Banquets - Manager

Evolving Solution Services; Buford (GA); On-site; USD 55,000 - 70,000; Full time

Job summary

Lanier Islands is seeking a Banquet Manager to oversee day-to-day operations of banquet setup and service teams across resort venues. You will lead planning and execution for corporate meetings, weddings, and events, ensuring customer satisfaction while meeting financial goals.

The role requires hands-on leadership, strong communication, and the ability to manage costs, schedules, and beverage service standards. A supervisory background in hotel or resort dining is essential.

Qualifications

• Minimum 5 years in Hotel, Club or Resort operation with at least 3 years in a supervisory or management role
• Associates degree or greater; or equivalent industry experience
• Food Safety Manager Certification and Alcohol Awareness Certification

Responsibilities

• Lead banquet service and setup teams with hands-on management.
• Schedule payroll and on-call staff; manage contract service personnel.
• Control costs and budgeted expenses across beverage and salaries.
• Ensure standards and guest satisfaction; respond to trends and issues.
• Develop and implement business/marketing plans and budgets.
• Coordinate front- and back-of-house with chefs and stewards.

Skills

Leadership

Teamwork

Planning

Accountability

Motivation

Honesty

Communication

Education

Associate degree or greater

Tools

POS systems

Microsoft Excel

Microsoft Word

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 Buford, GA, US

3 days ago Requisition ID: 1012

SUMMARY The banquet manager is responsible for the day-to day operation and management of the banquet set up and service teams. In this role the manager provides hands on leadership and through planning and execution of banquet events including corporate meetings, weddings, social catering and special events. The banquet manager will oversee events throughout the resorts many indoor and outdoor venues. It is the goal of the manager to create a work place environment that results in c ustomer satisfaction, quality service, compliance with resort policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Demonstrate positive leadership characteristics including teamwork, concern for associates and guests, planning and execution, accountability, motivation and honesty.
• Select, train, supervise, develop discipline and counsel team embers in accordance with Lanier Islands’ policies and guidelines; delegate work to ensure optimum team efficiency.
• Manage payroll and scheduling for Banquet service and set up team members. Schedule on-call and contract service personnel.
• Oversee set up of event space Manage and ensure standards are being followed; delegate work to ensure optimum team efficiency.
• Control and manage all areas of cost management including cost of beverage, salaries and wages, and other budgeted and non-budgeted expenses.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Provide input to develop, implement and manage business/marketing plan and budget
• Assist in the development and implementation of improved processes to improve guest satisfaction and achieve financial results.
• Develop and maintain standards for alcoholic beverage service including Alcohol Awareness training for all staff, procedures for issuing and operating bars including use records, pars, inventories etc. Control banquet beverage storage security and organization.
• Work with beverage purchaser to secure needed product for banquet service and bars
• Maintain sanitation and maintenance of all meeting and banquet spaces and schedule contract cleaning services as required.
• Check that all equipment is in safe and working order. Complete work orders for any equipment in need of repair or replacement
• Ensure safe and secure storage of banquet items and maintain safe back of the house areas free of clutter or hazards.
• Work with Executive Chef, Captains, Sous Chefs and Stewarding/Logistics manager to bring together front of the house and back of the house teams and ensure a unified food and beverage presence.
• Perform any other duties as assigned.

EDUCATION and/or EXPERIENCE

Minimum 5 years in Hotel, Club or Resort restaurant operation with at least 3 years in a supervisory or management role

Associates degree or greater; or equivalent industry experience.

Food Safety Manager Certification and Alcohol Awareness Certification

COMMUNICATION SKILLS

Excellent communication through speaking and written word in English

Bi-Lingual (Spanish and English) useful

TECHNOLOGY SKILLS

Familiarity with common point-of-sale equipment- running reports, ringing checks, manager functions

Excellent computer skills with ability to work with spread sheets, email, word processing, presentations and other specialized programs and applications.

PROBLEM SOLVING ABILITY

Must evaluate current practices and processes; recognize quickly potential areas of conflict and readily suggest ways to improve business methods, associate management, client relations and quality of product and services

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb or balance, and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee may be exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat. The noise level in the work environment is usually moderate.