Banquet Manager

Westin San Antonio•San Antonio, TX

3d•Onsite

About The Position

The Banquet Manager contributes to hotel overseeing the daily operations of the banquet department. This role is responsible for event planning and execution, staff management, financial and inventory controls, coordinate with culinary and sales department to ensure all guests’ needs and requests are met. The banquet manager will be responsible for grand buffets and other internal events executed in the banquet space. This position also aids the other food and beverage outlets as assigned by the Director of Food and Beverage and assists the sales team during sales blitzes and wedding shows.

Requirements

One year of event catering and/or event management experience and/or previous hotel operations experience preferred.
Two years’ experience in the service industry.
High School Diploma or equivalent.
Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
Must be able to stand for ten hours, bend, stretch, reach.
Must be able to see and hear.
Must be able to speak and read English.
Knowledge of identifying opportunities to achieve financial performance goals and GSS/ESS related goals.
Knowledge of budget limitations and cost controls.
Knowledge of Food and Beverage costs and how to figure.
Knowledge of configurations and set ups for function space.
Knowledge of competition and what this property has (or doesn’t have) over others.
Knowledge of continual growth and development of the banquet department through development of training and materials to fit the departmental goals.
Knowledge of daily hotel operations check daily events, bulletin boards and are up to date on changes, new procedures and events.
Knowledge of the entire property, staff, services, hours of operation, locations.
Knowledge of BEO interpretation.
Knowledge of Banquet Management Software.
Skills in Event and Logistics Management.
Skills in Training and development.
Skills in preparing banquet checks and payroll.
Skills in understanding target audience, develop and support holiday and seasonally driven events.
Computer literate.
Ability to maintain organization of supplies and equipment needs.
Ability to ensure that proper par levels are maintained.
Ability to secure and manage any outside vendors, equipment rentals or other banquet related needs.
Staff leadership.
Ability to multi-task, remain associate and guest service centric.
Ability to effectively communicate with guests, department heads, associates and home office support staff.
Ability to solve guest issues with professionalism while maintaining a hospitable attitude.
Ability to assist the sales team to market and promote the venue to increase exposure and sales.
Ability to track GSS and ESS scores and be proactive in ensuring that our goals are reached.
Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook.
Must maintain certification from a brand approved responsible vendor training program.

Nice To Haves

Associates or Bachelors degree preferred.
The ability to communicate in another language may be helpful.

Responsibilities

Oversee the daily operations of the banquet department.
Responsible for event planning and execution.
Responsible for staff management.
Responsible for financial and inventory controls.
Coordinate with culinary and sales departments to ensure all guests’ needs and requests are met.
Responsible for grand buffets and other internal events executed in the banquet space.
Aid other food and beverage outlets as assigned by the Director of Food and Beverage.
Assist the sales team during sales blitzes and wedding shows.
Maintain banquet and meeting rooms through a preventative maintenance program.
Ensure all meeting spaces are guest ready when not in use.
Coordinate guest request with operational personnel and serve as point of contact during events.
Ensure that all logistical needs for the event are coordinated and communicated with the team (chef, banquet capt, catering sales manager).
Promote positive morale and friendly attitudes along with attentive service.
Complete administrative duties in a timely manner: Banquet Payroll, changes in guest request i.e. guarantees, set ups, banquet checks, function surveys, etc.
Participate in weekly meetings, BEO, leadership, etc.
Work within budgeted guidelines for maximum revenues and within labor models.
Maintain safety and security practices, have thorough knowledge of emergency procedures and training.
Ensure guests are provided with the highest quality product and service through continual training/development.
Ensure departmental team members receive proper responsible vendor training within 90 days of hire and maintain this training throughout their tenure.
Assist with other Food and Beverage outlets as needed in the absence of events.
Other duties as assigned, that the associate is capable of performing.