Banquet Operations Manager

1 month ago

Kingston, Ontario, Canada Easton's Group of Hotels Full time
Job Overview

As a key member of our Easton's Group of Hotels team, the Banquet Manager will be responsible for overseeing the execution of all banquet events to ensure exceptional performance, superior guest service, and maximum profitability. This role requires a strong focus on maintaining quality, service, and operating standards as established by the Brand, while adhering to federal, state, and local regulations concerning health and safety compliance.

Duties and Responsibilities

Financial Returns

  • Control departmental labor and expenses, providing 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, ensuring effective communication and enforcement of policies and procedures.
  • Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies, alerting management of potentially serious issues.
  • Ensure all staff is properly trained and equipped to effectively carry out their job functions, promoting teamwork and quality service through daily communication and coordination with other departments.
  • Interact with outside contacts, including guests, vendors, agencies, and other relevant parties, to ensure total satisfaction and resolve any issues that may arise.

Guest Experience

  • Ensure guests are greeted upon arrival and respond to guest requests and complaints in a prompt and professional manner, establishing and implementing appropriate service recovery guidelines 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, conducting pre-function meetings with scheduled staff and reviewing all information pertinent to the service and set-up of groups.
  • Meet with Kitchen Staff to review scheduled groups' menu, ensuring agreement of delivery times, amounts, and arrangements, and coordinating any AV equipment or other technical needs.
  • Maintain procedures to ensure the security and proper storage of banquet inventory and equipment, ensure the security of monies, credit, and financial transactions, replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and minimize misuse and breakage of china, glassware, linen, and supplies.
  • Ensure that equipment is prepared for the following day's work, ensuring that all banquet equipment is in proper operational condition and is cleaned on a regular basis, and 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, including but not limited to assisting banquet staff with their job functions during peak periods.

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 the 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, and the Company.
  • Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training.
  • Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
  • Problem-solving, reasoning, motivating, organizational, and training abilities are used often.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • May be required to work nights, weekends, and/or holidays.

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