Banquet Manager ("Gerente de Banquetes")

POSITION PURPOSE

Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation. Ensure a positive guest experience, taking ownership of situations and following up on every request.

ESSENTIAL RESPONSIBILITIES

• Supervise and direct the Banquet associates including captains, servers, bartenders, and housemen.
• Review all written communication, i.e.Schedules, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups and breakdowns.
• Responsible for scheduling pizza truck staff
• Attend labor meetibend being responsible for Banquet labor and meal penalties.
• Responsible for communicating with the Sales Department to ensure BEOs are executed accordingly.
• Meet with customers to review the Banquet Event Order and to review any changes, issues .and/or problems to ensure delivery of a quality product.
• Updates Square systems based on events along with posting Square transactions, posting in CI/TY, and Posting in Lightspeed.
• Review staff timecards to ensure timecards are correct with zero missed punches
• Responsible for linen orders
• Responsible for the appsetupte and timely set up of all functions and meetings while maintaining standards of food, beverage, and meeting specifications.
• Responsible for the development and maintenance of all policies, procedures, and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost-effective and customer-focused operation.

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.<