S3030 Banquets Manager

Summary of Position

Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Directs, implements, and maintains a service and management philosophy that guides staff to ensure 100% guest satisfaction.

Position Title: Banquets Manager
Reports To: Director of F&B

• Demonstrate hospitality behaviors, performance standards, and technical skills required to complete tasks to standard.
• Take ownership of problems, seek solutions, and request help when needed.
• Provide guests with directions or venue information and respond promptly to comments or complaints.
• Meet expected end results and standards in key responsibilities and SOPs.
• Respond to obstacles, find new ways to reach desired results, and adapt to change with a positive mindset.
• Support achievement of quality goals; “Do it right the first time.”
• Protect and preserve property, keeping all areas, equipment, and furnishings clean and in good repair.
• Suggest improvements to performance.
• Act with enthusiasm, respect, and positive communication in all interactions.
• Serve guests, identify and communicate their needs, and take quick action to exceed expectations.
• Maintain appearance standards and support the organization’s reputation.
• Adhere to attendance policies and notify supervisors of absences.
• Communicate effectively: provide necessary information, share shift details, listen, ask questions, and report complaints or issues to supervisors.
• Work collaboratively with teams; resolve conflicts, help other departments, and report ideas to increase team success.
• Manage banquet operations: maintain policies, equipment use, anticipate guest needs, respond to complaints, monitor cleanliness, handle B.E.O’s, schedule staff, coordinate breaks, inspect rooms, set up tables, supervise servers, and ensure compliance with payroll, accounting, and closing duties.
• Handle secondary duties such as inventories, revenue forecasting, departmental meetings, vendor coordination, and training of staff.

Manages and directs the Banquet Server team in accordance with resort policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning, and directing work; conducting performance reviews, rewarding and disciplining employees; and addressing issues and resolving conflicts.

• High school graduate or equivalent vocational training; some college preferred.
• Minimum 21 years of age to serve alcoholic beverages.
• Five years’ experience as a Banquet Manager for 500–2,500 guests; convention experience preferred.
• Food handling experience and knowledge of various service styles (French, Russian, tableside flambé, Butler).
• Knowledge of room set‑up styles, B.E.O. organization, and staffing guidelines for banquet functions.
• Fluency in English (verbal and written).
• Basic arithmetic, financial controls, and familiarity with Sales and Marketing tools for Banquets.
• Strong attention to detail, speed, accuracy, and problem‑solving ability.
• Ability to work cohesively with co‑workers and with minimal supervision.
• Maintain confidentiality of guest information.

Generally require standing, walking, using hands, reaching, stooping, kneeling, and occasional lifting of up to 50 pounds. Must be able to use hand‑held communications devices and stay standing for several hours.

Characteristics include: loud noise level, exposure to second‑hand smoke, potential exposure to biohazardous fluids, hostile guest environments, and high‑stress situations.