Banquet Manager

HEI Hotels and Resorts•Miami, FL

17d

About The Position

The Banquet Manager supervises the daily operations of the banquet area to achieve customer satisfaction, quality service, and compliance with local and corporate standard operating procedures. The role may participate in budgeting and monitor daily revenues and payroll expenses. It oversees banquet associates and banquet-area service, supplies, setup, food and beverage preparation, and event execution, while ensuring accurate customer billing and service-charge and payroll reporting.

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 or 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, 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 or termination as appropriate.
Oversee daily banquet operations, including ordering and maintaining supplies and reviewing event setup and food and beverage preparation and service.
Ensure banquet operations comply with LSOPs, SOPs, Banquet Event Orders, safety regulations, and procedures, and maintain appropriate service, quality, and hospitality.
Meet with customers to review Banquet Event Orders and address changes, issues, or problems.
Calculate and review banquet checks for accuracy and present them to customers for signature and payment.
Calculate and prepare daily service charges and payroll, and report them accurately and promptly to the Accounting Department.
Monitor and control maintenance and sanitation of banquet areas and equipment.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.