Banquet Manager

Hires, trains and directs the banquet staff in servicing all banquet activities in order to ensure a successful function and repeat business.

Reports to: Director of Food & Beverage

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.  

Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications.  Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up. 

Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards. 

Supervise clean-up of function room and proper breakdown and storage of equipment. 

Enter billing information into point of sale/automated sales system in order to generate a final guest check.  Process payroll for each event which includes calculating number of hours worked and gratuity distribution.