Banquet Manager - Year Round

Jackson Hole Mountain Resort

48d•Onsite

About The Position

Position Title: Banquet Manager Reports To: Catering Sales Manager Department: Food & Beverage Classification: Full Time Year Round JOB DUTIES • Oversee the execution of events; leads and delegates to a team of banquet captains, servers, bartenders, server assistants, and stewards to ensure high end and prompt service to guests. • Works in tandem with banquet culinary leadership team to provide superior guest service in all facets of banquet operations including buffet, plated, reception, and other function styles. • Primarily responsible for the execution and timely and accurate billing of events. • Acts as the communication handover from the sales team who contracts the event and from there is the on-site planning and day of contact to clients for events. • Responsible for scheduling of staff for banquet events, with consideration of budget and service volumes/styles. • Ensures payroll and tips to staff are completed in a timely and accurate manner. • Hire, train, motivate, and evaluate staff members. • Attend weekly BEO meetings with review of BEO distribution 2 weeks in advance • Management and care of banquet inventory including plateware, glassware, cutlery, service items, buffet displays, chaffers, utensils, props, signage, etc. and communicate needs on an annual basis to Catering Sales Manager. • Responsible for catering location cleanliness, maintaining health code standards and consistent sanitation, ensuring the restaurant meets all quality and food-service requirements • Responsible for effective communication and enforcement of all JHMR guidelines, policies, and communications. • Leads by example to mentor, coach and counsel, and develop associates. • Reports on areas of service and efficiency opportunities to Catering Sales Manager • May be asked to assist in other food and beverage outlets during slow periods. -- Employees are held accountable for all duties of this job—

Requirements

Excellent customer service abilities.
Strong leadership and management skills with ability to motivate staff.
Excellent verbal and written communication skills.
Ability to make decisions under pressure.
Proficient in Microsoft Office Suite.
Organized with attention to detail.
Works well under pressure and deadlines; ability to multitask in a high-stress environment.
Ability to maintain budgets and manage inventory.
Strong understanding of BEO creation.
Strong understanding of fine dining service standards.
Thorough understanding of company policies and practices.
Must be available to work early mornings, evenings, weekends, and holidays.
High school diploma or GED required
Minimum two years of progressive management experience in food and beverage, with a minimum of one year as a banquet manager. required
Minimum five years previous experience in the restaurant industry in a resort setting required
Minimum two years as a banquet manager overseeing large scale events in a resort setting.
TIPS certification
Food Safety Certification (Basset, Food Handlers, ServSafe, etc)

Nice To Haves

Previous experience in a ski resort preferred.
Large scale wedding and corporate event experience preferred.

Responsibilities

Oversee the execution of events; leads and delegates to a team of banquet captains, servers, bartenders, server assistants, and stewards to ensure high end and prompt service to guests.
Works in tandem with banquet culinary leadership team to provide superior guest service in all facets of banquet operations including buffet, plated, reception, and other function styles.
Primarily responsible for the execution and timely and accurate billing of events.
Acts as the communication handover from the sales team who contracts the event and from there is the on-site planning and day of contact to clients for events.
Responsible for scheduling of staff for banquet events, with consideration of budget and service volumes/styles.
Ensures payroll and tips to staff are completed in a timely and accurate manner.
Hire, train, motivate, and evaluate staff members.
Attend weekly BEO meetings with review of BEO distribution 2 weeks in advance
Management and care of banquet inventory including plateware, glassware, cutlery, service items, buffet displays, chaffers, utensils, props, signage, etc. and communicate needs on an annual basis to Catering Sales Manager.
Responsible for catering location cleanliness, maintaining health code standards and consistent sanitation, ensuring the restaurant meets all quality and food-service requirements
Responsible for effective communication and enforcement of all JHMR guidelines, policies, and communications.
Leads by example to mentor, coach and counsel, and develop associates.
Reports on areas of service and efficiency opportunities to Catering Sales Manager
May be asked to assist in other food and beverage outlets during slow periods.