Banquet Operations Manager

Ontario Trillium Foundation; Buffalo (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Ontario Trillium Foundation is seeking an Operations Manager to oversee high-volume banquet and catering operations in Buffalo, New York. This position demands strong leadership values and a robust work ethic, along with prior experience in the banquet or hospitality industry.

The successful candidate will supervise guest services, coordinate staff, manage scheduling, and maintain high standards of cleanliness and service flow. Responsibilities also include financial oversight and training of new staff.

Qualifications

• Prior experience in the banquet or hospitality industry.
• Ability to supervise and lead a team.
• Strong communication skills.

Responsibilities

• Supervise all areas of guest service and department standards.
• Coordinate and direct colleagues in the Banquet Department.
• Ensure cleanliness and orderliness of banquet facilities.
• Maintain high staff morale.
• Manage financial success of the department.

Skills

Leadership values

Strong work ethic

Guest service

Supervision skills

Scheduling

Job description

Immediate position available for an Operations Manager for high volume established banquet and cateringcompany. Position requires prior experience in the banquet/hospitality industry. Must possess leadership values and strong work ethic.

Duties & Responsibilities

• All areas of guest service and core standards
• Daily supervision, coordination and direction of all colleagues in the Banquet and Banquet Set-up Department including staff supervision, tip distribution, ringing in of checks, alcohol distribution, etc.
• Scheduling of Banquet Set-up Department to ensure banquet facilities are cleaned and set for events
• Ensuring all functions maintain a first class and positive visual impact; including ambiance, cleanliness, orderliness, décor and service flows.
• Maintaining high staff morale and team spirit within the Banquet Department.
• Leading and coaching all colleagues in the banquet services department
• Lead recruiting, staffing and scheduling ensuring adequate staffing levels to satisfy guest needs.
• Create and implement colleague-training initiatives
• Implementing meeting and conference service standards.
• Creating and implementing new processes and procedures to drive the department forward
• The overall financial success of the department, including day-to-day payroll control, planning yearly capital improvements and exercising control of fixed and variable expenses.
• Responsibilities include, but not limited to: supervising, hiring and training of new staff (servers, bartenders and captains).
• Ordering of liquor, bar supplies, soda mixes, Co2 and any other items needed for the execution of events.
• Costing of bar packages to ensure pour costs can be met.
• Ordering of linens, napkins, and table clothes on a weekly basis.
• Attend weekly banquet meetings to take accurate notes to be reviewed with banquet staff prior to event.
• Oversee all bar functions, including inventory and pulling of liquor, pour size, staff attire, tips and usage report
• Assist in training and overseeing proper serving and clearing procedures (ie: glassware, trays…)