The Catering & Banquet Manager is responsible for management of all aspects of the Banquet department functions in accordance with company standards, policies and procedures. This position also directs implements and maintains a service and management philosophy, which serves as a guide to respective staff.
Assure consistency in service through ongoing training.
Responsible for all administrative duties involved in the banquet Department.
Coordinate all requests with appropriate departments.
Open communication with Culinary, Stewards, Housemen, Captains and Food Servers to insure smooth operation.
Insure all meetings and banquets are properly set to guest and hotel specifications and standards.
Be available during all major Banquet functions and assist in supervising where necessary.
Compliance with forecasted payroll and hours.
Development and implementation of cost factors associated with event set-up.
Inspect staff as to uniforms, cleanliness, identification, etc.
Ensure a safe working environment for employees.
Other duties as assigned
ACCOUNTABILITY: The Banquet Manager has managerial responsibilities including departmental hiring, scheduling, and disciplinary action of all Banquet personnel.
EXPERIENCE/TRAINING/EDUCATION: A High school diploma or general education degree (GED); two or more years of college and a minimum of three years experience as a Banquet Manager for a property of comparable size and class; or a combination of education, training or experience that has provided the necessary knowledge, skills and abilities to perform the job duties is required to successfully perform this job.
COMMUNICATION SKILLS: This position requires the ability to read, write, and communicate verbally in English. This position also requires clear concise written and verbal communication skills with customers and service staff.
CERTIFICATES, LICENSES, REGISTRATIONS:
Qualify to obtain class A gaming license
Valid Sanitation certificate.
Must be able to understand and comply with all company and departmental rules and regulations, policies and procedures.
Skill in establishing and maintaining effective working relationships with staff.
Ability to instill a calm organized approach in all situations.
Strong organizational skills.
Exceptional detail in follow-up.
Excellent safety and sanitation skills.
Strong guest service orientation skills.
Ability to assume responsibility/accountability.
Experience supervising numerous banquets at the same time.
Technically competent in Russian, Silver and French Service.
Kessler Rose Search Group, Inc.