Banquet Manager

The Banquet Manager will be tasked with the following duties, responsibilities, and assignments: 

• Supervise Associates to include developing positive working relationships, providing training and educational support, assisting in the recruitment process, and ensuring that Associates are meeting guest needs;  

• Manage the department by assisting Associates to understand and comply with employment practices, recommending employment decisions, supporting performance management, and implementing corrective action; 

• Create a best-in-class guest experience, measured by brand specific service measurement scores, while engaging with guests, maintaining quality products, adhering to health code requirements, and enforcing cleanliness standards;  

• Coordinate activities with the sales and other departments to include the culinary staff to ensure that services are provided in an efficient and timely manner;  

• Ensure financial goals of the department and the hotel are being met by managing labor costs, supplies and equipment’ 

• Determine and recommend revenue-driving initiatives in partnership with other departments and within banquets; 

• Audit banquet checks to ensure that all services rendered are properly invoiced in a timely manner; 

• Perform or assist with cleaning duties while ensuring cleanliness of all meeting space as required by brand guidance and Atrium Cleanliness Assured standards; 

• Contribute to the creation and implementation of new menus;   

• Maintain records and daily reports of operations keeping hotel management updated regarding department performance;  

• Demonstrate an understanding hotel emergency procedures to include fire, life, and safety; and 

• Any and all other work as required to complete the primary purpose of the position. 

Qualifications:

Required Prior Experience:

2 years supervisory experience in banquet operations

Preferred Prior Experience:

Hospitality experience

Required Education:

High school diploma or equivalent

Preferred Education:

Associates degree or higher in hospitality, business, or a related field

Required Licenses/ Certification:

ServSafe and TIPS Certification completed at time employment begins

Required Technology:

Basic computer knowledge, including the Microsoft Suite of Word, Excel, PowerPoint Outlook, and Teams

Preferred Technology:

Workday

Physical:

Able to lift 50lbs occasionally

Able to lift 25lbs regularly

Able to navigate the work areas for duration of scheduled shift

Other:

Able to work a flexible schedule to include nights, weekends, and holidays, and special events

Competencies:

(65) Managing Vision and Purpose

Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations. 

(24) Function/Technical Skills

Has the functional and technical knowledge and skills to do the job at a high level of accomplishment. 

(15) Customer Focus

Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect.