Banquet Manager

The Pierre New York, A Taj Hotel; New York (NY); On-site; USD 85,000 - 87,000; Full time

Job summary

A prestigious hotel in New York is seeking a dedicated Banquet Manager to oversee banquets and ensure exceptional service delivery. The ideal candidate will be responsible for managing the banquet team and facilitating memorable guest experiences while coordinating various event details.

Qualifications

• Bachelor's degree or 3-5 years in banquet management.
• Skills in oral and written communication.
• Ability to multitask and problem solve.

Responsibilities

• Manage on the floor during events and set up.
• Complete payroll, scheduling, and planning services.
• Attend daily BEO meetings and provide updates.

Skills

Knowledge of banquets

Skills in Meeting Matrix

Detail oriented

Problem solving

Communication skills

Education

Bachelor's degree in Hospitality Management

Tools

Delphi

Microsoft Word

Microsoft Excel

Job description

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The Pierre New York, A Taj Hotel provided pay range

This range is provided by The Pierre New York, A Taj Hotel. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$85,000.00/yr - $87,000.00/yr

Job Title: Banquet Manager

Department: Banquets

Reports to: Director of Banquets

Position Summary: Manages banquet housemen, servers, and bartenders to ensure a positive guest experience within the banquet space.

Qualifications Required

• Bachelor's degree in Hospitality Management, or 3-5 years in banquet management.
  
  

Qualification Desired

• Knowledge of banquets, banquet procedures, and union regulations.
• Knowledge of overall management responsibility to all guests and colleagues.
• Skills in Meeting Matrix, Delphi, Microsoft Word and Excel, Timesaver. HotSOS
• Skill in oral and written communication
• Ability to communicate with colleagues and guests in a professional and courteous manner
• Ability to multitask and problem solve on the spot
• Ability to negotiate with others to resolve conflicts
• Ability to be detail oriented
• Ability to create team environment and sustain colleague commitment.
  
  

Essential Job Functions And Responsibilities

• Manage on the floor during events, and non-events (set up), working with clients and colleagues to create a memorable experience. (50%)
• Complete necessary office work to include payroll, scheduling, planning service assignments, and preparing room diagrams for set ups. (35%)
• Requisition food and beverage items from storeroom by maintaining inventory needs for daily event. (10%)
• Attend daily BEO meeting; read and execution of BEO's. (5%)
• Performs other duties as needed and directed by Director of Banquets.
  
  

Nonessential Functions

• Provide direction and management to the operations department in the absence of the plant manager
• Perform other related duties as assigned
  
  

Success factors/job competencies

• Leadership – demonstrated ability to leas people and get results through others
• Planning – ability to think ahead and plan over a step a one-to two-year time span
• Management – ability to organize and manage multiple priorities
• Problem analysis and problem resolution at both strategic and functional levels
• Technical skills in engineering management, quality assurance and costing
• Commitment to company values
• Advanced computer proficiency in engineering software products
  
  

Physical demands and work environment: The physical demand and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Seeing: 15-100%
• Hearing: 75 - 100%
• Standing/Walking: 75- 100%
• Climbing/Stooping/Kneeling: 0-24%
• Lifting/Pulling/Pushing: 0-24%
• Grasping/Fee1ing: 75-100%

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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