Banquets Manager

Crescent Hotels & Resorts; Horseshoe Bay (TX); On-site; USD 52,000 - 72,000; Full time

Job summary

Crescent Hotels & Resorts is seeking a Banquets Manager: Operations - Food & Beverage to oversee banquet staffing, set-up, and coordination across events. The role emphasizes communication between Event Management, staff, and kitchen to ensure top service and adherence to standards.

You will develop schedules, monitor payroll, and lead a team to deliver high-quality banquet experiences, while maintaining cost efficiency and guest satisfaction.

Qualifications

• Excellent oral and written communications skills.
• Comprehend reading materials, speak, read and write English.
• Neat in appearance and well groomed.
• Maintain proper associate uniform standards and footwear which is slip esistant and polished.
• Attend all Food and Beverage meetings and relay information to line level associates.

Responsibilities

• Review all communications to determine staffing levels, room/station assignments for banquets and meetings.
• Communicate changes within Banquet Department and coordinate with kitchen and other departments.
• Ensure proper set up of all functions and meetings to standards; delegate information accordingly.
• Develop and maintain policies, procedures and quality standards within the department.
• Maintain staff schedules and weekly payroll; perform payroll reporting and timekeeping.

Skills

Communication

Staff leadership

Scheduling

Payroll

Timekeeping

Event coordination

Problem solving

Job description

BANQUETS MANAGER: OPERATIONS - FOOD & BEVERAGE

Review all written communication, including resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and make adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events.

Daily and weekly exchange of information is imperative to the Director of Food and Beverage, as well as line level associates.

Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.

Communication between Event Management, Member, Guest, Banquet Chef, Front of House Management/Supervisor team on all Banquet needs. Your interactions are very important and communication is vital between all areas affected.

Daily recap of all banquet information regarding revenue, staffing, issues/concerns, weather, and amount of covers must be submitted at the end of a shift toDirector of Food & Beverage.

Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.

Ensure the proper information on operation requirements, as well as execution, are properly delegated and distributed amongst the staff.

Staff must be well informed on all areas of coverage and given the responsibility and power to accomplish company goals for successful banquets.

Assure actions of hiring staff, firing, evaluations, and disciplinary are handled fairly and professionally

Maintain a high level of service by constantly training and coaching all direct reports and staff.

Responsible for developing and maintaining employee schedules each week.

Responsible for evaluation, job performance, and reporting weekly payroll.

Perform daily time keeping and tip reporting duties.

Responsible for all employee paperwork and proper filing.

Inspect restaurant hallways, meeting rooms, store rooms and public areas.

Must attend all Food and Beverage meetings and relay all information to line level associates.

Employment Standards:

Excellent oral and written communications skills.

Comprehend reading materials, speak, read and write English.

Neat in appearance and well groomed.

Maintain proper associate uniform standards and footwear which is slip esistant and polished.

To ensure superior service and sanitation standards, all rooms and table top utensils must be detailed and presentable prior to every function.

Make sure all equipment is in working order for the department.

Be active in preventative maintenance around the resort.

Requires problem solving abilities.

Maintain a clean, safe and environmentally responsible work environment.