Banquet Manager

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SCOPE AND GENERAL PURPOSE

Hires, trains and directs the banquet staff in servicing all banquet activities to ensure guest satisfaction. To be responsible for the smooth running of the banqueting department in achieving standards of service, customer care and profitability as required by company policy.

MAIN DUTIES

1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

2. Supervise the set-up of function rooms according to event order specifications.

3. Supervise clean-up of function room and proper breakdown and storage of equipment.

4. Enter billing information into point of sale/automated sales system to generate a final guest check.

5. Process payroll for employees which includes calculating number of hours worked and gratuity distribution.

6. Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.

7. Ensure full and timely set up/service and close down of banquet rooms achieving guest satisfaction and fulfilment of standards required by company policy.

8. Ensure professional briefing of all banquet staff prior to service as required by company policy.

9. Ensure all supervisory staff are skilled in controlling the floor to maintain professional and timely service.

10. Maintain a professional and caring relationship with the organizer(s), key banquet attendees and positively address any area of dissatisfaction.

11. Ensure accurate billing of all banquet items in line with company policy.

12. Encourage repeat business by determining and being alert to future banqueting needs in line with company policy.

13. Ensure all bar/wine staff are certified in service of alcoholic beverage as required by company policy.

14. Assist in the planning of banquet menus and a calendar of events in order to achieve revenue and profit as stated in the budget.

15. Communicate both verbally and in writing to provide clear direction to staff.

16. Comply with attendance rules and be available to work on a regular basis.

17. Perform any other job-related duties as assigned.

REQUIRED SKILLS AND ABILITIES

1. Completion of secondary school is required.

2. Completion of a college or other program related to hospitality or food and beverage service management is required.

3. Several years of experience in the food service sector, including leadership experience is required.

4. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.

5. Ability to lift/carry weight up to 50 pounds.

6. Ability to push/and pull carts of products weighing up to 150 pounds.

7. Ability to establish and maintain effective working relationships with associates, customers and

patrons.

8. Must have the ability to communicate in English.

9. Always maintain a professional appearance and manner.

Job Types: Full-time, Permanent

Salary: From $70,000.00 per year

Benefits:

• Dental care
• Employee assistance program
• Extended health care
• Housing allowance
• Life insurance
• On-site gym
• On-site parking
• Vision care
• Wellness program

Schedule:

• 8 hour shift
• Day shift
• Evening shift

Supplemental pay types:

• Bonus pay
• Overtime pay
• Tips

Work Location: One location