Essential Duties and Responsibilities of a Banquet Manager Coordinates quality of food service between cooking staff and floor staff. Slices garnishes and prepares decorative arrangements. Enforces all employer rule and food service regulations. Adheres to all health and safety regulations. Reviews seating diagrams for acceptability and accuracy. Delegates duties to team members for each event. Helps validate costumers' IDs and monitors all beverage consumption in order to address severe intoxication. Resolves guests' concerns, inquiries, and complaints. Maintains detailed reports for management and develops an accurate bill for service. Enforces an atmosphere of culture and refinement. Monitors food service to limit food wastage or contamination. Manages transfers and stock inventory. Manages food materials, inventory, and all operating materials. Inspects the uniforms of all floor staff prior to event to ensure propriety. Adheres to and enforces standards for hygiene and grooming. Maintains the cleanliness of the banquet floor, the kitchen, and storage areas. Works as a bartender or server, when necessary. Required Knowledge, Skills, and Abilities Demonstrates friendliness, courtesy, and respect, especially when serving others.

• Has the ability to communicate effectively, both verbally and in print.
• Possesses an extensive knowledge of food preparation and service.
• Has the stamina to handle heavy objects, prolonged periods of standing, and other moderately strenuous activity.
• Demonstrates the ability to solve problems and delegate tasks.

Education and Experience For this position, candidates must possess a high school diploma or equivalent. Some of these professionals have obtained an Associate's degree in hospitality management, food service administration, service management, or a similar field, though this is not required. Individuals in this industry typically also have at least three years of professional experience as a food services manager. Work Environment Banquet Managers work in a variety of large restaurants and hospitality facilities, including in private clubs and Fortune 500 companies that have formal dining facilities. A work day is typically up to 14 hours long in an environment with hot cooking elements and sizeable crowds. Professionals spend much of that time on their feet. When an event schedule requires it, working evenings, early mornings, and weekends is not uncommon. In this position, a candidate must be incredibly mobile in order to accommodate constant meetings with event planning, cooking, managerial, and administrative staffs throughout the day.

Job Types:

Full-time, Part-time Pay:

$18.00 - $21.00 per hour

Benefits:

Employee discount Flexible schedule

Work Location:

In person