B&C Manager

Summary of Position

The Banquets Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintaining service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with company policies and procedures.

Essential Functions and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Along with complying with all laws, company policy, and brand standards, the following are the Essential Functions of this position: 

1. Interview, select, train, supervise, counsel and disciple staff.
2. Maintain the highest level of professionalism in conduct and appearance at all times.
3. Be empowered to guarantee total guest satisfaction.
4. Communicate to the property’s leaders regularly.
5. Provide consistent, friendly, courteous, and attentive service to hotel guests.
6. Determines set-ups in conjunction with Sales Managers.
7. Coordinates functions with service and culinary staff. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of the entire banquet staff.
8. Brief staff on functions and procedure of service.
9. Establish high standards of quality service and maintain them through effective training and continuous upgrading.
10. Maintain the equipment entrusted to his care and keep pars up.
11. Participate in the completion of the yearly marketing plan and ensure correct and comprehensive information is provided. 
12. Complete all training as assigned. 
13. Develop and initiate all actions necessary and appropriate to achieve established sales goals and business revenue goals for the hotel.  
14. Actively and consistently participate in sales meetings, planning sessions, and brainstorming opportunities to increase results for hotel’s business. 
15. Complete all sales activities objectives and goals and ensure they are entered into Delphi. 
16. Prepare and distribute internal/external letters, forms, bookings, contracts, BEO’s, group resumes, rooming lists, event schedules, and mail in an accurate and timely manner. 
17. Maintain records, reports, closing reports and payroll costs.
18. Inspect function rooms and write work orders for the Engineering Department to maintain rooms in excellent condition.
19. Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.
20. Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
21. Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
22. Prepare for and conduct departmental meetings.
23. Create and maintain the banquet server and set up staff schedule.
24. Ensure all cash handling procedures are met.
25. Maintain cleanliness of all outlets daily.
26. Assimilate into the Hotel’s “Guest Service” culture through understanding, supporting and participating in all elements of providing our hotel’s guests with superior guest service.
27. Planning and setting up special events (ex. Mother’s Day, Easter, Thanksgiving, New Years, Holiday Events, etc.) 
28. Fill vacant positions in restaurants when needed and/or in off-season.
29. Any other duties directed by the restaurant General Manager and/or Food and Beverage Director. 

Competencies

1. Event Coordination: Ability to plan, organize, and execute events smoothly, ensuring client satisfaction.
2. Staff Management: Leadership in training, scheduling, and supervising banquet staff to ensure top performance.
3. Customer Service: Exceptional communication and problem-solving skills to meet and exceed guest expectations.
4. Budget Management: Competence in managing costs, optimizing resources, and maximizing profitability.
5. Attention to Detail: Ensuring all aspects of the banquet are flawless, from table settings to food presentation.
6. Time Management: Efficiently managing multiple events and tasks simultaneously within tight deadlines.

Supervisory Responsibility

The Banquet Manager is responsible for the banquet and set up staff.

Work Environment

Most of the work is conducted on-site at the resort’s event venues, indoor and outdoor. This includes office work, but also significant time spent in kitchens, dining areas, or event spaces overseeing staff and operations. A dress code is required.

Physical Demands

This position is located at the resort property. Working at a desk and being on your feet walking or standing for most of the day is required. The lifting of supplies and equipment that may exceed 50 lbs could also be required. Bending down, kneeling, crouching, squatting, and pushing are other physical demands that may be required of you. Accepting this job indicates you understand these physical demands and are able to complete the essential functions of the job.

Position Type/Expected Hours of Work

This is an hourly, part time or full time position. Due to the nature of hospitality operations, which include weekends, evenings, and holidays.