Banquet Manager

Spokane Tribe Resort & Casino•Airway Heights, WA

11d•Onsite

About The Position

Under the supervision of the Director of Sales & Special Events, the Banquet Manager provides leadership and direction prior to and during catering events, with attention to detail, to ensure successful event execution.

Requirements

Must be at least 21 years of age.
Possess and maintain a valid driver’s license.
Possess an operational cell phone and reliable transportation.
High school diploma or GED equivalent required.
Five (5) years’ progressive experience in professional catering/banquets operations, including two (2) years Banquet Manager, or three (3) years Banquet Captain experience at a comparably sized hospitality environment.
Obtain and maintain a valid WA State Health Card/Food Handlers Permit.
Obtain and maintain a valid MAST certification.
Strong guest service and problem-solving skills.
Able to multitask in a fast-paced environment
Must be able to tolerate areas containing varying noise, smoke, and temperature levels
Ability to secure and maintain STATE OR TRIBAL Gaming License.
Knowledge of event standards, practices, and procedures as well as food and beverage products, services, and equipment.
Exhibit knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
Exhibit knowledge of supervisory; budgetary and human resources principles and procedures.
Exhibit knowledge of applicable laws and regulations as well as STC’s internal controls, policies, and procedures.
Demonstrate computer proficiency with Microsoft Office Suite software, Banquet POS and catering systems.
Demonstrate strong organizational, planning, and time management skills.
Demonstrate strong communication skills. Read, write and speak English fluently.
Demonstrate skill in working courteously with the public as well as developing and maintaining strong working relationships.
Demonstrate skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
Demonstrate ability to execute seated events and buffets ranging in concept from plain to elaborate.
Demonstrate ability to work effectively in a team environment with minimal supervision.
Demonstrate ability to exercise independent judgment and be fiscally prudent.
Demonstrate ability to cheerfully handle stress in a fast-paced environment.
Demonstrate ability to perform mathematical computations pertaining to the position.
Demonstrate ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Demonstrate working knowledge of health & safety standards, and safety regulations as required.

Responsibilities

Identify the needs of clients accurately and formulate operational plans to ensure successful event execution.
Participate in meetings working with team members to find efficiencies and plan for the logistics of upcoming events, especially high-volume events.
Coordinate and supervise the execution of all event orders (BEOs) and ensure client specifications are adhered to and that the function runs smoothly and efficiently.
Greet guests; direct and assist staff continually during execution of events.
Conduct function reviews with clients; adjust specifications as necessary and perform follow-up to ensure all details are correct.
Ensure all elements of the event are set up to client satisfaction by supervising set-up staff.
Resolve guest and team member complaints in a diplomatic and levelheaded manner quickly, professionally, and effectively.
Readjust priorities readily to respond to pressing and changing client and guest demands or requests.
Coordinate with Accounting to manage all aspects of cash handling procedures.
Foster and lead open communication with areas such as the kitchen, stewarding, and facility setup while promoting teamwork and looking for shared labor opportunities.
Inspect function rooms regularly to ensure they are maintained in excellent condition at all times; also inspect to ensure catering/banquet setup details conform to written correspondence.
Obtain equipment and supplies needed for each event; monitor equipment to ensure it is maintained and properly functioning.
Maintain product and service quality standards by conducting ongoing evaluations.
Maintain appropriate staffing levels; schedule staff to ensure an adequate number is available to serve each event.
Supervise and develop direct reports by mentoring, coaching, and providing constructive performance feedback.
Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are executed as expected.
Interview, recommend hires, write and issue performance evaluations, resolve problems, provide open communication, and recommend corrective action and/or termination, when appropriate.
Conduct all onboarding and continuous training programs and have regular meetings to increase staff performance and knowledge.
Manage inventory and ordering to ensure that supplies and products are neither over nor under-ordered; ensure inventory is managed and controlled.
Review sales for the previous day and resolve discrepancies with Accounting. Track revenue against budget.
Prepare weekly work schedule in accordance with staffing guidelines and labor forecasts.
Recommend and implement techniques to improve productivity, reduce costs, and improve guest service.
Confer with department head to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.
Conduct pre-function meeting with catering/banquet staff and review all information pertinent to set-up and service of group.
Inspect table and bar set-ups, check for cleanliness, neatness, and agreement with group requirements and departmental standards, and rectify deficiencies with respective personnel.
Inspect buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.
Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
Communicate additional meal requirements and special requests to the Kitchen.
Ensure that unused food is returned to the Kitchen; designated condiments are broken down and properly stored and that all Banquet supplies are returned to designated storage areas.
Total all charges for the group function, prepare check and present to group contact for payment.
Handle void checks in accordance with Accounting procedures.
Prepare and submit daily/weekly payroll and service charge distribution records.
Ensure the department operates effectively on a day-to-day basis, confirming company standards are met and delivered consistently with attention to detail.
Review and coordinate action to any relevant internal and external audits in order to enhance the environment and achieve positive consistent results.
Maintain updated knowledge of all STC and department policies and procedures.
Comply with statutory and company requirements regarding Health, Safety, and Food Safety, and ensure strict adherence by team members through consistent training.
Lead by example in all areas including punctuality, appearance, work quality, etc.
Perform other duties as assigned.