Banquet Manager ($80,200.00-$91,800.00)

Position Summary:

We are seeking an energetic and well- organized banquet manager to provide our customers with a first-class banquet experience. As a banquet manager, you will liaise with the banquet director, conference manager and banquet chef to meet customer expectations. Your duties will include controlling the cost and quality of services, preparing the venue and coordinating the service of meals and functions. To be successful as a banquet manager, you should exhibit extensive experience in managing banquets and delivering services within budget. Outstanding banquet managers ensure that customers receive a level of service that exceeds expectations.

Job Duties:

• The ability to hire, train, motivate, discipline, direct and supervise the work of the employees in the Banquet Department.
• The ability to develop and maintain all training programs on a continual basis to ensure a high degree of professionalism within the staff.
• The ability to be visible in the operation, providing recognition, promote good public relations and handle complaints, concerns or special requests for guests, clients and group contacts. 
• The ability to schedule all employees to maintain the service standards of The Resort at Pelican Hill while operating within budgeted labor cost guidelines.
• The ability to ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel.
• The ability to maintain a daily housekeeping program to include storage and operational areas and staff appearance.
• The ability to assume responsibility for shift supervisor duties on a regular basis, especially with VIP and “at cost” functions.
• The ability to coordinate and ensure the needs of the Catering department with the manager of interrelated departments.
• The ability to prepare the payroll and gratuity reports as required.
• The ability to write banquet schedule on a weekly basis and make changes as necessary to meet demands 
• The ability to prepare banquet checks with all backup for collection at the end of functions, using delphi & Micros. 
• The ability to attend regular catering meetings to obtain information of the upcoming contracted functions.
• The ability to attend and participate in all required meetings on a regular basis.
• The ability to organize and orchestrate any last minute changes details to functions.
• The ability to post all contracted function sheets and give instructions to supervisors, captains and staff to ensure the success of the function.
• The ability to constantly monitor the staff’s appearance, attitude and degree of professionalism to ensure their strict adherence to The Resort at Pelican Hill standards of quality service.
• The ability to communicate directly with the hosts of functions and go over the details of the function and any pop ups. 
• The ability to directly oversee the actual set-up and service of contracted functions by giving specific menu information to the servers, but coordinating the timing of the meal function with the Banquet Chef and by assigning functions to the captains & supervisor to ensure their success.
• The ability to conduct monthly departmental meetings to provide vital information to the banquet staff, obtains feedback regarding the department itself, and provides a regular forum for improving departmental communication.
• The ability to take an active role in implementing safety procedures and following up within the department.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.

Minimum Qualifications / Other Expectations:

Experience:

• Experienced in all aspects of banquet service.
• 2 – 3 years assistant banquet manager experience.
• Google Apps experience is a plus.

Knowledge, Skills and Abilities:

• Demonstrate initiative, personal awareness, professionalism, positive attitude, and integrity; exercise a high quality of customer service and leadership in all areas of performance.
• Project a professional image and demeanor.
• Understand, apply, and comply with all company policies and procedures.
• Excellent reading, writing and oral proficiency in the English language.
• Excellent leader and trainer.
• Strong interpersonal skills and attention to detail.
• Ability to communicate clearly and effectively.
• In-depth knowledge of hospitality industry best practices.
• Excellent interpersonal, communication & motivational skills.
• Ability to collaborate with Food and Beverage Team and the Head Chef.

Licenses and Certificates:

• Food handlers Manager Certification, Responsible Beverage Service (RBS) Training Program.