The Banquet Manager oversees all aspects of a banquet or event, including but not limited to set-up, BEO presentation, serving, and event cleanup while focusing on detail and quality presentation and customer service. Banquet managers are also responsible for all aspects of supervision of banquet staff including: hiring, scheduling, training, coaching, disciplining and reviewing.
This position is located at the MassMutual Center. For more information please visit: http://www.massmutualcenter.com/
Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization. Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories. Come Join Us! You can learn more about Spectra at www.spectraexperiences.com/
Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
Coordinates with other stud and departments to arrange for the delivery of requested services.
Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
Ensures all functions are set and staff is prepared and organized before required time on BEO
Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
Ensures proper setting of buffet tables and other food service tables
Arranges for and ensures proper sequence of service for each event
Monitors banquet team members to ensure all operating procedures are followed
Supervises clearing and post function cleanup and garbage removal
Maintains clean and orderly back areas, pre-function areas and storage areas
Assures that all china, glassware, silverware, linen, etc are returned to their proper location after each event.
Supervises the handling, storage, and security of all catering service equipment.
Ensures staff training programs are implemented and measured regularly
Conducts regular staff meetings to build rapport and ensures colleagues are well informed
Provides colleagues with a work schedule
Clearly projects the visions of the department and measures progress
Conducts quarterly reviews of colleagues performance and provides council as needed
Meticulously plans events with captains to ensure execution is achieved at the highest level
Conducts regular meetings with Catering Sales Manager to ensure the needs of the clients are being met
Attends weekly food and beverage meeting with director of food and beverage, catering sales manager, chef, concession manager, assistant concessions manager and office manager to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
Conducts interviews carefully outlining the course of the position for which a potential colleague is being interviewed for
Ensures payroll is reviewed and finalized as set forth by the policy of Spectra Food Service and Hospitality.
Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
Develop Food and Beverage related Event Orders (BEO's)
Attend catering client meetings
Work with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.
Work with the Event Manager to ensure quality and accuracy of set-ups within all catering rooms.
Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.
Accurately prepares daily summary of events as required
Attend meetings/trainings as required
Accurately perform administrative tasks as required
Valid Managers ServSafe Certification
Valid Alcohol Service Permit
Familiar with inventory cost control and menu planning.
Basic computer proficiency: E-mail, Excel, Word, Outlook, ADP Scheduling
Working knowledge of Point of Sale and timekeeping systems.
Previous supervisory experience is required
Knowledge of food and beverage operation and preparation is required
Cash handling abilities; basic math skills including significant number manipulation.
Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
Good verbal and written communication skills.
Must have a flexible schedule, be highly motivated and quality driven
Detail oriented yet able to excel while multi-tasking
Able to accept responsibility and lead by example
Cash handling and computer skills
Excellent communication skills
Able to lift 30 LBS
Education and Experience:
Associate's degree (A.A.) or equivalent from two-year College or technical school; one year to two years related experience and/or training; or equivalent combination of education and experience.
Nationally recognized, advanced food service sanitation training course certification.
SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER.
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