BASIC FUNCTION

The Banquet Manager oversees the coordination and execution of events booked at the venue which delights guests and fosters repeat business and referrals. They ensure that all events are delivered to the highest standards, manage the banquet staff, and maintain operational efficiency strengthening client trust and loyalty. This role requires excellent organizational, customer service, and leadership skills.

ORGANIZATIONAL RELATIONSHIPS

a) Reports to:         F&B Director

b) Supervises:       Banquet Servers

Banquet Bartenders

Banquet Set-up Staff

SPECIFIC DUTIES AND RESPONSIBILITIES

Staff Management

• Hire, train, and supervise banquet staff: servers, bartenders, and setup teams.
• Create and manage staff schedules to ensure adequate coverage for events.
• Conduct performance evaluations and provide feedback to improve service quality.
• Foster a positive work environment and promote teamwork.
• Promotes F.O.R.T. Core Values.

Operations Management

• Review and thoroughly understand all BEO’s (Banquet Event Orders) and attend all BEO meetings.
• Oversee room set up according to event specifications, including table arrangements, décor, and audio-visual equipment.
• Conduct pre-shift meetings.
• Execute events from inception to completion, including setup, service, and breakdown.
• Coordinate with other departments (sales, kitchen, maintenance) to ensure smooth event operations.
• Monitor event timelines and ensure that all events adhere to the itinerary on the BEO.
• Ring in all banquet charges and tickets with accuracy.
• Properly complete appropriate checklists for all functions and have them readily available for banquet staff.
• Assist with responsibilities of DVM Boards and KPIs.

Customer Service

• Serve as the main point of contact for clients during events, ensuring their satisfaction.
• Handle client inquiries, complaints, and feedback professionally.
• Ensure that guests receive exceptional service throughout the event.

Other

• Assist in other areas of F&B as needed and required.
• Other tasks as assigned.

EDUCATION, TRAINING AND EXPERIENCE

• Minimum of 3-5 years of experience in banquet management.
• Proven experience in staff supervision and customer service.

STANDARDS OF PERFORMANCE

• Strong leadership and management abilities.
• Excellent communication and interpersonal skills.
• Organized and skilled and multi-tasking.
• Customer service oriented and problem-solving skills.
• Knowledge of food safety regulations and best practices.
• Team player with a positive attitude and willingness to assist where and whenever needed.
• Ability to obtain ServeSafe certification is required and sponsored by the employer.

MENTAL AND PHYSICAL REQUIREMENTS

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

• Loud noise levels (slot machines)
• This position is exposed to cigarette smoke.
• This position occasionally has outside activities, therefore, has exposure to weather conditions.

EQUIPMENT AND TOOLS

1. General office equipment including, but not limited to:

• POS/printers/touchscreens
• Computer
• Copy machine
• Coffee machines
• Calculator
• Credit card machine
• Cash register
• Phones

1. Other

• Wrenches
• Hand carts
• Beer kegs and CO2 cylinders