Banquet Manager

Hotel Commonwealth; Boston (MA); On-site; USD 65,000 - 75,000; Full time

Job summary

An established industry player seeks a Banquet Manager to oversee banquet and in-room dining operations. This role emphasizes unscripted hospitality and empowers employees to deliver exceptional service. You will lead a dedicated team, ensuring compliance with standards, managing budgets, and creating memorable guest experiences. Join a vibrant urban location that values creativity and passion in hospitality, and enjoy a culture of belonging and pride in your work.

Benefits

Sage Hotel & Restaurant Discounts across the US

Medical, Vision, & Dental Insurance

Vibrant Urban Location close to public transportation

Complimentary Shift Meal

Perq Program with MBTA

Qualifications

• 2-3 years of experience in a related position.
• Advanced knowledge of catering and food & beverage principles.

Responsibilities

• Supervise daily operations of banquets and In Room Dining.
• Ensure compliance with SOPs and quality service.

Skills

Leadership Skills

Communication Skills

Team Building

Problem Solving

Customer Service

Education

Post High School Education

Job description

Why us?

At Hotel Commonwealth, in the heart of Fenway, we begin with a simple premise. We take cues from each guest to help define how we can be distinctly of service to them its a guest-changing philosophy that doesnt live in a manual, but rather within the DNA of our brand. Unscripted hospitality plays out daily in all we do. It empowers our employees to provide incomparable, authentic service.

With the stylish and incredible rooms and suites, and incomparable Fenway Park overlooks, the rooms and public spaces show the hotels legendary urban charm. We want you to share your love of the city and its charms and energy. We have a keen eye for detail and pride ourselves on being unrivaled hosts to guests from all reaches. We are a team that looks forward to the experiences we create for guests, and the joy we find in working together.

Job Overview

The Banquet Manager is responsible for the successful operation of the banquets and in room dining departments. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Requires open schedule flexibility.

Responsibilities

• Supervise the daily operations of banquets and In Room Dining to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.
• Analyze banquet event orders, read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
• Monitor and control banquet budget and IRD labor, (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

Qualifications

Education/Formal Training

One to two years of post high school education.

Experience

Two to three years in a related position with this company or other organization(s).

Knowledge/Skills

• Advanced knowledge of the principles and practices within catering and food and beverage.
• Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
• Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations.
• Excellent hearing necessary for verbal interaction with guests and associates.
• Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.
• Mobility -ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).
• Climbing stairs up to approximately 55 steps 3-5% of 10 hours.
• Driving -distance varies (20% used for sales calls).

Environment

• Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.
• Inside 70% of 10 hour shift.
• Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.

Benefits

The Perks:

• Sage Hotel & Restaurant Discounts across the US
• Medical, Vision, & Dental Insurance
• Vibrant Urban Location close to public transportation
• Complimentary Shift Meal
• Perq Program with MBTA

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Salary

USD $65,000.00 - USD $75,000.00 /Hr.

Source: Hospitality Online