Banquet Manager

Saybrook Point Resort & Marina•Old Saybrook Center, CT

14d•$83,000 - $95,000

About The Position

The Banquet Manager ensures that guest expectations are met or exceeded for events at Saybrook Point Resort & Marina. The role coordinates food and beverage delivery and other function details, works with multiple departments, and supervises banquet staff to produce quality dining events. The manager interacts with guests to resolve problems and support guest satisfaction throughout each event. The position oversees daily banquet operations, including event preparation and service, supplies, staffing, payroll and tip records, staff training and performance, and adherence to company standards and procedures. It also supports conference and meeting arrangements involving audio-visual equipment, maintains equipment in working condition, and coordinates with maintenance when major repairs are needed. The role supports the property’s Green and Safety Teams and participates in community events. Work takes place in a hospitality setting and may be indoors or outdoors, with exposure to prevailing weather and moderate-to-loud noise. The job involves working throughout the banquet area and property, including walking up to 1½ miles, climbing stairs, and occasionally lifting or moving up to 50 pounds. The manager must be available for days, evenings, weekends, holidays, and extended hours as business dictates.

Requirements

High school diploma or GED.
Two years of banquet or food-and-beverage supervisory experience.
Valid T.I.P.S. certification.
Knowledge of food-service practices and procedures.
Working knowledge of audio-visual equipment.
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to interact with guests effectively and courteously in a professional manner.
Excellent written and oral communication skills.
Ability to make customers feel important, valued, and appreciated.
Availability to work days, evenings, weekends, holidays, and extended hours as business dictates.
Ability to stand, move, and work throughout the banquet area and property, including walking up to 1½ miles and climbing stairs; sit at a desk or workstation for the duration of a shift; and occasionally lift or move up to 50 pounds.
Legally authorized to work in the United States and able to provide required documentation.

Nice To Haves

Professional Server Certification or Bartender Certification.
T.I.P.S. trainer certification.
Familiarity with hotel and spa services and features and local attractions and activities.

Responsibilities

Greet guests enthusiastically and create a friendly, positive experience; upsell products and services when appropriate.
Maintain knowledge of and comply with state liquor regulations.
Check storage areas for proper supplies, organization, and cleanliness.
Review prior-day sales and resolve discrepancies with Accounting; track revenue against budget.
Meet with the Chef to review scheduled group menus and equipment requirements.
Prepare function rooms, adjusting lighting, sound, curtains, and temperature as needed.
Inspect table, bar, buffet, reception, and coffee-break setups for cleanliness, appearance, layout, and compliance with event orders and departmental standards; correct deficiencies and resolve problems.
Ensure food and beverage items are replenished as specified in event orders or requested by the group contact.
Meet with the group coordinator or host before functions, introduce yourself, and confirm arrangements.
Communicate additional meal requirements and special requests to the Kitchen; be ready 15 minutes before each function begins.
Attend designated meetings, menu tastings, and wine tastings.
Return unused food to the Kitchen, store designated condiments properly, and return banquet supplies to designated storage areas.
Total group-function charges, prepare and present checks for payment, and handle void checks according to Accounting procedures.
Support the property’s Green and Safety Teams and participate in community events.
Ensure day-to-day departmental operations are effective and company standards, shift controls, and procedures are followed consistently.
Review and coordinate action on relevant internal and external audits.
Comply with company policies and procedures and statutory and company requirements for health and safety and food safety; ensure team members are trained accordingly.
Assist the Conference Service Manager with conference and meeting arrangements involving audio-visual requirements.
Position, install, and connect microphones, amplifiers, projectors, laptops, and lights; maintain equipment, make minor adjustments and repairs, and notify maintenance personnel of major malfunctions.
Supervise daily banquet operations, including supplies, setup, and food and beverage preparation and service.
Prepare weekly work schedules according to staffing guidelines and labor forecasts.
Conduct pre-function meetings with servers and review setup and service information.
Assist banquet staff with their duties to ensure optimal guest service.
Prepare and submit daily and weekly payroll and tip-distribution records.
Supervise and direct banquet associates, including captains and servers, and monitor performance and compliance with procedures throughout all phases of service.
Interview candidates; recommend hiring; schedule, train, develop, empower, coach, and counsel staff; resolve problems and maintain open communication; recommend and conduct performance and salary reviews; and recommend discipline or termination as appropriate.
Conduct training programs and regular meetings to improve staff performance and knowledge.
Perform other duties as assigned by management.
Maintain high standards for the work area and personal appearance and present oneself professionally to staff and guests.
Respond accurately to guest questions by maintaining familiarity with hotel and spa services and features and local attractions and activities.
Lead and create a team environment that promotes associate morale and commitment.

Benefits

401(k) retirement savings plan for all employees.
Employee Assistance Program (EAP).
Employee discounts.
Holiday premium pay for hours worked on designated holidays.
Financial assistance through the Employee Relief Fund and Hardship Loan Program.
Medical insurance for eligible full-time employees.
Dental insurance for eligible full-time employees.
Vision insurance for eligible full-time employees.
Paid time off for eligible full-time employees.
Paid holidays for eligible full-time employees.
Tuition reimbursement for eligible full-time employees.