Job Type: Direct Hire

Job Title: Banquets Manager

Job Description: 

Are you someone who can bring a Banquet to life?

Do you have 3 - 5 years of high volume banquet experience?

Are you able to relocate to New Mexico?

Then we want you to APPLY TODAY!

Summary of Position

Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Directs, Implement and maintains a service and management philosophy, which serves as a guide to respective staff to ensure 100% guest satisfaction.

Essential Duties & Responsibilities:

• Maintain complete knowledge of and comply with all department policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all time.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest and satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of: Manuel system procedures; Daily house count, arrivals/departures, VIP's; Scheduled in-house group activities, locations and time; Correct maintenance and use of equipment; All department policies/services procedures.
• Maintain complete knowledge of service requirements for each scheduled function: Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; Particular characteristics/descriptions of wines/champagnes ordered; Prices of specified selections of cash functions; Groups' names and background; Type of functions and expected attendance /guarantee numbers; Scheduled hours of service; Special request/arrangements; Order of service, traffic flow in room; VIP's Payment arrangements.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the storage areas.
• Review sales for previous day and resolve discrepancies with Accounting. Track revenue against budget.
• Retrieve and organize Banquet Event Orders (B.E.O's) according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
• Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify and deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements and Hotel standards.
• Assign side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify and deficiencies.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-up for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee break for cleanliness, attractiveness, and layout; ensure agreement with function order and department standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.
• Set out name cards, escort and cards in accordance with group requirements and departmental standards.
• Organize head table assembly and assist in group's entrance into the function area.
• Meet group coordinator/host (ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guest upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Direct servers on timing of service throughout function.
• Communicate additional meal requirements and special requests to the kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to the departmental standards; rectify and deficiencies with respective personnel.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Total all charges for the group function, prepare check and present to group contact of payment. Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressing, etc.) and that all Banquet supplies are returned to designated storage areas.
• Direct the final breakdown of function room and clean up. Ensure all department standards are met.
• Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
• Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons are needed.
• Handle void checks in with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Issue manual check when the system is down and ensure accountability of such.
• Run system closing reports and ensure that all Servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
• Respond to all pages by beeper promptly.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to engineering. Contact engineering directly for urgent repairs.
• Document pertinent information in department log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming Supervisor/Manager.
• Secondary Job Functions
• Complete and direct scheduled inventories.
• Prepare weekly forecast of revenues, covers and labor costs.
• Conduct monthly departmental meetings.
• Attend designated meetings, menu and wine tasting.
• Interview Banquet applicants.
• Assist Kitchen with Plate-up.
• Complete departmental filling
• Coordinate deliveries of scheduled function amenities (i.e., flowers) with vendors
• Schedule and complete function room inspections in accordance with departmental standards;

Qualifications:

• High School graduate or equivalent vocational training certificate, some college. Minimum 21 years of age to serve alcoholic beverages;
• 5 - 7 years’ experience as a Banquet Manager 500-2500 Guest (Convention experience preferred)
• Food handling experience Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service).
• Knowledge of specific room set-up styles.
• Knowledge of organizing service from information of B.E.O.’s.
• Knowledge of staffing guidelines/requirements of various types of banquet functions.
• Fluency in English both verbal and non-verbal. Compute basic arithmetic.
• Familiarity with food and beverage cost controls.
• Familiarity with Sales and Marketing tools for Banquets.
• Ability to: Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems good judgment.
• Follow directions thoroughly.
• Understanding guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality to guest information and pertinent hotel data.
• Ascertain departmental training needs and provide such training.
• Direct performance of staff and follow up with corrections when needed.