Banquet Manager

Description

POSITION PURPOSE:   The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions. Supervises and motivates all banquet associates to ensure guest satisfaction, and maintains service standards. Monitors and controls financial and administrative responsibility and asset protection. Provides clear and consistent communication to the team to ensure the success of the event. The Banquet Manager is a leadership role responsible for training of associates to deliver prompt, courteous service following The Lofton standards and procedures.

ESSENTIAL FUNCTIONS:

1.       Leads and manages all banquet operations, including staff management, event planning, setup, execution, and breakdown.

2.       Works closely with Catering Sales and clients to understand their event needs and preferences, and tailors banquet services to meet these requirements.

3.       Collaborates with the culinary team to design menus and coordinates food service for events.

4.       Ensures all banquet spaces are impeccably maintained and set up according to event specifications.

5.       Oversees the hiring, training, and development of banquet staff, ensuring a high standard of service.

6.       Schedules banquet service staff to forecast and service standards, while maximizing profits.

7.       Manages banquet budget, including cost control and revenue generation, and provide regular financial reports.

8.       Develops and implements policies and procedures to improve the efficiency and quality of banquet services.

9.       Coordinates with other departments (sales, marketing, housekeeping, outlets, and engineering) to ensure seamless event execution.

10.    Addresses and resolves any issues or concerns raised by clients or staff promptly and professionally.

11.    Maintains established sanitation levels.

12.    Manages departmental inventories and maintains equipment.

13.    Stays updated with the latest trends in event management and strive to enhance the hotel banquet offerings.

14.    Empowers employees to provide excellent customer service.

15.    Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

·         Observes service behaviors of employees and provides feedback to individuals.

·         Participates in the development and implementation of corrective action plans.

16.    Sets goals and delegates tasks to improve departmental performance.

17.    Conducts monthly department meetings with the Banquet team.

18.    Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.

19.    Leads shifts and actively participates in the servicing of events.

20.    Sets a positive example for guest relations.

21.    Interacts with guests to obtain feedback on product quality and service levels.

22.    Responds to and handles guest problems and complaints.

23.    Ensures employees understand expectations and parameters.

24.    Strives to improve service performance.

25.    Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

26.    Reviews comment cards and guest satisfaction results with employees.

POSITION REQUIREMENTS:

1.       Bachelor’s degree in Hospitality Management, Event Management, or a related field.

2.       Minimum of 5 years of experience in banquet or event management, preferably in a luxury hotel or resort setting.

3.       Strong leadership and team management skills, with the ability to motivate and inspire a team.

4.       Excellent organizational, planning, and multitasking abilities.

5.       Strong communication and interpersonal skills, with a focus on customer service.

6.       Proficient in banquet management software and Microsoft Office Suite.

7.       Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules.

PHYSICAL ACTIVITIES

1.                  Average hours per week:     40-60

2.                  Tools and equipment used in this position:

3.                  Percentage of time during the normal work day the employee is required to:

4.                  Maximum consecutive time during the normal workday for each activity:

5.                  The weight required to be lifted each normal workday.  (Occasionally 1-33%,

Frequently 34-66%, Continuously 67-100%)

Lifting and carrying requirements: 

6.                  Repetitive use of hands:

7.                  Sensory requirements (speech, vision, smell, touch, hearing): All

8.                   Environmental factors of each normal workday:

9.                  Protective Clothing Required: Shoes that are comfortable, slip-free, and easy to walk in.