Banquet Manager

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team.

Sounds like a winning formula for you.

Join us!

Monitors and supervise activities relating to food & beverage for facility events.

• Follow weekly work schedule, as assigned by Director of Food and Beverage.
• Assigns and/or reviews function assignments of service and bar staff.
• Trains assistants, captains, service and bar staff on a weekly basis.
• Recommends and maintains service standards and procedures for catering and bar service.
• Monitors the physical condition of banquet halls and function areas. Reports to operations/engineering and housekeeping any area that needs attention.
• Works with catering, culinary and event coordinators, security and operations/engineering on function room set‑ups.
• Directs all aspects of maintaining existing equipment needed for banquet and bar service, by working with stewarding, operations/engineering and purchasing as needed.
• Monitors uniform control on banquet and bar items.
• Recommends and orders any additional or replacement items and/or equipment.
• Analyzes banquet and bar stock on consumables. Produces requisitions.
• Assists in controlling food and beverage costs. Monitors waste.
• Initiates after event reports to the Food and Beverage Director.
• Inventory control and ordering and follow up of banquet linens catering and bar stocks.
• Meet with Catering Service Manager daily to review comments and concerns from their functions.
• Hold banquet/bar meetings to inform staff of policy changes and receive feedback from service personnel.
• Coordinate with kitchen on the timing and production of functions.
• Monitors in conjunction with the appropriate department, the preparation, presentation and service of banquet food and beverage products to always ensure the highest quality.
• Tend to any special projects assigned that pertain to the overall food and beverage operation.
• Reviews daily employee inspection by Captain for appearance.
• Do annual and periodic reviews on Captains and Servers and Bartenders.
• Oversee the service by the individual employee, to include servers, bartenders and captains to maintain the standards of the center.
• Completes or directs the scheduling of servers, bartenders and captains on a weekly basis.
• Directs/assigns the cleaning of the banquet Storeroom on a regular basis
• Takes or assigns the responsibility of counting the quantity of items received from the kitchen.
• Takes or assigns the responsibility of counting the guests upon arrival and updating to give kitchen correct number.
• Direct set‑up of special functions involving the locations.
• Handles last‑minute changes and inspects set‑up and staff for final conditions; holds pre‑function meetings to discuss meal, service and table assignments, etc.
• Take initiative in proving, upgrading and implanting new standards and systems.
• Identifies and controls work relationships, areas of accountability and performance of personnel assigned to include third party contracted labor personnel.
• Determines standards of performance as a basis to review progress of personnel assigned.
• Ensures proper training of personnel assigned.
• Fosters a cooperative and harmonious working climate conducive to maximum employee morale and productivity.
• Develop individuals…