Banquet and Outlet Manager

Banquet and Outlet Manager 304 North Adams Street, Green Bay, WI 54301 $58,000

• $65,000 a year
• Full-time $58,000
• $65,000 a year

•

Full-time Now Hiring:

Banquets & Events Manager at Hotel Northland (Green Bay, WI) Bring unforgettable events to life at a historic, boutique hotel. Are you a passionate hospitality professional with a flair for flawless event execution and team leadership? Hotel Northland is seeking a Banquets & Events Manager to lead our dynamic banquet operations and help us craft memorable guest experiences—from elegant weddings to signature hotel events. As the Banquets & Events Manager, you'll work closely with our Sales, Culinary, and Food & Beverage teams to plan, execute, and elevate events of all sizes. You'll oversee everything from staff scheduling and setup to service delivery, ensuring every event exceeds expectations while maintaining Marriott's high standards. You'll also play a key role in driving revenue and innovation through special hotel activations and promotions.

GENERAL PURPOSE

Plan and manage all banquet functions and special events at Hotel Northland to achieve customer satisfaction, quality service, and compliance with policies and procedures while meeting/exceeding financial goals. This position is responsible for the planning and execution of all banquets booked by the sales team, overseeing banquet captains, the set-up team, and banquet bartenders. The role also involves developing and implementing special hotel events coordinating with various departments to ensure successful execution of both internal and external events while maintaining the hotel's standards of excellence. During slower banquet periods, this role will assist with supervision of the hotel's other F&B outlets.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Manage the banquet staff by training, developing, empowering, coaching, resolving problems, providing open communications, and recommending discipline actions to the Director of F&B. Ensure Marriott brand standards (including required trainings) are maintained.
• Coordinate with the sales team to understand client requirements for banquet events and ensure proper execution of all details according to client specifications and hotel standards. Attend weekly BEO meetings lead by Sales/Catering team.
• Develop detailed plans for each catered event in conjunction with the hotel's function committee (Director of F&B, Executive Chef, Banquet Chef, and other relevant departments).
• Oversee the banquet captains & banquet staff and ensure proper staffing, setup, and service for all banquet functions. Oversee department scheduling and time card/payroll approvals.
• Plan, coordinate, and execute hotel-specific activations such as Mother's Day Brunch, Easter Brunch, and other special promotions to enhance guest experience and increase revenue.
• Create and implement promotional events that capture a larger share of the local market while showcasing the hotel's food and beverage offerings.
• Hold pre-function meetings with servers to ensure smooth, efficient service; assign server stations and coordinate the timing of courses.
• Monitor and control the maintenance/sanitation of banquet areas and equipment to protect assets, comply with regulations, and ensure quality service.
• Work with the Director of F&B on controlling labor and expense costs for banquet operations and special events.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Conduct post-event evaluations to assess success, gather feedback, and identify areas for improvement.
• Assist with occasional manager coverage in food and beverage outlets when banquet schedule permits.

Assist in daily operations of the restaurant and room service and the bar. Supervise the shift's operations in the outlet(s) and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.

• Flexible, forty to fifty-five hour work week.
• No travel required.

OTHER DUTIES/RESPONSIBILITIES

• Perform special projects and other responsibilities as assigned by the Director of F&B.
• Participate in task forces and committees as required.
• Assist in the development of annual budgets and marketing plans for the banquet department.

SUPERVISORY DUTIES

• Directly supervises banquet captains and indirectly oversees ten to twenty banquet service staff members.

JOB QUALIFICATIONS

Knowledge

• Requires thorough knowledge of banquet and event management practices and procedures to perform non-repetitive analytical work.
• Familiarity with Banquet Event Orders, event diagrams, labor forecasting, and menu design best practices.
• Knowledge of hotel policies and procedures and the ability to determine course of action based on these guidelines.
• Strong supervisory and management communication skills required.
• Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make decisions guided by established policy and procedures while adapting to unique event requirements
• Good oral and communications skills.
• Must have professional appearance and attitude Skills
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Strong organizational skills with the ability to manage multiple events simultaneously.
• Excellent vision required for inspecting event spaces, expediting food, cleaning equipment, reading floor plans, charts, and schedules.
• Excellent oral and written communication skills for interacting with guests, associates, and clients, issuing instructions, and communicating policies.
• Excellent comprehension required to read and implement policies and procedures, writing schedules and reading forecast and SOPs.
• Knowledge of chemicals/agents for training purposes related to banquet service and cleanliness.
• Proficiency in event planning software and tools.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc. Abilities
• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20-40 lbs.
• Bending
• Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• Mobility
• 95% of shift covering all areas of banquet venues and occasionally outlets while supervising.
• Ability to work in a fast-paced environment and handle high-pressure situations during events.
• Ability to multi-task and prioritize responsibilities during simultaneous events.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally. Education/Formal Training
• Bachelor's degree in hospitality management, culinary arts, or related field preferred and/or sufficient prior similar work experience. Experience
• Minimum of three years of experience in banquet or event management, preferably in a hotel or restaurant setting.
• Experience in supervising banquet venue staff and coordinating with other departments. Material/Equipment Used
• Computer systems for event planning and management, POS systems, telephone, credit card machine, photocopier, banquet service equipment, audio-visual equipment, and liquor and soda dispensing systems Environment
• Inside 95% of workday.

Job Type:

Full-time Pay:

$58,000.00

• $65,000.

00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance

Shift:

10 hour shift 8 hour shift Day shift Evening shift Morning shift Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Commute:

Green Bay, WI 54301 (Required) Ability to

Relocate:

Green Bay, WI 54301: Relocate before starting work (Required)

Work Location:

In person