Banquet or Catering Manager - St. Paul RiverCentre

Morrissey Hospitality•Saint Paul, MN

4d•$61,000 - $65,000•Onsite

About The Position

Manages the activities of the onsite and offsite banquets/catering departments with primary responsibility for hiring, training, scheduling, discipline, and evaluation of staff and managers within the department. Other responsibilities include ownership of the budget, forecast and financial performance of the department; fill the needs of banquet event orders and supplies for the department; monitoring activities and services to ensure the department is operating to plan.

Requirements

Two (2) year hospitality management degree or combination of education and experience.
Two (2) years related experience
Food Safety and Alcohol Service certification or ability to obtain within 30 days of hire.
While performing the duties of this job, the employee is regularly required to position self to move about.
The employee frequently is required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management.
The employee may need to travel (locally) to other properties occasionally.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Must be able to occasionally lift and/or move up to 50 pounds.
Will be required to push/pull equipment exceeding 400 pounds with assistance.

Nice To Haves

Four (4) year hospitality management degree
Bilingual

Responsibilities

Assists the Venue Management / Executive Chef with the department expense budget and managing it within the approved guidelines.
Oversees the billing, payroll, and gratuities personally and with assistant banquet managers.
Responsible for all equipment inventory and supply maintenance of department.
Attends financial review meetings monthly as directed by management and understands fully the P&L reports of the department.
Consults with representatives of client group or organization to execute details such as number of persons expected, display space desired, and food service schedule when on site.
Directs workers in preparing rooms and erecting displays and exhibits.
Edits payroll on a daily basis.
Responsible for labor reports weekly.
Cross trains and is capable of supervising hotel dining outlets.
Follows department and property policies, procedures and service standards.
Complies with safety and security procedures and participates in all recycling and energy initiatives.
May be asked to assist in driving vehicles.