Banquet Manager

Driven by an innovative, entrepreneurial spirit, InnVentures has a culture of building teams that produce winning results. We operate over 75 hotels in 20+ states for some of the Nation’s largest REIT’s and private real estate owners, in addition to a large portfolio of individual and family-owned hotels. Throughout our 40-year history we have established proven methods of management, development, and revenue maximization resulting in a trusted acumen for operating major hotel brands.

Embassy Suites Tigard, OR

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• →Oversee all aspects of the daily operation of the hotel’s banquet operation.
• →Supervise all banquet personnel.
• →Respond to guest complaints in a timely manner.
• →Work with other F&B managers and keep them informed of F&B issues as they arise.
• →Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• →Coordinate and monitor all phases of Loss Prevention in the banquet operation.
• →Prepare and submit required reports in a timely manner.
• →Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• →Monitor quality of service in banquet operations.
• →Ensure compliance with all local liquor laws, and health and sanitation regulations.
• →Ensure compliance with SOP’s in all outlets.
• →Ensure compliance with requisition procedures.
• →Conduct staff performance reviews in accordance with InnVentures standards.
• →Understand and be able to prepare payroll and tip distribution.
• →Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
• →Coordinate all banquet related food and beverage requirements with the appropriate departments.
• →Keep kitchen informed of accurate counts for plating.
• →Review menu/service with catering managers and banquet chef.
• →Maintain up to date details on banquet functions and communicate to supervisors.
• →Conduct ongoing training of captains/hourly employees to maintain standards of service.
• →Make personal contact with guests and assist them with any requests.
• →Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• →Requisition liquor, etc. for banquet bars.
• →Ensure safety, sanitation, and cleanliness of service areas.
• →Oversee banquet set-up assignments.
• →Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• →Conduct menu classes and line-ups for all functions.
• →Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
• →Control and maintain all service equipment. Write service requests as necessary.
• →Ensure overall guest satisfaction.

• At least 2 years of progressive experience in a hotel or a related field.
• High school diploma required.
• Previous supervisory responsibility preferred.
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with InnVentures Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with InnVentures Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.