Overview Opportunity: Banquet Manager Manage banquet department operations in accordance with established guest service and sustainability standards. Potential Career Path Restaurant Manager – Director of Catering –Director of Food and Beverage Essential Job Functions Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Maintain positive guest relationships and ensure banquet functions are executed in accordance with guest specifications. Work closely with the catering department to address service deliver or communication gaps. Supervise and visually inspect the set-up of function rooms to ensure cleanliness and proper inventory. Oversee serving staff to ensure that all federal, state, local and corporate regulations and policies are adhered to in the serving of alcoholic beverages. Ensure that cash handling policies and procedures are followed by all banquet staff in cash handling positions. Abide by all accounting policies and practices to ensure SOX compliance. Enter billing information into point of sale system in order to generate a final guest check. Check staff attendance according to schedules, and adjust and reassign server stations, as necessary, in order to provide quality service during functions. Set and maintain service standards through continued training of core staff utilizing in service meetings. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. Perform other duties as requested by management.