A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Whether it is a social or corporate event, the Banquet Manager's primary role is to provide patrons with an unforgettable experience. Specifically, he or she will lead the overall execution of all events, including event set-up, food and beverage service delivery, and breakdown. An ideal candidate for this role will be an organized and vibrant individual with previous experience managing large parties or events.
Tasks & Responsibilities :
Attend all BEO meetings to coordinate details of each event with the Sales and Culinary teams, including the set-up, timing of events, service delivery, etc. Determine the number of banquet team members required to execute each event; preparing work schedules based on that determination. Supervise the event set-up to ensure that the tables, chairs, table settings, serving stations, and other event equipment are placed according to the diagram. Serve as the on-site contact to answer questions or accommodate any last minute/special requests from the group contact. Oversee the guest flow, serving of the food and beverage, and clearing of the soiled dishes. Ensure safe food handling. Maintain the quality of food and beverage in the banquet space. Supervise the event breakdown; ensuring that the event space is cleaned up, all equipment/supplies are returned to the proper areas, and that all other side work has been completed. Charge group folios in the PMS system following every event. Verify the accuracy of, making adjustments, and approving the Banquet team's timecards in accordance to payroll deadlines. Distribute service charge payout to the banquet team based on hotel policy and federal, state, and local laws. Recruit, hire, train, coach, and counsel the banquet team; ensure service standards are exceeding expectations. Perform a monthly inventory on all banquet glassware, plateware, flatware, liquor, beer, wine, mixers, garnishes, and other banquet supplies; ordering more as needed. Maintain all banquet equipment and facilities in an organized, clean, and safe environment. Performs other duties as assigned.
Education and Experience:
Bachelor's degree in Hospitality preferred. 2+ years of banquet/event management experience. Hotel experience strongly preferred. ServSafe Food Handler Certificate preferred.
Required Skills/Abilities:
Proficient in Microsoft Office Suite, G-Suite or related software. Ability to quickly learn hotel related/catering management systems. Excellent communication skills, both written and verbal. Excellent interpersonal and conflict resolution skills. Excellent organizational skills and attention to detail. Excellent time management skills with a proven ability to meet deadlines. Strong leadership skills. Ability to multitask by prioritizing tasks and delegating them when appropriate. Ability to remain flexible and adapt to constant change. Ability to act with integrity, professionalism, and confidentiality. Must be willing to workdays, nights, overnights, weekends, and holidays; and dates that meet the demands of a hotel environment.
Physical Demands:
Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Must be able to access and navigate through each department at the hotel. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
