Resort Banquet Manager-Banquets Singing Hills

Syucan•El Cajon, CA

1d•Onsite

About The Position

The Resort Banquet Manager is responsible for managing banquets, activities, and staff. This role ensures the efficient operation of banquets by overseeing event orders, staff scheduling, and communication of event information. The manager is also responsible for maintaining compliance with ABC laws, RBS guidelines, and all health, safety, and labor regulations including OSHA/SERV safe standards. Key duties include providing guidance and training to banquet staff, ensuring responsible alcohol beverage service, managing cash transactions and accounting, promoting excellent guest service, and developing team members through performance monitoring and appraisals. Additionally, the manager maintains safe and sanitary banquet areas, oversees inventory control, ordering, and cost management for banquet beverages and supplies, and manages labor and scheduling based on business levels. The position also supports overall food & beverage service operations in restaurants and bars during low banquet activity or when additional leadership is needed, coordinating with other managers to maintain service standards and a seamless guest experience.

Requirements

High School Diploma or G.E.D.
ServSafe Manager Certification
CA ABC Responsible Beverage Service Certification
California Driver's License in good standing
5 years banquet/catering experience
6 months of cash handling experience
Ability to communicate and interact effectively with team members and guests
Ability to prioritize and perform multiple tasks and assignments
Ability to communicate effectively in the English language
Ability to maintain professionalism and composure
Ability to understand verbal directives and written instructions
Ability to document and complete office forms
Ability to count U.S. currency and make change in a fast-paced environment
Ability to recognize counterfeit monies
Ability to perform simple mathematical calculations
Working knowledge of word processing and spreadsheet applications
Ability to provide guidance to staff
Ability to accept constructive criticism
Ability to stand and walk for up to 8 hours at a time
Ability to carry large serving tray and tray jacks
Ability to routinely lift and carry 35 pounds
Ability to bend, stoop, push and pull
Ability to work in a smoking environment
Ability to appear for work on time

Nice To Haves

Serve safe certified
Multi-lingual

Responsibilities

Ensures efficient operation of banquets by reviewing event orders, scheduling and assigning duties to banquet staff, communicating pertinent event information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, drafting food production sheets, monitoring banquet staff performance, tracking and allocation of gratuities and performing banquet duties as needed.
Maintains adherence to ABC laws and ensures all team members follow RBS guidelines and are up to date with certifications.
Ensures compliance with all health, safety, and labor regulations, including OSHA/SERV safe standards and break compliance.
Provides guidance to Banquet Servers, Banquet Houseperson, and Banquet Captains by holding pre-event meetings, delegating duties for each event, ensuring room set up to specifications, and proving training as needed.
Ensures responsible alcohol beverage service polices are followed by asking for proper identification from guests that appear to be under the age of 30, monitoring alcohol consumption, ensuring guests do not become intoxicated following established procedures, stopping alcohol service at the designated time, and clearing the room of all alcoholic containers, glasses and bottles for each venue at the time specified.
Provides accounting of transactions by entering cash transactions in to point-of-sale system, counting currency, logging guest discounts, vouchers, VIP points and credit cards on to cashier drop work sheet, balancing money drawer against generated cashier report following established procedures, and reporting discrepancies to the food service management team.
Promotes guest service by monitoring and ensuring guests are serviced in a professional and timely manner, proactively speaking with guests, resolving guest concerns, and referring complex problems to the Director of Catering.
Develops team members by monitoring team member performance, identifying on-going training needs, conducting performance appraisals, and providing counseling, guidance and corrective action as needed.
Maintains safe and sanitary banquet areas by cleaning surfaces, breaking-down buffets, beverage tables, storing equipment and supplies in designated areas, and disposing of all trash.
Oversees inventory control, ordering, and cost management for banquet beverages and supplies.
Monitors and manages labor and scheduling based on business levels, ensuring efficiency while maintaining service quality.
Ensures banquet equipment and supplies are stocked and clean by submitting supply requisitions, placing delivered water, food and supplies in designated areas, polishing silverware, folding napkins, and cleaning shelves, condiment holders, tables and counters according to established procedures.
Supports restaurant and bar operations by assisting with overall food & beverage service operations when banquet activity is low or when additional leadership support is required.
Coordinates with restaurant managers and culinary leadership to maintain service standards, assists with staffing coverage during high volume periods, ensures adherence to service procedures, and helps maintain a seamless guest experience across both banquet and restaurant outlets