Banquets Manager

Horseshoe Bay Resort•Horseshoe Bay, TX

5d•Onsite

About The Position

The Banquets Manager is responsible for overseeing all aspects of banquet operations, including staffing, room setups, and event execution. This role requires excellent communication and leadership skills to ensure high standards of service, sanitation, and cost-effectiveness. The manager will develop and maintain departmental policies, train and coach staff, manage schedules and payroll, and ensure all event spaces and equipment are in excellent working order. This position also involves active participation in departmental meetings and maintaining a safe and responsible work environment.

Requirements

Excellent oral and written communications skills.
Comprehend reading materials, speak, read and write English.
Neat in appearance and well groomed.
Maintain proper associate uniform standards and footwear which is slip resistant and polished.
Requires problem solving abilities.

Responsibilities

Review written communication, including resumes, daily/weekly Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements.
Communicate all changes within the Banquet Department and make adjustments.
Communicate information to the kitchen and other supportive departments prior to and during events.
Ensure appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
Facilitate communication between Event Management, Member, Guest, Banquet Chef, Front of House Management/Supervisor team on all Banquet needs.
Submit a daily recap of all banquet information regarding revenue, staffing, issues/concerns, weather, and amount of covers at the end of a shift to the Director of Food & Beverage.
Develop and maintain all policies, procedures and quality standards within the department, utilizing a continuous improvement approach.
Ensure proper information on operation requirements, as well as execution, are properly delegated and distributed amongst the staff.
Inform staff on all areas of coverage and give them the responsibility and power to accomplish company goals for successful banquets.
Assure actions of hiring staff, firing, evaluations, and disciplinary are handled fairly and professionally.
Maintain a high level of service by constantly training and coaching all direct reports and staff.
Develop and maintain employee schedules each week.
Responsible for evaluation, job performance, and reporting weekly payroll.
Perform daily time keeping and tip reporting duties.
Responsible for all employee paperwork and proper filing.
Inspect restaurant hallways, meeting rooms, store rooms and public areas.
Attend all Food and Beverage meetings and relay all information to line level associates.
Ensure superior service and sanitation standards, all rooms and table top utensils must be detailed and presentable prior to every function.
Make sure all equipment is in working order for the department.
Be active in preventative maintenance around the resort.
Maintain a clean, safe and environmentally responsible work environment.