Banquet Manager

BBL Hospitality•City of Troy, NY

2d•$63,000 - $68,000

About The Position

Banquet Manager administers banquet operations in such a manner as to bring into effect the superior product and service expected in accordance with policies and procedures adopted by the hotel. Reports directly to the Food and Beverage Director. Requirements include food and beverage operations experience; degree or related experience in the operations of a banquet and catering facility; knowledge of food handling and service techniques; and effective leadership and organizational skills. Physical requirements include carrying 30-75 lbs, walking, lifting, reaching overhead, pushing, pulling, bending, able to climb ladders and walk stairs. Hearing and visual ability to observe and detect signs of emergency situations are necessary.

Requirements

food and beverage operations experience
degree or related experience in the operations of a banquet and catering facility
knowledge of food handling and service techniques
effective leadership and organizational skills
carrying 30-75 lbs
walking
lifting
reaching overhead
pushing
pulling
bending
able to climb ladders and walk stairs
Hearing and visual ability to observe and detect signs of emergency situations are necessary

Responsibilities

Maintain organization of banquet service areas.
Assigns a Banquet Captain to each function
Reviews Menu/service (BEO) with sales Managers and Chef on a daily basis.
Coordinates and oversees all food requirements with kitchen, unless otherwise communicated through Banquet Supervisor.
Coordinates all liquor requirements with the Beverage Manger.
Maintains up-to-date details on banquet functions and communicates changes to supervisor or captains.
Responsible for labor costs of all service employees, therefore, supervises the scheduling of hourly service employees and reviews schedules in terms of coverage and adherence to budget guidelines.
Responsible for maintaining budgeted banquet beverage cost.
Communicates with Sales Managers and secretaries in obtaining menu guarantees and guest comments.
Insures that all scheduled catering functions take place on time and according to plan.
Supervises proper tabulation of all banquet checks and is responsible for insuring that all checks are presented to guest for signature.
Conducts “pre-Function Briefings”
Responsible for the control and maintenance of all service equipment
Have complete knowledge of emergency procedures.
Ensure complete customer satisfaction.
Customarily and regularly directs the work of at least two or more other full-time employees or their equivalent.
Participates in the hiring, firing, advancement, promotion or any other change of status of departmental employees.