Banquet Manager

Banquet Manager Overview

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• In addition to travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage, as well as Dental and Vision benefits to eligible full‑time associates. All associates accrue paid sick leave in accordance with the Colorado Healthy Families and Workplaces Act. Paid time off plans may also be available to associates who qualify. The Retirement 401(k) Program is open to both full‑time and part‑time associates who qualify.

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Oversee all aspects of the daily operation of the hotel’s banquet operation.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the banquet operation.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand and be able to prepare payroll and tip distribution.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with catering managers and banquet chef.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains/hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Requisition liquor, etc. for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet set‑up assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Conduct menu classes and line‑ups for all functions.
• Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
• Control and maintain all service equipment. Write service requests as necessary.
• Ensure overall guest satisfaction.

• At least 2 years of progressive experience in a hotel or a related field.
• High school diploma required.
• Previous supervisory responsibility preferred.
• Strong knowledge of service standards, and different service types (French, Russian, etc.).
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and…