Banquet Manager

DRIFTWOOD HOSPITALITY MANAGEMENT•Springfield, IL

1d•$65,000 - $75,000•Onsite

About The Position

The Banquet Manager supervises banquet setup staff and oversees the setup, breakdown, and service of meeting rooms in accordance with the hotel's quality standards. The role supervises and supports banquet employees through scheduling, training, coaching, communication, problem resolution, and recommendations for discipline. It oversees food and beverage preparation and service to ensure compliance with Banquet Event Orders and catering procedures and to maintain a high level of service, quality, and hospitality. The manager meets with customers to review Banquet Event Orders and address changes or issues, monitors the maintenance and sanitation of banquet areas and equipment, and provides weekly linen inventory needs to housekeeping. The role follows company policies and safety and security procedures, supports a safe work environment, reports hazards and incidents, maintains a neat and well-groomed appearance, assists other banquet personnel as needed, and performs related duties as requested by a supervisor or manager. The hotel operates 24 hours a day, seven days a week; operational needs may require varying shift days, start times, and weekly hours. The position is based at the Springfield Crowne Plaza in Springfield, Illinois, and is listed as full-time, with a salary range of $65,000 to $75,000 per year.

Requirements

High school education or equivalent.
At least one full year of employment in a banquet or supervisory position.
Working knowledge of hotel banquet and catering food and beverage services.
Communication skills to provide information and services to hotel management and guests.
Current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Knowledge of appropriate table settings and service ware.
Knowledge of meeting-room equipment and setup styles, including different table types.
Ability to understand verbal English sufficiently to understand job requests from supervisors and guests.
Ability to lift and move tables, chairs, and podiums weighing up to 80 pounds through a crowded room.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Ability to perform continuous physical activity during room setup and breakdown, including twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Responsibilities

Supervise banquet employees, including scheduling, training, empowering, coaching, counseling, resolving problems, maintaining open communication, and recommending discipline as appropriate.
Supervise food and beverage preparation, setup, and service to ensure compliance with Banquet Event Orders and catering procedures and to deliver quality service and hospitality.
Meet with customers to review Banquet Event Orders and discuss changes, issues, or problems.
Monitor maintenance and sanitation of banquet areas and equipment.
Provide weekly linen inventory needs to the housekeeping department.
Follow company policies, safety and security procedures, fire prevention and emergency procedures, and use protective equipment.
Report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to a supervisor.
Maintain a neat, clean, and well-groomed appearance.
Assist other banquet personnel when needed.
Perform related duties as requested by a supervisor or manager.