Banquet Manager

ASM Global•St. Simons, GA

1d•Onsite

About The Position

This job opening for a Banquet Manager at the Jekyll Island Convention Center sounds like a fantastic opportunity! The role involves overseeing all banquet functions, including coffee breaks, buffets, plated meals, and receptions. This role also involves daily contact with various team members, including the Executive Chef, General Manager, and Event Coordinator. It sounds like a dynamic and engaging position for someone with the right experience and skills! Note: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodations or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.

Requirements

At least two years of management experience in a high-volume banquet facility.
Excellent oral, written, and digital communication skills.
Proficiency in Microsoft Office Suite.
Willingness to work nights, weekends, and holidays.
Ability to read and use Profit and Loss statements and financial reports.
Strong organizational, planning, and interpersonal skills.
Must pass a background check.
Understanding and enforcing safety rules and company procedures.

Nice To Haves

Serve-safe certification preferred.

Responsibilities

Continuous training, coaching, and discipline of banquet staff and bartenders.
Ensuring room setups are completed on time and according to event diagrams.
Meeting client requirements as detailed in Banquet Event Orders (BEOs).
Managing staffing for event setup, execution, and breakdown, including third-party contractors.
Overseeing food and beverage operations to ensure client satisfaction and quality standards.
Conducting regular inventory checks and placing orders for supplies.
Maintaining high health department and internal sanitation audit scores.
Ensuring cleanliness and functionality of service/setup equipment.
Handling payroll timekeeping for in-house and temporary workers.
Interviewing, hiring, training, and managing banquet employees.