Banquet Manager

Grand View Lodge; Tucson (AZ); On-site; USD 65,000 - 75,000; Full time

Job summary

Grand View Lodge in Tucson, AZ is seeking a Banquet Manager to ensure flawless execution of events from setup to breakdown. You will lead banquet and event services staff, coordinate with chefs, and manage guest experiences to meet high expectations.

The role requires 3-4 years in Food & Beverage or Hospitality, with a preferred hospitality degree and wine knowledge. Expect flexible hours, ability to lift 50 lbs, and a strong focus on safety and service quality.

Qualifications

• Experience leading banquet staff and event services teams.
• Ability to train and provide performance feedback to staff.
• Proven track record in scheduling and labor management.

Responsibilities

• Oversees front-of-house banquet and event services staffing.
• Delivers ongoing staff training and feedback.
• Prepares weekly FOH banquet staff schedules with Banquet Captains.
• Coordinates with Executive Chef and Sous Chefs on BEO requirements during events.
• Monitors labor to meet budget and assists in beverage inventory control.
• Develops annual catering and banquet budgets with leadership.
• Ensures proper setup and service for functions and post-event breakdown.
• Maintains knowledge of property and guest service expectations.

Skills

Staff management

Scheduling

Budgeting

Communication

Education

Hospitality degree preferred

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Tucson, AZ, US

4 days ago Requisition ID: 3242

Salary Range: $65,000.00 To $75,000.00 Annually

Position Overview:

The Banquet Manager ensures that every event on property is successfully executed from the point of “set up” to the point of “break down”. Further, the Manager ensures that the guest experience is unrivaled and all expectations are met.

Duties & Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The position oversees staffing/hiring needs for front of the house banquet and event services staff
• The role ensures ongoing training and performance feedback/feedforward for banquet staff and event services staff
• Position, along with Banquet Captains, prepare weekly schedules for FOH banquet staff
• Interacts and communicates with the Executive Chef and/or Sous Chefs prior to scheduled functions to effectively carry out BEO requirements; such communication continues during events to discuss any special needs, event timing or menu changes
• Monitors hourly labor for FOH banquet staff and event services staff to meet budget requirements
• Works with Beverage Warehouse Manager to facilitate timely delivery of proper beverage products as scheduled
• Oversees and directs performance of banquet staff during scheduled functions, ensuring proper service and guest satisfaction levels
• Properly records revenue by ringing in guest charges shown on BEOs (resolving any revenue discrepancies)
• Oversees and records monthly beverage inventories and timely banquet supplies/equipment inventory
• Develops annual catering and banquet budget in conjunction with Director of F&B
• Works with Security and Transportation Manager regarding scheduling of shuttles and shuttle personnel
• Managers and assists in setting function room (including setting of linens, china, glass, and silver for the proper number of attendees).
• Completes and/or reviews pre-function checklists including setting any pre-service salads, water, etc. as required.
• Be knowledgeable of serving buffet style service, including set-up of buffet, refreshing of buffet and service to guests.
• Maintains vast knowledge of property, company and guest service expectations (ensuring such knowledge and service is passed to teams)
• Other duties may be assigned

Job Requirements:

• Ability to manage time well, meet imposed deadlines and ability to work flexible hours
• The position requires the ability to lift over 50 pounds occasionally.
• This position requires the ability to stand, walk (6-7 hours at a time), and climb stairs, reach & bend.
• The position may require the service of wine so therefore the position requires the employee to be 18 years of age or older.

Education & Experience

• 3-4 years in Food & Beverage, Banquets or Hospitality experience required
• Hospitality or Food & Beverage degree desired
• Have basic knowledge of wine and wine services