Banquet Manager

Overview

About CoralTree Hospitality

Our team members are the true soul of our company. We think differently. About travel, but also about the ways in which we deliver on our promise to engage, delight, awaken and challenge our team members as well as our guests. We are deeply committed to the foundation of core values that mold our interactions with everyone we encounter – our guests, our clients, our team, and our communities. We create engaging, impactful environments that connect people and places, awaken the spirit, and allow team members with talent, integrity, and heart to thrive. We believe our team members are the true soul of our company. We invite you to join us on this journey.

 

Job Overview:

We are seeking a creative, passionate & committed Banquet Manager to train, develop and lead the team to success ensuring optimum service for all attendees. A unique individual that shares our company values and commitment, a team player, who lets their true self shine at work, who is honest, experienced, and excited to position the Aloft Lake Nona as the destination to host events in Orlando.

The Banquet Manager is responsible for the flawless execution of food and beverage service and all other aspects of banquet & event functions in accordance with hotel standards. They direct, implement, and maintain a service and management philosophy with a high focus on financial performance, superior guest service, team member engagement, labor management, and guest + team member satisfaction.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain complete knowledge of:
  • Manual system procedures.
  • Daily house count/occupancy, arrivals/departures, VIPs.
  • Scheduled in-house group activities, locations, and times.
• Maintain complete knowledge of service requirements for each scheduled function:
  • Detailed menu selections, major ingredients, appearance, and method of preparation.
  • Particular characteristics/descriptions of wines/champagnes ordered.
  • Prices of specified selections of cash functions.
  • Groups' names and background, VIPs, payment arrangements, etc.
  • Type of functions and expected attendance/guarantee numbers.
  • Scheduled hours of service.
  • Special requests/arrangements.
  • Order of service, traffic flow in room.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Check storage areas for proper supplies, organization, and cleanliness. 
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business. 
• Review sales for previous day and resolve discrepancies with accounting. Track revenue against budget.
• Retrieve and organize Banquet Event Orders according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any attendance violations.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements. Assign side work.
• Conduct pre-function meeting with banquets team and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff, address violations of the dress & grooming standards. 
• Inspect table and bar set-ups; check for cleanliness, neatness and agreement with group requirements.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards. Ensure replenishment of items as specified on event orders and requested by group