, property showings, and food tastings.
Plan venue layouts, set-up, staffing schedules, décor, and event logistics; create diagrams and ensure prompt tear-down and clean-up.
Execute Banquet Request Orders with attention to detail.
Work with the culinary team to meet food and beverage needs.
Maintain knowledge of menu options and food trends to support client sales.
Respond to client complaints and provide after-sales support as appropriate.
Execute meal set-up and service.
Provide monthly sales reports including client feedback and financial information.
Attend scheduled events to greet clients and ensure set-up needs are met.
Perform other duties as assigned.