Banquet Manager

The Hotel At Auburn University Auburn , AL 36830

Posted 3 months ago

The Banquet Manager is responsible for coordinating the delivery of all food and beverage for functions held and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with Ithaka Hospitality Partner Standards.

ESSENTIAL DUTIES

  • Responsible for the timely execution and service for all Events and Banquet functions at The Hotel at Auburn University an off-site venues.

  • Responsible for inspecting and performing quality checks for every event prior to the scheduled start time of the event.

  • Responsible for holding huddles with all banquet staff to communicate all planned details, and last minute changes as outlined on the Banquet Event Order (BEO).

  • Responsible in assigning server stations and side work to Banquet Servers; assigns weekly side work to Banquet Setup

  • Serves as liaison between Banquet Staff, Catering Staff, and Culinary Staff.

  • Responsible for the timely communication to the culinary staff of event attendance, event timing, and event changes as they occur.

  • Responsible for the supervision of the Banquet Setup to ensure all functions are set up in accordance to the BEO and banquet set up standards, and ready for use in a timely manner.

  • Ensures that all banquet staff are in a clean, and pressed uniform and well groomed

  • Responsible for performing a regular maintenance review of all function space(s) areas by performing walkthroughs and following up that all maintenance requests are completed.

  • Regularly inspects all front and back of the house service areas and equipment to assure that sanitation, safety, energy management, preventative maintenance, and other standards are met.

  • Responsible for the quarterly inventory of all banquet service equipment, linens and supplies to meet required needs.

  • Enforces the service standards for all banquet events, meetings and related operations including innovative and creative food and beverage/bar displays.

  • Accepts guest complaints and works with Food & Beverage Director and/or Catering Manager to provide a solution in a timely and professional manner.

  • Handles employee concerns, promotes a positive work environment, and promotes a positive team atmosphere.

  • Conducts all employee reviews per our hotel standards

  • Finalizes BEO's on a daily basis with all necessary billing information for the Accounting department.

  • Continues to acquire knowledge of the latest trends of special events and service by studying trade publications, and attending seminars.

  • Initiates new policies and procedures where appropriate to further improve the department.

  • Helps to set and meet departmental goals using the 4DX process.

  • Focus on training and coaching of all of the banquet staff on an ongoing basis.

  • Performs all other duties as assigned as needed

  • Interview and select all banquet staff

  • Supervise the set-up of function rooms to include placement of tables, chairs, staging, linens, silver, china and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set-up.

  • Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.

  • Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.

  • Work closely with banquet captains and supervisors to execute all banquet functions

  • Attends meetings such BEO, Operations, Leaders, Food & Beverage, etc

  • Orders supplies and linens for functions generating Purchase Orders for approval.

  • Separates, posts and distributes event order sheets.

  • Assist servers and captains with the execution of events according to the event order and IHP quality standards.

  • Maintain a clean and organized work area

  • Utilize software programs such as Word, Excel, Publisher, PowerPoint and Microsoft Outlook, etc.

  • Host monthly departmental meetings for your division

  • Work closely with the Conference Service Managers to determine logistics for events

  • Assist with monthly beverage inventory

  • Organize and conduct quarterly china, glass and silver inventory

SUPPORTIVE FUNCTIONS

In addition to 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 supervisor based upon the particular requirements of the hotel.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

  • Thorough knowledge of fine dining Food & Beverage outlet operations including food, beverages, supervisory aspects, service techniques and guest interaction.

  • Ability to walk, stand and/or bend continuously to perform essential job functions.

  • Ability to move up to 100 lbs., with wheeled assistance.

  • Ability to lift up to 50 lbs., and to lift lifter objects overhead. The transporting, moving, lifting, and/or stacking of alcoholic and non-alcoholic beverages.

  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.

  • Ability to work under pressure and deal with stressful situations during busy periods.

  • Ability to accomplish necessary tasks on a computer.

  • Meet governmental regulations dealing with the sale of alcoholic beverages.

  • Meet governmental health requirements.

  • Knowledge of beverage operations and products , basic drink service and supervisory knowledge.

  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.

  • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

  • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

  • Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel, including holidays.

Upon employment, all employees are required to fully comply with IHP rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

In addition to 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 varying.

QUALIFICATION STANDARDS

Working Environment/ Physical Activities:

  • Inside with protection from weather but not necessarily changes in temperature. The ability to drive a 20 foot catering truck and work in conditions where you are loading and unloading heavy equipment from a loading dock and/or truck lift.

  • Work place is fast paced with considerable movement throughout shift.

  • Requires standing and walking 95% of workday.

  • Requires lifting and carrying of objects weighing up to 50 pounds.

Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, fingering, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.

Interpersonal Skills necessary given interactions with various audiences.

Considerable repetitive motion of hands, wrists, shoulders and back is required.

Experience:

  • High School graduate or equivalent required

  • Four-year college degree preferred with a focus on Hospitality and Hotel & Restaurant Management

Experience:

  • Two years in a supervisory role of a private club or banquet operation

LICENSES OR CERTIFICATES

CPR Certification and/or First Aid training preferred.

Responsible Vendor Certified (or equivalent)

ServSafe certified (or equivalent)

GROOMING

All employees must maintain a neat, clean and well-groomed appearance per Ithaka Hospitality Partners and The Hotel at Auburn University standards.

NOTICE

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with Ithaka Hospitality Partners rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.


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Banquet Manager

The Hotel At Auburn University