FT Banquet Manager
$55,000–$55,000 year
On-site · Chesapeake, Virginia, United States
Job Summary
Banquet Manager responsible for leading banquet functions in the hotel; plan and manage banquet areas to achieve customer satisfaction and quality service while meeting and exceeding financial goals. Create banquet services that focus on revenue growth, controlling costs, protecting and increasing profitability, service standards and quality levels for the food and beverage department. Selection, training, coaching of staff in alignment with company policies and procedures. Monitor compliance with sanitation requirements. Schedule and receive food and beverage deliveries; verify shipment contents. Complete bi-monthly inventories. Coordinate BEO events with Sales. Proactively manage performance of assigned staff; recruit, train, and coach to meet objectives. Utilize labor management tools to schedule and control costs. Oversee banquet operations—staff coordination, meetings, setup verification, guest reviews, kitchen coordination, purchasing, and inventory. Ensure guest satisfaction by supervising associates, maintaining staffing, providing orientation/training, and delivering excellent service. Lead monthly departmental staff meetings; develop and implement engagement strategies; foster teamwork and guest satisfaction. Maintain communications with hotel operating departments and ensure adherence to policies and regulations. May cover Restaurant Manager role when needed. Requires strong KSAs in leadership, communication, problem solving, and banquet operations with a focus on guest experience.
Required Qualifications
- Minimum of 2 years of experience in a supervisory capacity in a hotel banquet department
- Must be food safety certified with alcohol service training knowledge
- Must have a thorough knowledge of accepted sanitation practices and standards
- Must be able to speak, write, read and understand the primary language used in the workplace
- Must be able to work flexible hours
- High school diploma or equivalent required
- Ability to lead, train, and motivate team members
- Strong communication and problem solving skills
- Has a sincere desire to exceed guest expectations
- Ability to work well under pressure
- Strong knowledge of banquet operations
- Excellent time management skills
- Move, lift, carry, push, pull and place objects weighing less than or equal to 50 pounds
- Stand, sit or walk for an extended period of time
Desired Qualifications
- 2 years of supervisory experience in a hotel banquet department
- food safety certified with alcohol service training knowledge
- ability to speak, write, read and understand the primary language used in the workplace
- ability to work flexible hours
- high school diploma or equivalent
- ability to lead, train, and motivate team members
- strong communication and problem solving skills
- excellent time management skills
- strong knowledge of banquet operations
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