Banquet Manager

Hirebridge; Oklahoma City (OK); On-site; USD 54,000 - 72,000; Full time

Job summary

Hirebridge is seeking a Banquet Manager to ensure the success of all banquet events, maintain profitability and high quality service. You will lead a team, coordinate with kitchen and service staff, review event orders, and uphold safety regulations to achieve guest satisfaction.

The role requires extensive supervisory experience in hospitality, strong guest relation skills, and the ability to manage labor costs. Starting salary of $63,000 with opportunities for growth in a dynamic venue.

Qualifications

• High school diploma or GED required and/or experience in a hotel or related field.
• 3 years supervisory experience in hotels, country clubs or similar industry.
• Alcohol awareness certification and/or food service permit as required by local/state laws.
• 5 years experience in customer service roles in industry or retail.
• Valid state driver’s license in good standing.

Responsibilities

• Approach all guest and team encounters in a friendly, service-oriented manner.
• Supervise banquet space setup to ensure timely room sets and staff readiness.
• Ensure proper sequence of service for events and high-quality presentations.
• Review event orders with clients and respond quickly to changes.
• Schedule staff at appropriate levels and monitor labor costs daily.
• Maintain inventory, back hall storage, and equipment safety.
• Train staff on safety, lifting, and alcohol awareness; enforce DHM standards.
• Prepare daily summaries and post all banquet checks by end of day.
• Balance banks and ensure payroll/tip distribution accuracy.
• Communicate changes to supervisors and kitchen; coordinate with kitchen on timing.

Skills

Communication

Decision making

Stress management

Problem solving

Listening

Financial literacy

Team collaboration

Education

High school diploma or GED

3 years supervisory experience

Alcohol awareness certification / food service permit

5 years customer service experience

Valid state driver’s license

Job description

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. The Banquet Manager is expected to share ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Education & Experience:

• High school diploma or GED certification required and/or experience in a hotel or related field.
• 3 years previous supervisory experience required in hotels, country clubs or similar industry.
• Alcohol awareness certification and/or food service permit as required by local or state government agency, and as required by franchise.
• 5 years experience in customer service roles in industry or retail.
• Valid state driver’s license from applicable state and MVR in good standing.

Physical Demands:

• Long hours sometimes required, including nights and weekends
• Medium Work-Exerting up to 75 pounds of force occasionally, and/or up to 50 pounds of force frequently
• or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for long hours at a time.

Required Competencies

• Must be able to convey information and ideas clearly, both oral and written.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic function.

Responsibilities may include any and all of the following:

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Regular attendance is required in compliance with DHM standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes proper dress and correct nametag when working.
• Comply at all times with DHM standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
• Supervise set up of banquet space to ensure timely and accurate room sets and ensure service staff is prepared and organized and delivers high standards of service.
• Ensure proper sequence of service for events.
• Provide guests with excellent food service and presentations.
• Review event orders with clients; respond quickly to last minute changes; answer questions to customers’ satisfaction; review guest check with client after function and obtain signatures.
• Schedule employees at proper staffing levels; watch labor costs daily to ensure efficiency in scheduling and productivity.
• Requisition supplies when needed and maintain adequate levels of inventory supplies to meet function needs.
• Maintain orderly back hallways and storage areas and ensure equipment is kept clean and stored in a secure manner.
• Aggressively recruit and staff department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
• Conduct training classes regarding safety, security, department procedures and service guidelines.
• Fulfill Manager on Duty shifts, as requested.
• Ensure hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour, food and liquor laws, Sanitation and Health laws.
• Respond to guest’s complaints and/or requests in a timely manner and ensure satisfaction.
• Create and execute low-cost recognition programs occasionally and as needed.
• Ensure a good work relationship with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor informed of all problems or matters requiring his/her attention.
• Prepare and submit all reports in a timely manner.
• Produce and post banquet servers/coffee break’s schedule on weekly basis, in a timely manner.
• Assist in keeping on-call/contract labor hours to a minimum.
• Monitor quality of service in banquet operations.
• Conduct team member performance reviews in a timely manner and in accordance with DHM standards.
• Understand and be able to prepare payroll and tip distribution.
• Review menu/service with catering mangers and banquet chef.
• Maintain up to date details on banquet functions and communicate any and all changes to supervisors.
• Make personal contact with guests and assist them with any requests.
• Ensure accuracy of all banquet checks (in accordance with BEO) and adhere to proper signing procedures with guests.
• Communicate with houseman and/or supervisor to insure correct room set-ups for all functions.
• Direct BEO (Banquet Event Order) meetings.
• Ensure that all functions are posted correctly on any event boards used.
• Maintain constant contact with kitchen staff to ensure effective communication between food production and food service. Responsible for exact count after guests have been seated; advise kitchen and staff of any last-minute timing changes and special requests.
• Train all staff in fire safety, proper lifting of trays, HAZCOMM, and alcohol awareness as required.
• Check-in servers, assign stations, and pre-post function side work duties.
• Final walk through of all banquet space before guest is allowed in to ensure quality and adherence to BEO and standards.
• Responsible for all servers on the floor and supervision of service received by the guests throughout each function assigned.
• Supervise cleaning and post function clean up and check out of staff, according to standards.
• Prepare daily summary and post all completed banquet checks by end of day.
• Total all banquet function checks for guest signing.
• Supervises the maintenance of upkeep of all banquet equipment.
• Supervise the handling, storage and safety of all catering service equipment.
• Balance any and all banks used at end of function.
• Working knowledge of all areas of catering, food, beverage, coffee breaks, convention set-up, scheduling and payroll.
• Responsible for maintaining labor costs within established goals. (Already state above watch labor costs daily to ensure efficiency in scheduling and productivity.)
• Check “daily” event sheet versus BEOs for accuracy.
• Check schedule for following day for “pop-ups”. Ensure proper coverage.
• Conduct daily and other meetings effectively.
• Schedule staff consistent with volume of business and needs.
• Perform other duties as requested by management.
• Attend meetings/training as required by management

Starting Salary: $63,000.00