Banquet Manager
Posted on Oct 7, 2024 by Tamarack Resort
Donnelly, ID
Admin & Secretarial
Immediate Start
Annual Salary
Full-Time
Overview:
The Banquet Manager will lead, manage and facilitate the needs of the entire Banquet, Banquet Beverage and Event Services Floor Operations, ensuring services and offerings are commensurate with guests' expectations while consistently enforcing the established service standards. The Banquet Manager will always conduct themself in a professional manner with a demeanor that supports the purpose and values at Tamarack Resort.
Responsibilities:
Ensure the highest quality of food, beverage, and service in all banquet areas.
Direct and coordinate activities of all assigned personnel and departmental responsibilities.
Maintain effective communication within and between departments to exceed guest expectations.
Implement and support hotel operation policies and procedures.
Coordinate banquet management, supervisors, and servers for superior event coverage.
Attend and participate in weekly BEO (Banquet Event Order) meetings.
Coordinate the set-up of each function, verifying desired services and menu with other departments.
Conduct function review with guest prior to the event, adjusting specifications as necessary.
Follow up to ensure all event details are correct.
Manage food and beverage service during banquets and meetings, ensuring high quality.
Properly breakdown and store all banquet equipment in an organized manner after all banquet events.
Complete purchase orders for specific banquet items and maintain banquet equipment and supplies inventory.
Conduct monthly inventories.
Monitor meeting room usage to minimize overhead and maximize revenue.
Inspect meeting spaces regularly to ensure cleanliness and proper maintenance.
Supervise and coordinate banquet associates to ensure guest satisfaction.
Formulate employee schedules based on banquet event staffing requirements.
Communicate function details to associates.
Provide orientation and training for associates to understand expectations and responsibilities.
Supervise set-up staff and inspect room comfort, lighting, and temperature before events.
Communicate performance expectations and provide ongoing feedback to associates.
Manage recruitment to select qualified candidates for the banquet team.
Provide coaching and counseling as needed to help associates achieve performance goals.
Foster guest satisfaction by providing training and resources for associates to deliver exceptional service.
Communicate and reinforce the vision of exceptional service to associates.
Encourage genuine hospitality and teamwork among staff.
Seek guest feedback, review management reports, and develop strategies to improve services.
Maintain solid communication with all hotel operating departments.
Act as a leader and role model for all associates.
Conduct pre-function meetings to ensure staff meet hygiene and appearance standards.
Allocate stations and partners for staff during events.
Review banquet event orders and communicate with meeting planners to ensure all needs are met.
Stay aware of upcoming groups and conventions for the next 90 days.
Review assigned work functions for the day and the upcoming week.
Read banquet menus thoroughly and clarify any unclear items.
Complete daily administrative tasks.
Follow all county Board of Health food safety regulations.
Ensure food is served at the appropriate temperature and is properly placed on the table.
For receptions, ensure sufficient food availability and meet any upsell opportunities.
Qualifications:
Must be 21 years of age or older
Acquire valid Idaho drivers license.
Ability to work a flexible schedule that may include evenings, weekends and holidays
Ability to multi-task while ensuring a high level of professionalism and guest service.
Knowledge of food, beverage, institutional supplies and other resort equipment
Minimum two years experience in Banquets or Food & Beverage management, preferably in a hotel/resort setting
Must be knowledgeable in wine and wine service
Thorough knowledge of cuisine and working knowledge of food preparation, dining room etiquette, service requirements, supervision, administration, and cost control
Must possess strong leadership, communication, and organizational abilities
The Banquet Manager will lead, manage and facilitate the needs of the entire Banquet, Banquet Beverage and Event Services Floor Operations, ensuring services and offerings are commensurate with guests' expectations while consistently enforcing the established service standards. The Banquet Manager will always conduct themself in a professional manner with a demeanor that supports the purpose and values at Tamarack Resort.
Responsibilities:
Ensure the highest quality of food, beverage, and service in all banquet areas.
Direct and coordinate activities of all assigned personnel and departmental responsibilities.
Maintain effective communication within and between departments to exceed guest expectations.
Implement and support hotel operation policies and procedures.
Coordinate banquet management, supervisors, and servers for superior event coverage.
Attend and participate in weekly BEO (Banquet Event Order) meetings.
Coordinate the set-up of each function, verifying desired services and menu with other departments.
Conduct function review with guest prior to the event, adjusting specifications as necessary.
Follow up to ensure all event details are correct.
Manage food and beverage service during banquets and meetings, ensuring high quality.
Properly breakdown and store all banquet equipment in an organized manner after all banquet events.
Complete purchase orders for specific banquet items and maintain banquet equipment and supplies inventory.
Conduct monthly inventories.
Monitor meeting room usage to minimize overhead and maximize revenue.
Inspect meeting spaces regularly to ensure cleanliness and proper maintenance.
Supervise and coordinate banquet associates to ensure guest satisfaction.
Formulate employee schedules based on banquet event staffing requirements.
Communicate function details to associates.
Provide orientation and training for associates to understand expectations and responsibilities.
Supervise set-up staff and inspect room comfort, lighting, and temperature before events.
Communicate performance expectations and provide ongoing feedback to associates.
Manage recruitment to select qualified candidates for the banquet team.
Provide coaching and counseling as needed to help associates achieve performance goals.
Foster guest satisfaction by providing training and resources for associates to deliver exceptional service.
Communicate and reinforce the vision of exceptional service to associates.
Encourage genuine hospitality and teamwork among staff.
Seek guest feedback, review management reports, and develop strategies to improve services.
Maintain solid communication with all hotel operating departments.
Act as a leader and role model for all associates.
Conduct pre-function meetings to ensure staff meet hygiene and appearance standards.
Allocate stations and partners for staff during events.
Review banquet event orders and communicate with meeting planners to ensure all needs are met.
Stay aware of upcoming groups and conventions for the next 90 days.
Review assigned work functions for the day and the upcoming week.
Read banquet menus thoroughly and clarify any unclear items.
Complete daily administrative tasks.
Follow all county Board of Health food safety regulations.
Ensure food is served at the appropriate temperature and is properly placed on the table.
For receptions, ensure sufficient food availability and meet any upsell opportunities.
Qualifications:
Must be 21 years of age or older
Acquire valid Idaho drivers license.
Ability to work a flexible schedule that may include evenings, weekends and holidays
Ability to multi-task while ensuring a high level of professionalism and guest service.
Knowledge of food, beverage, institutional supplies and other resort equipment
Minimum two years experience in Banquets or Food & Beverage management, preferably in a hotel/resort setting
Must be knowledgeable in wine and wine service
Thorough knowledge of cuisine and working knowledge of food preparation, dining room etiquette, service requirements, supervision, administration, and cost control
Must possess strong leadership, communication, and organizational abilities
Reference: 199206599
https://jobs.careeraddict.com/post/95991910
Banquet Manager
Posted on Oct 7, 2024 by Tamarack Resort
Donnelly, ID
Admin & Secretarial
Immediate Start
Annual Salary
Full-Time
Overview:
The Banquet Manager will lead, manage and facilitate the needs of the entire Banquet, Banquet Beverage and Event Services Floor Operations, ensuring services and offerings are commensurate with guests' expectations while consistently enforcing the established service standards. The Banquet Manager will always conduct themself in a professional manner with a demeanor that supports the purpose and values at Tamarack Resort.
Responsibilities:
Ensure the highest quality of food, beverage, and service in all banquet areas.
Direct and coordinate activities of all assigned personnel and departmental responsibilities.
Maintain effective communication within and between departments to exceed guest expectations.
Implement and support hotel operation policies and procedures.
Coordinate banquet management, supervisors, and servers for superior event coverage.
Attend and participate in weekly BEO (Banquet Event Order) meetings.
Coordinate the set-up of each function, verifying desired services and menu with other departments.
Conduct function review with guest prior to the event, adjusting specifications as necessary.
Follow up to ensure all event details are correct.
Manage food and beverage service during banquets and meetings, ensuring high quality.
Properly breakdown and store all banquet equipment in an organized manner after all banquet events.
Complete purchase orders for specific banquet items and maintain banquet equipment and supplies inventory.
Conduct monthly inventories.
Monitor meeting room usage to minimize overhead and maximize revenue.
Inspect meeting spaces regularly to ensure cleanliness and proper maintenance.
Supervise and coordinate banquet associates to ensure guest satisfaction.
Formulate employee schedules based on banquet event staffing requirements.
Communicate function details to associates.
Provide orientation and training for associates to understand expectations and responsibilities.
Supervise set-up staff and inspect room comfort, lighting, and temperature before events.
Communicate performance expectations and provide ongoing feedback to associates.
Manage recruitment to select qualified candidates for the banquet team.
Provide coaching and counseling as needed to help associates achieve performance goals.
Foster guest satisfaction by providing training and resources for associates to deliver exceptional service.
Communicate and reinforce the vision of exceptional service to associates.
Encourage genuine hospitality and teamwork among staff.
Seek guest feedback, review management reports, and develop strategies to improve services.
Maintain solid communication with all hotel operating departments.
Act as a leader and role model for all associates.
Conduct pre-function meetings to ensure staff meet hygiene and appearance standards.
Allocate stations and partners for staff during events.
Review banquet event orders and communicate with meeting planners to ensure all needs are met.
Stay aware of upcoming groups and conventions for the next 90 days.
Review assigned work functions for the day and the upcoming week.
Read banquet menus thoroughly and clarify any unclear items.
Complete daily administrative tasks.
Follow all county Board of Health food safety regulations.
Ensure food is served at the appropriate temperature and is properly placed on the table.
For receptions, ensure sufficient food availability and meet any upsell opportunities.
Qualifications:
Must be 21 years of age or older
Acquire valid Idaho drivers license.
Ability to work a flexible schedule that may include evenings, weekends and holidays
Ability to multi-task while ensuring a high level of professionalism and guest service.
Knowledge of food, beverage, institutional supplies and other resort equipment
Minimum two years experience in Banquets or Food & Beverage management, preferably in a hotel/resort setting
Must be knowledgeable in wine and wine service
Thorough knowledge of cuisine and working knowledge of food preparation, dining room etiquette, service requirements, supervision, administration, and cost control
Must possess strong leadership, communication, and organizational abilities
The Banquet Manager will lead, manage and facilitate the needs of the entire Banquet, Banquet Beverage and Event Services Floor Operations, ensuring services and offerings are commensurate with guests' expectations while consistently enforcing the established service standards. The Banquet Manager will always conduct themself in a professional manner with a demeanor that supports the purpose and values at Tamarack Resort.
Responsibilities:
Ensure the highest quality of food, beverage, and service in all banquet areas.
Direct and coordinate activities of all assigned personnel and departmental responsibilities.
Maintain effective communication within and between departments to exceed guest expectations.
Implement and support hotel operation policies and procedures.
Coordinate banquet management, supervisors, and servers for superior event coverage.
Attend and participate in weekly BEO (Banquet Event Order) meetings.
Coordinate the set-up of each function, verifying desired services and menu with other departments.
Conduct function review with guest prior to the event, adjusting specifications as necessary.
Follow up to ensure all event details are correct.
Manage food and beverage service during banquets and meetings, ensuring high quality.
Properly breakdown and store all banquet equipment in an organized manner after all banquet events.
Complete purchase orders for specific banquet items and maintain banquet equipment and supplies inventory.
Conduct monthly inventories.
Monitor meeting room usage to minimize overhead and maximize revenue.
Inspect meeting spaces regularly to ensure cleanliness and proper maintenance.
Supervise and coordinate banquet associates to ensure guest satisfaction.
Formulate employee schedules based on banquet event staffing requirements.
Communicate function details to associates.
Provide orientation and training for associates to understand expectations and responsibilities.
Supervise set-up staff and inspect room comfort, lighting, and temperature before events.
Communicate performance expectations and provide ongoing feedback to associates.
Manage recruitment to select qualified candidates for the banquet team.
Provide coaching and counseling as needed to help associates achieve performance goals.
Foster guest satisfaction by providing training and resources for associates to deliver exceptional service.
Communicate and reinforce the vision of exceptional service to associates.
Encourage genuine hospitality and teamwork among staff.
Seek guest feedback, review management reports, and develop strategies to improve services.
Maintain solid communication with all hotel operating departments.
Act as a leader and role model for all associates.
Conduct pre-function meetings to ensure staff meet hygiene and appearance standards.
Allocate stations and partners for staff during events.
Review banquet event orders and communicate with meeting planners to ensure all needs are met.
Stay aware of upcoming groups and conventions for the next 90 days.
Review assigned work functions for the day and the upcoming week.
Read banquet menus thoroughly and clarify any unclear items.
Complete daily administrative tasks.
Follow all county Board of Health food safety regulations.
Ensure food is served at the appropriate temperature and is properly placed on the table.
For receptions, ensure sufficient food availability and meet any upsell opportunities.
Qualifications:
Must be 21 years of age or older
Acquire valid Idaho drivers license.
Ability to work a flexible schedule that may include evenings, weekends and holidays
Ability to multi-task while ensuring a high level of professionalism and guest service.
Knowledge of food, beverage, institutional supplies and other resort equipment
Minimum two years experience in Banquets or Food & Beverage management, preferably in a hotel/resort setting
Must be knowledgeable in wine and wine service
Thorough knowledge of cuisine and working knowledge of food preparation, dining room etiquette, service requirements, supervision, administration, and cost control
Must possess strong leadership, communication, and organizational abilities
Reference: 199206599
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