Manage Banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchisor policies and procedures while meeting/exceeding financial goals. Position is responsible for long and short term planning and day-to-day operations of the Banquet section. Recommends policy and procedural changes. Implements and monitors the section's budget and manages expenses within approved budget constraints.

1. Analyze Banquet Event Orders, communicate effectively with customers, managers all associates to ensure that all room set-ups, equipment, supplies, staffing and menus meet/exceed customer's expectations
2. Monitor and control Banquet budget (i.e. labor costs, beverage costs, supplies and equipment) 
3. Hire staff and conduct training to ensure to ensure consistent service delivery to standards
4. Assign all associates their duties, and inspect work to prescribed company/franchise standards
5. Prepare all schedules for the department and forwards same to senior management for approval
6. Maintain banquet OS&E in good working order and reorder to par as necessary
7. Prepare all required reports and billings timely
8. Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience
9. Ensure that all guest requests you receive are satisfied in a timely and efficient manner. Provides service in a highly professional manner at all times
10. Conduct daily pre-shift meeting and event stand-up
11. Review internal management reports to include: BEO, BEO Change log, payroll edits, man-hour and payroll reports, gratuity allocations, productivity results from the prior day, operating checkbook accounts and schedules
12. Generate all department PO's (purchase orders) and PAF's (personnel action form/disciplinary action notice) and forwards same to senior management for approval
13. Participate with formation of department annual operating budgets
14. Ensure that the property maintains all PHR and franchise QA standards 
15. Perform month end inventories in a timely and accurate manner
16. Comply whit the Banquet operating plan and advance and changes for approval
17. Enforce 100% staff compliance with uniform and grooming standards
18. Report unsafe work conditions/practices and safety/security violations in accordance with Company policy
19. Other duties as assigned
20. Participate in all special projects, task forces and committees, as requested
21. Service Standards and Training
    1. Greet and introduce yourself to every contact before every function.
    2. Maintain and exceed set standard service standards for the banquet department.
    3. Insure all employees are properly trained using standard training procedures.
    4. Responsible for delivering a “Personable Touch” to every function. The banquet manager and staff should be courteous and attentive to any guest needs, including those that might not have been originally outlined in a contract.
    PaperworkCaptain’s Reports
22. Captain’s reports should be filled out by the banquet manager, or banquet captain, at the end of EVERY function. These reports should be copied to the Catering coordinator, Food and Beverage Manager and Director. These reports are important in order to communicate items that need to be addressed before the next function, as well as helping recognizing employees when a guest was exceptionally pleased.Banquet Checks
23. Responsible for insuring all banquet checks are completed properly, on time, and posted to the right areas. The checks also need to be rung in according to their meal periods.Checklists
24. Checklists, as outlined in the Standard Operating Procedures, need to be filled out and used for each banquet function. This includes function set up checklists, sidework, breakdown, and pre- function meeting agenda.Grat Sheets
25. Grat sheets need to be filled out and turned in to the staff accountant at the end of a function.New Hire and Terminations
26. Responsible that all new hires have filled out their paperwork properly, and timely. Responsible for PAF’s for any employee leaving.Purchase Orders
27. Responsible for following proper purchase order procedures.Hiring and Recruiting
    1. Insure that all hiring, interviewing, and screening procedures are followed in accordance with SOPs.
    2. Develop relationship with Sunbelt, a temp staffing company, to ensure our large banquets are staffed to proper guidelines.
    3. Responsible for recruiting and hiring all banquet staff.
    4. Responsible for training, to include on going training, of all employees.
    5. Responsible for the evaluations of all banquet employees according to PHR standards.
    6. Responsible for insuring that all employees are in proper uniform at all times.
    7. Responsible for scheduling all employees in accordance with projections and budget guidelines.
    Set up and breakdown of functions
    1. Responsible that all functions are properly set up to PHR standards and the BEO.
    2. All functions will be ready 30 minutes before the scheduled start time.
    3. Responsible that all functions are broken down properly, to include proper storage of all banquet supplies
    4. Responsible for insuring that when a function room is not in use, it is arranged and properly set in order to be ready for a sales escort at any time.
    Coaching and Evaluating
28. Responsible for insuring periodic evaluations of banquet employees are conducted by the appropriate manager.Cost of Goods
29. Responsible for Quarterly smallwares inventoriesLabor Cost Control
    1. Approve all schedules and insure they are costed in accordance with budgeted guidelines.
    2. Responsible for providing accurate forecasts used in schedule costings.
    Other Expenses
30. Responsible for maintaining other expenses in accordance with budget. This is to include but not limit linen costs, cleaning supplies, and smallwares supplies.Smallwares and Supplies
    1. Responsible for controlling breakage and shrinkage levels of all supplies and tableware.
    2. Responsible for proper storage, labeling and security of all non-food supplies and tableware.
    3. Responsible for keeping all par levels stocked using standard re-order levels.
31. Adherence to S.O.P
    1. Responsible for maintaining and up dating all banquet checklists
    2. Responsible for managing and enforcing all other standard operating procedures
    Cleanliness, Organization, and Maintenance
    1. Responsible for insuring that all storage rooms remain clean, organized, labeled, and properly stocked.
    2. Responsible for proper maintenance of all banquet items.
    3. Responsible for insuring proper work order procedures are followed, as well as following up on all work orders.
    Quality Control
32. Banquet manager responsible for food and beverage quality for all banquet functions.Cash Control Responsibilities
    1. Responsible for monitoring all cash control procedures for cash bars.
    2. Responsible for insuring closing paperwork is performed at conclusion of each banquet functions.