Banquets Manager

Banquets Manager

Assists in leading the property food & beverage banquet operation. Assists the Banquets Director in developing and implementing departmental strategies aligned with the resort initiatives. This position in the food & beverage banquet operation meets and exceeds the resort target customer needs and expectations; it also ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department.

Delivers products and services to meet or exceed the needs and expectations of the customers, property employees and provides a return on investment to the resort. Oversees all banquet activities at the Resort to include staffing, training, scheduling, ensuring high quality service, posting banquet checks and resolving guest problems Supervises room set‑up, service and clean‑up of all banquet functions.

• Review all written communication, including resumes, daily/weekly Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements and communicate all changes within the Banquet Department.
• Daily and weekly exchange of information is imperative with Conference Services and line level associates.
• Responsible for the appropriate and timely set‑up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
• Maintain high communication with Conference Services, Members, Guests, Banquet Chef, Front of House Management/Supervisor team on all Banquet needs.
• Daily recap of all banquet information regarding revenue, staffing, issues/concerns, weather, and amount of covers must be submitted at the end of a shift in property recap format.
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach.
• Ensure proper delegation and distribution of operational information to staff.
• Develop and maintain employee schedules each week, report weekly payroll, perform daily time‑keeping and tip reporting duties.
• Responsible for all employee paperwork and proper filing.
• Inspect restaurant hallways, meeting rooms, storage rooms and public areas.
• Attend all Food and Beverage meetings and relay all information to line level associates.
• Complete other duties as assigned by the leadership team.

• Work with Direct Reports to develop and implement improvement processes for the department.
• Develop a Banquet Strategy that aligns with the resort strategy and leads its execution.
• Ensure integration of departmental goals in game plans.
• Utilize budgets to understand financial objectives.
• Support culinary cost management strategies while maintaining exceptional service.

• Set expectations and hold banqueting captains and line staff accountable for demonstrating desired service behaviors.
• Review staffing levels to ensure that guest service and operational needs are met.
• Provide constructive feedback to employees based on observation of service behaviors.
• Utilize employee feedback and an open‑door policy that fosters communication to identify and address employee problems or concerns.
• Order and purchase equipment and supplies to meet operation and guest expectations.
• Communicate critical information gained from pre‑ and post‑convention meetings to areas of responsibility.

• Create an atmosphere in the banquet area that meets or exceeds guest expectations.
• Review comment cards and guest satisfaction results to identify areas of improvement.
• Strive to improve service performance at all times.

• Ensure property policies are administered fairly and consistently, and disciplinary procedures and documentation are completed according to company policy.
• Conduct annual performance appraisals with direct reports.
• Communicate and execute departmental and property emergency procedures.
• Hire banquet team members who demonstrate strong functional expertise, commitment, a can‑do attitude and desire to succeed.
• Ensure new hires participate in the…