Banquet Manager | Wellsworth Hotel

SHANER•Southbridge, MA

About The Position

The Banquet Manager oversees all aspects of the Banquet Department, including its operations, employees, service standards, and financial objectives. The role directs and evaluates the department and maintains a service and management philosophy centered on quality customer service. The manager trains employees, assigns and directs work, appraises performance, rewards and disciplines employees, and addresses complaints and problems. The position ensures daily procedures are completed, maintains food and beverage safety and quality according to hotel, Shaner, and franchise specifications, and establishes and trains staff on operational procedures and safe working conditions. The manager develops short- and long-range financial objectives, maintains the department’s annual budget, applies cost controls, and responds to guest issues. The role also coordinates communication with the General Manager and other department managers, supervisors, and staff. A flexible schedule, including weekends, holidays, and varied shifts, is required as business needs dictate.

Requirements

At least two years of supervisory experience in banquet operations.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to communicate satisfactorily with guests, management, and coworkers.
High school graduate or equivalent.
ServSafe and/or food safety training.
Alcohol awareness training, such as TIPS.
Familiarity with banquet sales and marketing tools and BEOs.
Ability to write routine reports and correspondence.
Ability to accurately perform mathematical calculations and use required measurement tools.
Ability to prepare budgets and ensure cost controls.
Knowledge of local activities and attractions appropriate for clientele.

Nice To Haves

Some college education preferred.
Bilingual English/Spanish is a plus.

Responsibilities

Manage all aspects of the Banquet Department and direct, implement, and maintain its service and management philosophy.
Oversee the department’s direction, coordination, and evaluation.
Train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Work a flexible schedule, including weekends, holidays, and varied shifts, as needed for business operations.
Ensure completion of daily Banquet Department operational procedures.
Maintain food and beverage safety and quality in accordance with hotel, Shaner, and franchise specifications.
Establish, maintain, and train staff on departmental operating standards, procedures, and safe working conditions.
Develop short- and long-range financial objectives consistent with property objectives.
Respond to and handle guest issues related to the department.
Ensure communication with the General Manager, other department managers, supervisors, and staff.
Manage employee performance to support productivity and a quality work environment.
Maintain and be responsible for the Banquet Department’s annual budget.
Perform other duties as assigned.