Manager, Banquets

**POSITION IS LOCATED IN DIGBY NOVA SCOTIA**

**JOB SUMMARY**:
The Banquet Manager is expected to coordinate, supervise, train, evaluate and direct all Banquet department service personnel, and liaison with the Food & Beverage Manager and the Kitchen department. As the majority of Food and Beverage service employees work in food and beverage outlets and banquets, the Banquet Manager must coordinate daily\weekly\monthly with the Food & Beverage Manager to ensure the optimum satisfaction of all stake holders.

**ACCOUNTABILITIES**:

- The primary responsibility of the Banquet Manager is to ensure that all banquets, meetings, gatherings, and conferences produce a high level of service and quality product for the guests. Coordinating with the Food & Beverage Manager, the Banquet Manager is expected to reduce employee turnover, maintain payroll budget, maintain sales/revenue budget, and increase productivity while keeping quality consistent.

**EDUCATION & EXPERIENCE**:

- At least 3 years experience in the Food & Beverage Industry, management and/or Supervisory experience in a hotel or related field required.
- Knowledge of Microsoft Word and Excel required

**TOOLS & EQUIPMENT**:

- Computer systems, POS systems, coffee machines, coffee urns and warmers, wine opener, carts, props, and general kitchen equipment, AV and sound equipment.

**PHYSICAL REQUIREMENTS**:

- Daily long hours may be required during busy time periods. Appropriate time off compensated.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

**MENTAL REQUIREMENTS**:

- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must maintain professionalism, composure, and objectivity under pressure.
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the particular need.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
- Must be able to work with and understand financial information and data, and basic arithmetic functions.

**OTHER ABILITIES, SKILLS, KNOWLEDGE**:

- Strong knowledge of service standards, as they relate to various types of banquets/meetings and events.
- Knowledge of Public Health & WHMIS/OHS, liquor laws and regulations.
- Knowledge of meeting set ups.

DUTIES & FUNCTIONS

**ESSENTIAL**:

- To supervise functions and events at Digby Pines, in conjunction with the Conference Services Manager and liaison with Food and Beverage Manager.
- Coordination of banquet event orders in a timely manner.
- Assist service personnel when needed for set ups and events.
- Basic understanding of operation of all in-house audio-visual and business equipment.
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Maintain regular attendance, as directed by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper business attire and nametag when working.
- Always comply with Digby Pines regulations to encourage safe and efficient hotel operations.
- Coordinate with Food and Beverage Manager in preparation of schedules
- Prepare payroll, together with Food and Beverage Manager
- Hire, train, coach and counsel employees, together with Food and Beverage Manager.
- Coordinate all banquet related food and beverage requirements with the appropriate departments.
- Keep kitchen informed of accurate counts for plating.
- Review menu/service with Conference Service Manager and Executive Chef.
- Maintain up to date details on banquet functions and communicate to Conference Services Manager and Banquet Captain.
- Responsible for ongoing training of supervisors/hourly employees when necessary to maintain standards of service and profit margin, together with F/B Manager.
- Make personal contact with guests and assist them with any requests.
- Supervise proper tabulation of all banquet checks and responsible for ensuring checks are presented to guests for signature.
- Maintain updated banquet menu files in P.O.S. system.
- Bring to the attention of the Conference Services Manager and the Maintenance Chief all materials and equipment that require ordering or need to be replaced.
- Requisition liquor, etc. for banquet bars and bar inventory per Pines accounting standards
- Responsible for safety, sanitation, and cleanliness of service areas.
- Responsible for loss prevention programs among service employees.

**MARGINAL**:

- Attend appropriate meetings
- Supervise the work of banquet captain and observ