Banquet Manager

The Garland; Northern (KY); Hybrid; USD 60,000 - 80,000; Full time

Job summary

The Garland is seeking an experienced Banquet Manager to lead and oversee the banquet service and set up teams for all events. You will train, supervise, and coach staff to deliver exemplary service and ensure guest satisfaction across American, French, buffet, and wine service styles.

Responsibilities include budgeting, scheduling, liaising with culinary and events teams, reviewing BEOs, and ensuring safety and quality standards. A Bachelor’s in Hospitality or equivalent experience is preferred.

Qualifications

• 3+ years in F&B or banquet management in a full-service hotel.
• Bachelor's degree in Hospitality preferred.
• Strong leadership and coaching skills.
• Ability to analyze financial statements.

Responsibilities

• Lead the banquet service and setup teams.
• Train, supervise, and coach banquet associates.
• Review and discuss BEO with contacts.
• Handle scheduling, hiring, and payroll administration.
• Ensure safety and health standards compliance.
• Coordinate with culinary and events teams.

Skills

Leadership

Staff training

Customer service

Communication

Team motivation

Financial awareness

Education

High school diploma or Bachelor's degree in Hospitality

Tools

Delphi

Micros

Job description

Position Purpose:

To provide leadership and oversight to the Banquet department. Trains, directs and supervises the banquet service and set up staff in all functions of the department to ensure a successful event and create repeat business to increase profitability and efficiency to the department.

Essential Functions:

• Provide leadership to the service staff
• Supervise and train all banquet associates to include proper service protocol and service standards. This includes techniques in American, French, buffet and wine service.
• Monitor staff performance and coach and counsel.
• Interact with guests, greet and connect with group contact and review BEO with contact person.
• Assist in the hiring and training, scheduling process of all associates.
• Take charge of department in absence of Director.
• Revise, generate and direct standard operational standard manuals
• Support and maintain performance requirements and action plans to achieve goals.
• Do work orders for repairs of equipment and in room maintenance.
• Supervise and visually inspect the set up of function and meeting rooms to specification and diagrams, this includes tables, china, silver, linen and glassware.
• Supervise the breakdown and closing of the function room in regards to equipment, proper handling of all china, silver, linen, glass and storage
• Inspect equipment for cleanliness, repair needs, proper inventory.
• Communicate verbally and in writing with culinary, stewarding to ensure all functions are properly set, timing is correct and supplies are where they are needed.
• Conduct monthly meetings and training with the team
• Work with outside vendors to ensure appropriate staffing
• Understand and utilize Delphi for creating banquet checks
• Attend BEO meetings as required.
• Display a professional demeanor at all times with guests, associates, peers and work together with other department to achieve guest satisfaction.
• Ensure all federal, local safety standards and Health regulations are adhered to.
• Enter billing information into micros system to generate guest check
• Process payroll, hours worked as well as other information as needed.
• Monitor staffing schedules and productivity, adjust reassign as necessary to provide the best guest experience.
• Identify and stay current on market trends within the industry
• Utilize customer satisfaction surveys to develop and implement action plans to address areas of need
• Assist in periodic Forecasting of payroll and expenses.

Position Requirements:

Education & Experience: High school graduate and or Bachelors Degree in Hospitality preferred; 3+ years in a Food & Beverage or Banquet management or Banquet supervisory role in a full service hotel including large banquet facility

Knowledge, Skills & Abilities:

Ability to read, understand, and analyze financial statements and have the ability to speak to the results of those financials; strong communications skills both written and verbal; natural leadership qualities with the ability to motivate a team and provide mentoring & development opportunities to high potential talent; ability to develop and maintain positive rapport with people at all levels of the organization and with guests; strong attention to detail and timeliness. Versatility to manage a diverse range of managerial responsibilities and a diverse work force.

Prior experience in high volume property.

Knowledge of food & beverage service styles, preparation and presentation.

Reporting Relationship

This position report to the Director of Food and Beverage

Exemption Status

Exempt

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.