Banquet Manager

Cote Hospitality Group; Tucson (AZ); On-site; USD 65,000 - 75,000; Full time

Job summary

Cote Hospitality Group in Tucson, AZ is seeking a Banquet Manager to ensure flawless event execution from setup to breakdown. The role focuses on delivering unrivaled guest experiences and meeting all expectations.

The candidate will oversee FOH banquet staffing, coordinate with chefs, manage schedules, monitor labor for budget adherence, and handle beverage and inventory control. Hospitality experience and wine knowledge are valued as part of the team leadership.

Qualifications

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

Responsibilities

• Oversee FOH banquet and event services staffing and scheduling.
• Provide training and performance feedback for banquet staff.
• Collaborate with chefs to fulfill BEO requirements during events.
• Monitor hourly labor to meet budget targets.
• Coordinate beverage delivery with the Beverage Warehouse Manager.
• Record revenue and manage banquet inventory and supplies.
• Develop annual catering and banquet budgets with leadership.
• Assist with function room setup and pre-function checklists.

Skills

Staffing & hiring

Staff training

Scheduling

Budget monitoring

Vendor coordination

Guest service

Education

Hospitality degree

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

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:

• 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