Banquet Manager

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. The Banquet Manager is expected to share ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• High school diploma or GED certification required and/or experience in a hotel or related field.
• 3 years previous supervisory experience required in hotels, country clubs or similar industry.
• Alcohol awareness certification and/or food service permit as required by local or state government agency, and as required by franchise.
• 5 years experience in customer service roles in industry or retail.
• Valid state driver’s license from applicable state and MVR in good standing.

• Long hours sometimes required, including nights and weekends
• Medium Work-Exerting up to 75 pounds of force occasionally, and/or up to 50 pounds of force frequently
• or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for long hours at a time.

• Must be able to convey information and ideas clearly, both oral and written.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic function.

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Regular attendance is required in compliance with DHM standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes proper dress and correct nametag when working.
• Comply at all times with DHM standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
• Supervise set up of banquet space to ensure timely and accurate room sets and ensure service staff is prepared and organized and delivers high standards of service.
• Ensure proper sequence of service for events.
• Provide guests with excellent food service and presentations.
• Review event orders with clients; respond quickly to last minute changes; answer questions to customers’ satisfaction; review guest check with client after function and obtain signatures.
• Schedule employees at proper staffing levels; watch labor costs daily to ensure efficiency in scheduling and productivity.
• Requisition supplies when needed and maintain adequate levels of inventory supplies to meet function needs.
• Maintain orderly back hallways and storage areas and ensure equipment is kept clean and stored in a secure manner.
• Aggressively recruit and staff department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
• Conduct training classes regarding safety, security,…