Banquet Manager - State College, United States - The Nittany Lion Inn

Description

Job description

The Banquet Manager is expected to ensure a high-quality service through supervising of all assistant managers, supervisors, servers and bartenders in all aspects of the banquet operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Service

• Maintains _guest service_ as the driving philosophy of the operation
• Personally demonstrates a commitment to guest service in responding promptly to guests' needs
• Committed to making every guest satisfied
• Meets or exceeds guest satisfaction measures
• Ensures hotel standards and services, contribute to the delivery of consistent guest service
• Implements and practices guest service initiatives and performs to Hotel Standards

Banquet Manager Operations

• Support front of the house staff in all areas of banquet service
• Design and implement staffing plans and schedules appropriate to banquet operations
• Coordinate with culinary and purchasing to ensure timeliness of purchasing and production of food, beverage and supply items necessary to fulfill successful event execution
• Direct proper maintenance, sanitation and food safety of all banquet facilities and storage areas
• Assist with precon and postcon meetings with clients
• Act as on site liaison with event planners both internal and external
• Assist with month end inventories of food, beverage, china, glass and silver.
• Schedule for and monitor service levels and staffing levels during events
• Work with culinary team to upgrade presentation, creativity, innovative dishes, plate presentations throughout the property
• Work quickly and efficiently to meet deadlines and demands of business
• Manage all standards and regulations to encourage safe and efficient hotel operations
• Attend regular stand up and staff meetings
• Establish and maintain professional demeanor and standards of performance of the banquet staff within catering/banquet operations
• Maintain regular attendance in compliance with company policy
• Maintain high standards of personal appearance and grooming in accordance with company policy
• Approach all encounters with guests and employees in a friendly, serviceoriented manner.
• Other duties as required
• Develop and provide administrative and leadership assistance to the banquet staff.
• Worke with planning team on BEO details and understanding to create a positive guest experience.
• Read, understand and suggest revisions to BEOs as needed.
• Ensures effective, efficient operation of all banquet events and assumes the leadership role in all banquet operations

SUPERVISORY RESPONSIBILITIES

• Supervise a staff of supervisors, servers, and bartenders of diverse backgrounds and training to produce consistently superior service experiences
• Conduct daily walk through of all events to ensure proper setup and tableware are present
• Delegate responsibility effectively to use the strengths of the entire banquet team
• Check staffing, uniforms, daily assignment sheets, etc.
• Maintain the cleanliness and organization of banquet hallway and storage areas according to the sanitation plan
• Maintain a staff sufficient to execute various changes in business levels and influx of events by managing staff availability, interviewing, hiring and training

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

5+ years of progressively responsible banquet experience in 4 or 5 star property

• Demonstrate a thorough mastery of all service techniques
• Demonstrate responsibility for labor costs in banquet area
• Demonstrate knowledge of understand setups and event orders
• Demonstrate knowledge in high volume catering, a la carte dining, fine dining and brunch.

LANGUAGE AND
MATHEMATICAL SKILLS

• Effective ability to communicate orally and in written form effectively with comanagement, internal and external customers.
• Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
• Ability to effectively present information in oneonone and small group situations to customers, clients, and other employees
• Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

• RAMP Certification

PHYSICAL DEMANDS/ WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable indivi