Banquet Manager

HEI Hotels & Resorts•Miami, FL

19d•$80,000 - $85,000

About The Position

Supervise the daily operations of the Banquet area to achieve customer satisfaction, quality service, and compliance with local and corporate standard operating procedures. The Banquet Manager oversees banquet operations and may participate in budgeting and monitoring daily revenues and payroll expenses. The role also leads banquet associates and supports the delivery of high-quality food and beverage service in accordance with banquet event orders, safety procedures, and hotel standards.

Requirements

More than two years of post-high-school education.
One to two full years of employment in a related position with this company or another organization.
Working knowledge of HEI banquet/catering food and beverage services, policies, or operations.
Knowledge of computer equipment.
Ability to compile facts and figures in accordance with established procedures.
Willingness to help coworkers with their job duties and work as a team player, with or without reasonable accommodation.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plan preparation, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, including the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Supervise and direct banquet associates, including captains, servers, lead housemen, and housemen.
Interview candidates; recommend hiring; schedule, train, develop, empower, coach, and counsel associates; resolve problems; maintain open communication; recommend and conduct performance and salary reviews; and recommend discipline and termination as appropriate.
Supervise daily banquet operations, including ordering and maintaining supplies and reviewing room setups and food and beverage preparation and service, to ensure compliance with LSOPs, SOPs, Banquet Event Orders, and safety procedures.
Meet with customers to review Banquet Event Orders and discuss changes, issues, or problems to ensure delivery of a quality product.
Calculate and review banquet checks for accuracy and present them to customers for signature to ensure payment.
Calculate and prepare daily service charges and payroll, ensuring accurate and prompt reporting to the Accounting Department.
Monitor and control the maintenance and sanitation of banquet areas and equipment to protect assets and ensure quality service.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.