Job Description

Reports To: Food & Beverage Director

Supervises: Banquet staff of approximately 20 people

General Purpose: The Banquet Manager coordinates the planning and executing events scheduled in the hotel's event spaces. Working with the Event Sales Manager and Executive Chef, the Banquet Manager guides clients in planning all aspects of their events, from the menu to decor, and shows the Banquets & Catering team in fulfilling and exceeding the client's vision and expectations.

Specific Responsibilities:

Ensures successful events, exceeding client needs and company profitability guidelines.

Plans and executes all 21c/in-house events

Assists Event Sales Manager with incoming customer inquiries and develop relationships with new customers, includingmenu selection

audio visual needs

table set up

special requests

updating of BEOs through Delphi

Coordinates with Event Sales Manager & Executive Chef to ensure profitable bookings.

Evaluate each piece of catering business with the Event Sales Manager to ensure the business can be properly serviced.

Creates innovative set-ups, menus, and functions for groups.

Develop strong communication with the Executive Chef and Food & Beverage staff.

Develop a preferred vendors list and maintain vendor relationships.

Develops, maintains, and executes training programs for all events team members.

Assists with PR/marketing efforts for new business and 21c/restaurant-sponsored events

Overall Knowledge of product/servicesAnswers questions from clients confidently

Sells items and services that we offer and can execute successfully

Generates creative and innovative menus while working closely with our Chef.

Event management

Maintains and implements efficient set up & tear down details and processes

Hands-on management of events

Interacts with the on-site contact and assists with any requests in a professional and courteous manner

Monitors server hours/over-time

Organizes return of any rentals

Directs Supervisor of Banquet Captains and B&C team

Communication

Maintains a good working relationship with guests, groups, and personnel from other departments.

Demonstrates clear, concise written and verbal communication skills with the team.

Adheres to deadlines for both clients and internal departments.

Maintains lines of communication between B&C and the restaurant.

Primary communicator to host stand and Open Table for PDR events

Provide information about associated hotel and F&B services to guests.

Financial/HR

Follows accounting and HR processes regarding revenue reporting and staff relations

COGS checkbook reconciliation

Personnel Action Forms up to date on all teammates

Tracks staff calendar

Conducts interviews, hires B&C staff, implements training, and evaluates staff regularly

Administrative

Update Delphi regarding events, menus, etc.

Upkeep of all signage, menus, food labels, etc.

Inform 21c Management Team of daily events and specific needs for events

Update Banquet needs in Daylight

Update posted BEOs restaurant BOH team

Provide clients with quick and informative responses to all event inquiries

Lead weekly BEO meetings

Distribute finalized BEOs each Thursday to restaurant BOH and Host stand

Inventory B&C supplies and place orders for upcoming week of B&C events (linens, a/v, soda, etc.)

Create and distribute B&C team schedule

Review Income Journals for accuracy of covers and categorization

Review B&C staff time clock activity for accuracy bi-weekly

Perform accurate inventory of the Banquet Kitchen

Review General Ledger and reconcile with Checkbook

Assist Event Sales Manager with B&C Executive Summary

Develop and lead quarterly B&C team training

Participate in annual budget development for the B&C department