Banquet Service Manager - Williamsburg Lodge

Banquet Service Manager – Williamsburg Lodge – Colonial Williamsburg Foundation

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• Manages day‑to‑day leadership and development for banquet staff and oversees shift assignments.
• Provides performance evaluations and establishes performance standards for the collective bargaining unit of 50+ front line employees.
• Develops and adjusts weekly work schedules based on forecasted business needs.
• Handles hiring, promotions, terminations, and ensures new employees receive appropriate training.
• Manages, trains and maintains opening, closing and operational checklists, Banquet Service Standards and all critical quality control points.
• Oversees banquet storeroom operations, maintains equipment inventory and projects equipment, décor and supply needs.
• Collaborates with Conference Services/Catering to finalize event changes and guarantees on BEOs and collaborates with Food and Beverage department to develop banquet menu ideas, table‑top design, buffet set up, floral arrangements and special events/holidays.
• Maximizes profitability by reviewing procedures, product, labor and instituting best practices to improve bottom‑line performance of all banquet functions.
• Oversees food and beverage needs for BEOs, coordinates set‑up and service of all food functions and facilitates five‑star dining experiences.
• Works with Rooms Division, Food and Beverage to ensure exceptional guest service and conducts daily, weekly, and monthly performance maintenance schedules with housekeeping and maintenance teams.
• Manages Banquet Event Orders (BEOs) and attends BEO meetings to communicate banquet needs to the Banquet Set‑up Manager.
• Manages departmental revenue, conducts audits of banquet checks and service charges to ensure accurate sales, revenue and costs.
• Monitors quality of service, resolves complaints, reviews guest comments and takes corrective action.
• Coordinates Info Genesis POS system programming with holiday meal and special event offerings and ensures timely posting of banquet checks.
• Assists in restaurant shift coverage, training materials and performs other related duties as required.

• In‑depth knowledge of various types of banquet services and banquet room set‑up.
• Outstanding interpersonal and public contact skills.
• Mathematical skills to perform and process banquet checks and tip allocation sheets.
• Ability to supervise and train professional banquet service employees.
• Basic computer skills:
  Microsoft Office (Word, Excel, Outlook) and industry POS and hotel data input systems (Opera).
• Ability to analyze expenses and work within budgetary guidelines.
• Flexibility to work nights, weekends, and holidays.
• Commitment to outstanding guest service and experience in stressful situations.

• Mid‑Senior level

• Full‑time

• Other
• Industries:
  Museums, Historical Sites, and Zoos

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