Banquet Manager

Job Description Summary

The Banquet Manager sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team.

The Banquet Manager is responsible with assisting in directing and motivating the banquet/Kitchen staff. The Banquet Manager is responsible for ensuring high quality service for all banquet and catering functions by following established safety and brand standards. The role’s primary responsibility is to drive results through their entire department. In this role, the Banquet Manager is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals.

Sonesta managers are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company’s revenue and profitability goals and objectives.

The ideal candidate has a passion for building and motivating teams that achieve results. Sonesta managers are guest-focused (both internal and external) and achievement-oriented leaders.

Principle duties and responsibilities (Essential Functions) include:

• Operational/Functional:
  • Provide direction and manage all aspects of the banquet service department in all capacities thereby ensuring top efficiency and high guest satisfaction.
  • Responsible for arranging all food and beverage details for all functions, including linens, table set ups and decorations.
  • Coordinate and supervise the preparation, presentation, buffet set ups, layouts and service of food and beverage products of functions assigned to ensure highest quality at all times.
  • Visually inspect rooms set-ups and equipment to ensure adherence to quality standards.
  • Interview, hire, train, and promote Banquet staff. Provide consistent feedback and recommend disciplinary action when appropriate.
  • Develop and maintain lasting relationships with in-house groups to ensure excellent service and retention of business.
  • Process payroll after each function or event and accurately calculate number of hours worked and gratuity distribution.
  • Coordinate proper execution of food preparation and set up by informing kitchen staff when to start plating dishes etc.
  • Discuss with the Catering and Convention Services Manager all details of events and functions and plans for flawless execution.
  • Review guest satisfaction survey results with employees.
    Ensure all Sonesta safety and sanitation standards are adhered to.
  • Respond to guest complaints and ensure proper follow-up is completed.
  • Maintain high standards of personal appearance and grooming.
  • Perform any other job-related duties as assigned.
  • Assumes responsibility for the Kitchen in absence of the Executive Chef.
  • Assist in leading the Culinary Department and in providing direction for day to day operations in absence of the Executive Chef.
    o Supervise and coordinate the food preparation and production. Assign specific tasks to the kitchen staff.
  • Monitor payroll, approve timesheets, and process payroll at the end of the pay period for both Banquet/Culinary Team.
  • Assist Executive Chef to c onduct regular inventory of food items and equipment.
  • Asist Executive Chef to manage Kitchen department expenses and ensure food cost is reviewed daily.
• Strategy and Planning:
  • Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.
  • Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.
  • Investigate new and improved cleaning instruments and methods.
  • Conduct inventories of linen, supplies and equipment as needed.
• Financial Management:
  • Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Banquet Department.
  • Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Enter billing information into POS and generate a final guest check in a timely manner.
  • Control liquor costs and manage the banquet beverage inventory.
  • Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel.
• Managing your Team:
  • Attract, retain, and motivate your team to uphold company standards and practices.
  • Ensure employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws.
  • Conduct pre-shift meetings with staff and review all information pertinent to the day’s business.
  • Conducts regular department meetings with the Banquet team.
  • Monitor, measure, and recognize performance of employees. Assist in the annual performance evaluations.
  • Coach team by providing specific feedback to improve knowledge, skills and performance.
  • Ensure employees are treated fairly and equitably. Handle employee issues in a…