Banquet Manager

Tanque Verde Ranch; Tucson (AZ); On-site; USD 65,000 - 75,000; Full time

Job summary

Tanque Verde Ranch in Tucson, AZ is seeking a Banquet Manager to oversee all events from setup to breakdown, ensuring an unrivaled guest experience and flawless execution. You will lead FOH banquet and event services staff, coordinate with the Executive Chef, manage budgets, schedules, and inventory, and train teams to uphold service standards across all functions.

Ideal candidates bring 3–4 years in Food & Beverage or Banquets, a hospitality or F&B degree is preferred, and the ability to lift

Qualifications

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

Responsibilities

• Oversee staffing needs for front of house banquet and event services staff.
• Provide ongoing training and feedback for banquet staff and event services staff.
• Prepare weekly FOH banquet staff schedules with Banquet Captains.
• Coordinate with Executive Chef/Sous Chefs on BEO requirements and event changes.
• Monitor hourly labor to meet budget requirements.
• Ensure timely beverage deliveries with Beverage Warehouse Manager.
• Record revenue via BEOs and manage inventory of beverages and banquet supplies.

Skills

Time management

Staff supervision

Wine knowledge

Guest service

Education

Hospitality or Food & Beverage 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

3 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