Banquets Manager - Greensburg

Hotel•Greensburg, PA

7d•Onsite

About The Position

The Banquet Manager is responsible for planning, coordinating the delivery of all food and beverage for Banquet functions held throughout the Casino and event space and maintain the standards prescribed by management. The position is primarily concerned with front of house activities and the operational coordination, directing, and overseeing all aspects of a banquet or event, including set-up, menu selection and food presentation, serving, and clean-up while focusing on detail and quality presentation and customer service.

Requirements

Must be RAMP and Serv-Safe certified.
Requires thorough knowledge of restaurant/bar practices and procedures.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Must be able to work in smoke filled environments.
Must have full working knowledge of POS.
Must be able to obtain and maintain licensure as required by The State Gaming Agency for the position.'
Must have knowledge of approved Responsible Gaming Program.
Required to work nights, weekends, and/or holidays.
High school diploma or equivalent required; some college preferred.
Handling, carrying or lifting items weighing up to 50 pounds.
Ability to withstand physical demands, such as standing and walking briskly for extended periods of time; pushing, pulling stooping, bending and squatting continuously throughout shift.

Nice To Haves

A degree in hospitality or business management is preferred.

Responsibilities

Achievement of budgeted food sales, beverage sales and labor costs.
Achieve maximum profitability and over-all success by controlling costs and quality of service.
Liaise on an on-going basis with the Banquet Sous Chef to ensure client needs and requirements will be met.
Completion of weekly schedules.
Schedule staff as necessary to ensure adequate and consistent levels of service.
All aspects of the supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff.
Review and insure compliance of all room set ups in accordance to company standards.
Completion of Banquet Bar Requisitions, control policies.
Control of Banquet inventory to include china, cutlery, glassware, linen, décor, and equipment.
Completion of function banquet checks in an accurate and timely fashion.
Help in preparation of forecast and actual budget function sheets.
Completion of forecast and actual budget function sheets, weekly payroll and gratuity input.
Maintain records for inventory, labor cost, food cost and other Cost of Sales.
Following of proper purchasing and requisitioning procedures.
Attendance and participation of weekly 1:1, Director of Food and Beverage meetings.
Assist Sous Chef in menu planning and pricing.
Provides labor costing information for Function Summary.
Coordinates with other staff and departments to arrange for the delivery of requested services.
Responsible to ensure Quality of Event set-up with Inspection of event set-up prior to guest’s arrival ensuring that client specifications have been met.
Greet customer upon arrival, maintain presence during function, presents/settles billing and reviews for satisfaction with client post event.
Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded.
Supervises clearing and post function clean-up and the handling, storage and security of all catering service equipment.
Assures that all china, silverware, linen, etc. are returned to their proper locations after each event.
Maintains clean and orderly back areas, pre-function areas and storage areas.
Follow-up each function by completing a Function Critique and submit to the Director of F&B and Sous Chef.
Continuously evaluate strategies and ideas for enhancements to benefit the guests.
Timely Completion of Collateral Administrative requirements.
Department meeting being held monthly.
Ensures compliance with all regulatory controls and the State Gaming Control Agency.
Knowledge of safety procedures to ensure employee and guest safety.
Maintains company operating standards.
Demonstrates professionalism that reflects our brand and company values.
Ability to extend complimentaries in accordance with the property comp matrix.