JOB POSTING IS EXPIRED
Banquet Manager

Job Overview

PURPOSE AND PERFORMANCE GOALS

Manages entire Banquet and Set Up team to ensure the enhancement of our guest experience with good, prompt and courteous foodservice, and by providing and enjoyable function from start to finish.  Provide quality, value-added professional service to enable the Banquet department to exceed facility standards for food service, guest helpfulness, and guest friendliness.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities include the following (other duties may be assigned):

Manages the delivery of service to guests---

• Ensures Banquet Staff exceeds guest expectations by delivering prompt, professional service.
• Projects supply needs for the department (e.g., china, glass, silver, buffet presentation, props).
• Follows all reasonable requests by management.
• Be prepared to step in and work on the front lines with staff when staffing falls short of guidelines.
• Post charges daily and calculate gratuity sheets for daily records in accounting.
• Schedules staff and maintains records of schedules for Human Resources
• Meets with captains and assistants to distribute workload and coverage of all functions.
• Works closely with other departments to help facilitate projects involving the banquet and set up area.
• Works on developing Special Events for internal and external guests.
• Uses creativity to promote the skillsets of existing banquet/set up staff and encourage the growth of all associates throughout the resort.
• Attend BEO, ten-day, staff meeting, pre cons with clients, and any leadership meeting requirements.
• Must stay current with Banquet trends through trade magazines, web sites, or visiting other venues.
• Works as a liaison between vendors and the resort when making purchases or planning events.
• Help develop the assistant banquet manager, captains, and set up supervisors so they are able to be successful in their positions.
• Have a continuous approach to help manage payroll and costs of the department.
• Work with Chef to help create menus for special events, holidays, or internal functions.
• Volunteer as part of the Eagle Ridge Management team in community functions or charity events.

SUPERVISORY RESPONSIBILITIES

Provides supervision to all Banquet team; carries out supervisory responsibilities in accordance with company policies and applicable laws.  Responsibilities include assisting with interviewing, hiring and training employees, planning, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems; maintain a continuous open-door policy to answer team member questions needing immediate attention.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

Bachelor's degree or university program certificate; 3 years serving experience required. Previous supervisory experience preferred.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisors and fellow employees.

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction and multiplication convert to percentage.

REASONING ABILITY

Must be able to analyze routine data to make appropriate judgments regarding banquet processes. Must be able to use appropriate judgments as it pertains to supervisory duties.

CERTIFICATES, LICENSES, REGISTRATIONS

BASSET training and certified.

PHYSICAL DEMANDS

Practice written safety standards and rules at all times.  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to sit.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

HOURS

Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.  Also, depending on business demands, hours may be reduced at any time.