Banquet Manager
About The Position
The Banquet Manager directs and motivates the team while personally assisting in providing high-quality service that meets requirements and standards. The role monitors and controls financial and administrative responsibilities, including asset protection, and communicates clearly with everyone involved in the success of each event. The manager identifies training opportunities and plans strategies to achieve goals. The position oversees banquet operations, including planning supplies, applying event-related laws, maintaining sanitation and equipment, controlling beverage costs and inventories, scheduling service staff, and supporting customer satisfaction and business growth. It also leads and participates in event service, develops team performance, and serves as a liaison to the kitchen. The Banquet Manager models and promotes exceptional guest service, gathers feedback, handles complaints, and supports continuous improvement. The role also communicates emergency procedures, trains staff in safety, observes employee service behaviors, provides feedback, participates in corrective action planning, reviews guest and meeting planner satisfaction results, and attends relevant meetings.
Requirements
- High school diploma or GED.
- Two years of experience in event management, food and beverage, or a related professional area.
Responsibilities
- Project departmental supply needs, including china, glass, silver, buffet presentations, and props.
- Apply knowledge of laws related to events.
- Manage banquet activities to maximize customer satisfaction and support event success.
- Reinforce standards, policies, and procedures, and maintain established sanitation levels.
- Manage departmental inventories and maintain equipment.
- Use banquet beverage records to control liquor costs and manage beverage inventory.
- Schedule banquet service staff to forecast and service standards while maximizing profits.
- Help develop lasting relationships with groups to retain business and increase growth.
- Set goals and delegate tasks to improve departmental performance.
- Conduct monthly meetings with the Banquet team.
- Develop and apply knowledge of food and wine pairings, cuisine, and current event trends.
- Act as a liaison to kitchen staff.
- Lead shifts and actively participate in servicing events.
- Set a positive example in guest relations and gather guest feedback on product quality and service.
- Respond to and handle guest problems and complaints.
- Empower employees to provide excellent customer service and ensure they understand expectations and parameters.
- Improve service performance and emphasize guest satisfaction and continuous improvement in departmental meetings.
- Review comment cards and guest satisfaction results with employees.
- Communicate and execute departmental and property emergency procedures and ensure staff are trained in safety procedures.
- Observe employee service behaviors and provide individual feedback.
- Monitor employee progress and lead discussions with staff each period.
- Participate in developing and implementing corrective action plans.
- Review quarterly Meeting Planner Survey results and help implement corrective action to address service challenges and improve guest satisfaction.
- Attend and participate in pertinent meetings.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
