Banquet Manager-52610

Auro Hotels; Orlando (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Auro Hotels in Orlando is seeking a Banquet Manager to direct banquet functions in accordance with AURO Hotels and Brand Standards. The role involves overseeing setup, service, and breakdown, coordinating with catering and hotel departments, and ensuring guest satisfaction during events.

This position requires leadership, budget awareness, safety and sanitation compliance, and the ability to train staff, manage guest issues, and maintain records for gratuities and event summaries.

Qualifications

• High school diploma or GED required.

Responsibilities

• Ensure that all food and beverage associates consistently adhere to uniform, grooming and appearance standards.
• Ensure proper set‑up, execution and breakdown of banquet functions. Develop creative and attractive table settings, coffee break set‑ups, buffets, etc.
• Operate department within budgetary guidelines and in response to actual business conditions.
• Establish goals for the department and communicate those to banquet associates.
• Develop and implement policies and controls on issues concerning Banquet operations to include, service standards, food and equipment handling, safety, breakage and sanitation, etc.
• Prepare and tabulate banquet checks, follow procedures for processing of banquet checks, and banquet recaps. Maintain accurate records on gratuity distribution.
• Interact effectively with guests,and greet meeting/function planners. Resolve guest complaints and operational problems and exercise effective decision‑making ability. Report food related problems to hotel chef.
• Maintain effective communication with Banquet staff, be responsive to staff suggestions and concerns and work to resolve problems. Meet regularly with staff and ensure that staff is kept aware of issues relating to Banquet department and general hotel operations. Attend meetings as scheduled and maintain effective working relationship with all hotel departments.
• Communicate effectively with Catering staff on all banquet events, guest comments and complaints, cover counts etc. Coordinate details of events with and act as a liaison between guest and hotel operating departments.
• Ensure adherence to all regulations concerning the service, handling and storage of alcoholic beverages. Train staff on procedures for discontinuing service to and handling of intoxicated guests and assist when needed.
• Supervise the proper handling and storage of all Banquet furniture, fixtures, equipment, and supplies, schedule cleaning of function rooms and service areas, and assign cleaning tasks to staff.
• Ensure department is stocked with adequate supplies of all service ware, linen, condiments, dairy products, juices and all other items used during service. Ensure that staff is trained on and follows storeroom and requisition procedures.
• Communicate with kitchen on cover counts and any other food‑related issues.

Education

High school diploma or GED

Job description

The purpose of the Banquet Manager is to direct banquet functions in accordance with AURO Hotels and Brand Standards.

Essential Job Functions

• Ensure that all food and beverage associates consistently adhere to uniform, grooming and appearance standards.
• Ensure the proper set‑up, execution and breakdown of banquet functions. Develop creative and attractive table settings, coffee break set‑ups, buffets, etc.
• Operate department within budgetary guidelines and in response to actual business conditions.
• Establish goals for the department and communicate those to banquet associates.
• Develop and implement policies and controls on issues concerning Banquet operations to include, service standards, food and equipment handling, safety, breakage and sanitation, etc.
• Prepare and tabulate banquet checks, follow procedures for processing of banquet checks, and banquet recaps. Maintain accurate records on gratuity distribution.
• Interact effectively with guests,and greet meeting/function planners. Resolve guest complaints and operational problems and exercise effective decision‑making ability. Report food related problems to hotel chef.
• Maintain effective communication with Banquet staff, be responsive to staff suggestions and concerns and work to resolve problems. Meet regularly with staff and ensure that staff is kept aware of issues relating to Banquet department and general hotel operations. Attend meetings as scheduled and maintain effective working relationship with all hotel departments.
• Communicate effectively with Catering staff on all banquet events, guest comments and complaints, cover counts etc. Coordinate details of events with and act as a liaison between guest and hotel operating departments.
• Ensure adherence to all regulations concerning the service, handling and storage of alcoholic beverages. Train staff on procedures for discontinuing service to and handling of intoxicated guests and assist when needed.
• Supervise the proper handling and storage of all Banquet furniture, fixtures, equipment, and supplies, schedule cleaning of function rooms and service areas, and assign cleaning tasks to staff.
• Ensure department is stocked with adequate supplies of all service ware, linen, condiments, dairy products, juices and all other items used during service. Ensure that staff is trained on and follows storeroom and requisition procedures.
• Communicate with kitchen on cover counts and any other food‑related issues.

Experience/Education

High school diploma or general education degree or equivalent combination of education and experience required.

Auro Hotels is an Equal Employment Opportunity and E-Verify Employer. All applicants are subject to background and substance abuse screening prior to any offer of employment.