Senior Manager-Banquets

• Directs and motivates team while personally providing high quality service based on requirements and standards
• Monitors and controls financial and administrative responsibilities including asset protection
• Provides clear and concise communications to everyone having ownership in the success of the event
• Identifies training opportunities and plans a strategy to accomplish goals
• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props)
• Maintains and applies knowledge of all laws, as they relate to an event
• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction
• Adheres to and reinforces all standards, policies, and procedures
• Ensures established sanitation levels are maintained
• Manages departmental inventories and maintains equipment
• Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory
• Schedules banquet service staff to forecast and service standards, while maximizing profits
• Develops lasting relationships with groups to retain business and increase growth
• Sets goals and delegates tasks to improve departmental performance
• Conducts monthly department meetings with the Banquet team
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends
• Acts as a liaison to the kitchen staff
• Leads shifts and actively participates in the servicing of events as needed
• Sets a positive example for guest relations
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• Empowers employees to provide excellent customer service
• Ensures employees understand expectations and parameters
• Strives to improve service performance
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
• Reviews comment cards and guest satisfaction results with employees
• 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
• Monitors progress and leads discussion with staff each period
• Participates in the development and implementation of corrective action plans
• Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges
• focuses on continuous improvement of guest satisfaction
• Attends and participates in all pertinent meetings.

• High school diploma or GED
• 3 years experience in the event management, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• 1 year experience in the event management, food and beverage, sales and marketing, or related professional area.

Bonus Eligible