Head Banquet Manager

IHG Hotels; Kentucky; On-site; USD 42,000 - 54,000; Full time

Job summary

IHG Hotels is seeking a Banquet Manager to oversee the execution of all banquet events, guaranteeing top performance, guest service and profitability. Maintain standards per brand guidelines, and ensure safety and compliance across activities. Lead a team and coordinate with Sales, Catering, Housekeeping, and Guest Services for seamless events.

The role requires strong leadership, attention to detail, and the ability to train staff while managing budgets and resources for high-volume functions.

Qualifications

• Two years in banquets or Food & Beverage operations, with at least one year in supervision.
• Fluent English spoken and written.
• Ability to manage cost controls and labor scheduling.

Responsibilities

• Control departmental labor and expenses and help prepare annual budget.
• Supervise daily banquet operations and enforce policies.
• Train staff and ensure tools/equipment are available.
• Coordinate with Sales, Catering, Housekeeping, Accounting, and Guest Services.
• Greet guests and handle requests to ensure total guest satisfaction.
• Ensure safety, security, and compliance of inventory and setup.

Skills

Customer service

Leadership

Communication

Team management

Education

Some college or F&B operations training

Supervisory experience in banquets

Job description

job overview

Oversee the execution of all banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

At InterContinental Hotels & Resorts ® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

• Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget.

PEOPLE

• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures.
• Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Accounting, Maintenance and Guest Services.
• Interact with outside contacts: Guests - to ensure their total satisfaction
• Vendors - to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
• Regulatory agencies - regarding safety and compliance matters
• Other contacts as needed (professional organizations, community groups, local media)

GUEST EXPERIENCE

• Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction.
• Review guest check with client after function and obtain signature.

RESPONSIBLE BUSINESS

• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
• Meet with Kitchen Staff to review scheduled groups' menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs
• Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. Establish par levels for supplies and equipment.
• Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
• May handle incoming/outgoing boxes and exhibit materials.
• May serve as Manager on Duty.
• Perform other duties as assigned which include but are not limited to assisting banquet staff with their job functions during peak periods.

aCCOUNTABILITY

• This is the top Banquet job in a full-service, luxury, or resort hotel with high volume banquet and/or convention facilities typically catering to more than 500 people. Supervises a large number of employees and may oversee subordinate supervisors.

QUALIFICATIONS AND REQUIREMENTS

• Some college or advanced food and beverage operations training and two years experience in banquets or food and beverage operations, including one year supervisory experience, or an equivalent combination of education and experience. Must speak fluent English.
• This job requires ability to perform the following:
• Carrying or lifting items weighing up to 50 pounds
• Moving about the function areas
• Handling objects
• Bending, stooping, kneeling
• Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand