Senior Banquet Operations Manager

Kimpton; Massachusetts; Hybrid; USD 55,000 - 75,000; Full time

Job summary

IHG Hotels & Resorts in Boston, MA is seeking an experienced Banquet Supervisor to lead day-to-day banquet operations, supervise staff, coordinate service delivery with culinary and events teams, and uphold company policies.

You will conduct pre-function briefings, monitor room setups, manage guest requests, and ensure safety and sanitation standards while maintaining budgeted labor and inventory.

Qualifications

• 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.

Responsibilities

• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures.
• 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.
• 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
• 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.
• 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.
• Control departmental labor and expenses.Provide input into the preparation of the annual departmental operating budget.
• 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.
• 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)
• May handle incoming/outgoing boxes and exhibit materials.
• May serve as Manager on Duty.
• Perform other duties as assigned which includes but is not limited to assisting banquet staff with their job functions during peak periods.

Skills

Staff supervision

Communication

English fluency

Budgeting

Education

Some college or equivalent training

Supervisory experience in F&B

Job description

IHG Hotels & Resorts in Boston, MA is seeking an experienced Banquet Supervisor to lead day-to-day banquet operations, supervise staff, coordinate service delivery with culinary and events teams, and uphold company policies.

You will conduct pre-function briefings, monitor room setups, manage guest requests, and ensure safety and sanitation standards while maintaining budgeted labor and inventory.