JOB TITLE:   

Banquet Service Manager

JOB POSITION CODE:

340301

DEPARTMENT: 

Food & Beverage

FLSA STATUS:

Exempt

REPORTS TO:

Catering / Conference Services Director

MIN. AGE REQUIREMENT:

21

SUPERVISES: 

All Banquet Captains & Servers

GENERAL SUMMARY OF DUTIES: Responsible for the management and oversight of all aspects of Banquet service in accordance with hotel standards and Silver Legacy policy and procedures.  Directs, implements and maintains a high standard of service excellence. Must have a strong interactive management philosophy to serve as a guide to respective staff. 

EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.)

1. 1.    Supervision of banquet service.
2. 2.    Supervision of event guest check settlement and posting.
3. 3.    Supervision of event tip allocation and posting.
4. 4.    Assure consistency in Banquet service through ongoing training.
5. 5.    Insure the presence of a captain at all meal functions.
6. 6.    Coordinate all requests with appropriate departments, A.V.
7. 7.    Coordinate, par and control Banquet (FOH) food and beverage inventories.
8. 8.    Open communication with Banquet kitchen, Stewards, Captains and Food Servers to insure smooth guest service.
9. 9.    Insure all meetings and banquets are properly set to guest and hotel specifications and standards.
10. 10.  Check convention reader boards and signage daily for accuracy.
11. 11.  Scheduling, hiring and disciplinary action of Banquet service personnel.
12. 12.  Be available during all major Banquet functions and assist in supervision.
13. 13.  Assume responsibility/accountability.
14. 14.  Compliance with forecasted payroll and hours.
15. 15.  Inspect staff as to uniforms standards, cleanliness and identification.
16. 16.  Ensure a safe working environment for employees.
17. 17.  Other job related duties as assigned.

PERFORMANCE REQUIREMENTS: Knowledge, Skills & Abilities:  Must be able to understand and comply with all company and departmental rules and regulations, policies and procedures; clear concise written and verbal communication skills with customers and service staff; ability to instill a calm organized approach in all situations; strong organizational skills; exceptional detail in follow-up; excellent safety and sanitation skills; strong guest service orientation skills; skill in establishing and maintaining effective working relationships with staff; ability to read, write, and communicate verbally in English.

EDUCATION AND EXPERIENCE:

Education: High school education or equivalent preferred.Two or more years of college or a combination of education, training or experience that has provided the necessary knowledge, skills and abilities to perform the job duties.

Experience: Two years of experience as a Banquet Maitre d’ or four years as a Banquet Captain for a property of comparable size and class.

Certificate/License: Valid sanitation certificate preferred.

TYPICAL WORKING CONDITIONS: Work is performed in areas, which may be unusually hot, cold, smoky, noisy, dimly lit and brightly illuminated.  Constant contact with staff and guests is required.

TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Requires being mobile 100% of the shift to include frequent bending and reaching in areas from floor level to 6 ft. high; lifting up to 40 lbs.; pushing, pulling and maneuvering weights up to 150 lbs.  Requires normal sense of smell, taste, touch and sound.  Requires normal vision range and absence of color blindness.  Requires eye/hand coordination.  Requires the ability to distinguish letters and symbols.  Requires constant use of office equipment such as computers, typewriters, telephones, beepers, radios, calculators and copiers.  Requires regular, predictable attendance.