Banquet Manager

JOB SUMMARY
Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties.
JOB SPECIFIC TASKS
• Manages departmental inventories and assets including par levels and maintenance of equipment.
• Orders supplies for the department (e.g., chinaware, glass, silver, buffet presentations, props, and other service equipment needs).
• Uses banquet beverage "Use" records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
• Conducts monthly department meetings with the Banquet supervisors and associates.
• Upon receiving weekly BEOs to ensure that all details are read through and queries/questions raised with the banqueting office.
• To compile staff rotas in advance and submit to all banqueting associates.
• To ensure that all casual staff are booked for each function in accordance with laid down staffing levels.
• To submit timesheets to Paymaster each week with any overtime requirements being authorised by the Director of F&B prior to the payment.
• To ensure that a concise brief is given to all staff prior to each function.
• To ensure that Banqueting Associates are supplied with table plans prior to each event.
• To ensure the Banqueting Associates are supervised in the setup of the function room to the specifications as laid down by the room plans.
• To ensure that the discipline is maintained in the department and to ensure good timekeeping.
• To liaise with guests on the day of their function with regards to any amendments or extra requirements.
• Interacts with guests to obtain feedback on product quality and service levels.
• To liaise closely with the Head Chef with regard to table services and catering numbers.
• To continually check all Banqueting areas to ensure cleanliness, hygiene and safety, and ensure that all Banqueting areas comply with the Health and Safety regulations.
• To assist Banqueting Managers and assistants in room layout and capacities.
• To ensure that an adequate linen par level is available at all times.
• Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.