Banquet Manager

SUMMARY

Responsible for F&B banquet operations, food quality, premium bar services, guest experiences, service, and sanitation standards in all F&B service areas. The F&B Manager executes in front of house service team and any outsourced labor scheduling that meets event demands. This position requires leadership with meeting and event services planning, efficient and cost-effective assignment of service team room layouts, stations and service zones while also overseeing banquet captains task delegation, receiving, storage, and inventory controls of all supplies, foods and beverages related to service needs.

The Banquet Manager ensures proper preparation and handling of all F&B products, regulations and quality standards. This individual is responsible for ensuring the service teams adhere to all Venu Works F&B standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The Banquet Manager must have the ability to work varied hours/days, including evenings, weekends and holidays.

Schedule varies and is subject to change based on event requirements.

ESSENTIAL RESPONSIBILITIES include the following:

1. Plan and direct all functions of planning and post reporting for all F&B guest services, banquets, concessions, and premium bars, to meet the daily needs of the venue F&B Services operations and budgetary goals.

2. Ensures consistent presentation and quality of all food and beverage products and services throughout the Chesapeake Conference Center and for all events.

3. Assist ED and F&B Director in establishing and achieving predetermined profit objectives and desired standards of quality food and beverage service, cleanliness, merchandising and promotion.

4. Implement effective cost and inventory controls for all food, beverage and labor within catering, concessions & premium bar areas while maximizing food and beverage sales in all areas.

5. Regularly review and evaluate customer satisfaction and venue experiences, customer service interactions, F&B menus, sales mix analytics, food quality, premium bar and banquet services.

6. Assists F&B Director with adjusting F&B menus and services to match event content when applicable and compete with changing market demands; ensure they are implemented in a timely manner.

7. Responsible for quality and service of food and beverage products, food and beverage service training, team building, hiring, training and coaching of all food and beverage service positions while maintaining professional work procedures.

8. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing quality F&B services, while being readily available & approachable for all team members.

9. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests.

10. Implement training programs for all foods and beverage services in the facility.

11. Assists F&B Director with vendor planning and ordering- maintaining professional vendor relationships with-in local community, assure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and improve upon budgeting guidelines.

12. Plan the schedules and supervision of all food and beverage service employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeting guidelines.

13. Carrys out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, hire, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems.

14. Determine, develop, and implement policies, procedures and training to ensure food service, beverage service, alcohol service and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times. Plan and administer a training program within the department that will develop associates at all levels.

15. Assists F&B Director with monitoring financial management and appropriate handling of receipts and deposits; tabulate receipts and balance accounts; compile sales and event reports on event-by-event basis; assist F&B Director in meeting annual budget.

OTHER DUTIES

1. Maintains all food and beverage equipment including concessions services, catering services, premium bars and assists F&B Director with any culinary kitchen equipment needs.

2. Ensures proper food temperatures are maintained and food is served and stored correctly, labeled and dated.

3. Ensures freshness and quality of all food and beverage menu items for all areas. Packages all products to proper specifications. Performs and oversees opening, closing and side work duties as needed or instructed and according to proper…