Banquet Manager

The King and Prince Beach & Golf Resort provided pay range

This range is provided by The King and Prince Beach & Golf Resort. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$65,000.00/yr - $65,000.00/yr

The Banquet Manager is expected to coordinate, supervise, train, and direct all Banquet Department Associates.

The accountabilities of the Banquet Manager include the staffing, training, and operating of the Banquet department. All labor and monetary reports, employee relations, guest relations, knowledge of local alcohol regulations, proper use of manpower, to assure the success of all banquet functions while maintaining high standards of service.

• At least 4 years of leadership experience in an upscale food & beverage environment preferred.
• Serv Safe & TIPS Certificate preferred.
• High School diploma or equivalent certificate, required.
• Previous supervisory responsibility required.
• Experience with conflict resolution required.
• Exceptional time management skills required.
• Experience with motivating teams/associates required.
• Ability to read, write, speak, understand, and communicate in basic English.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Northview standards, as required by scheduling, which will vary according to the needs of the hotel.
• Supervise staff including interview, hire, schedule, train, develop, empower, coach & council, recommend and conduct performance and salary reviews, resolve problems, provide open communications, recommend discipline & termination as appropriate.
• Order and stock all banquet equipment and related stock to meet expected needs.
• Coordinate execution of banquet events.
• Assure that the department operates within the approved budget to control costs; perform necessary follow-up.
• Comply with and enforce all local alcohol related laws and regulations.
• Create and/or approve training manual.
• Prepare weekly payroll and tip distribution sheets.
• Keep open communications with kitchen.
• Review menu/service with catering managers and banquet chef.
• Maintain up to date details on banquet functions and communicate with supervisors.
• Responsible for ongoing training of captains/hourly employees when necessary to maintain standards of service and profit margin.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and responsible for ensuring that all checks are presented to guests for signature.
• Bring to the attention of the Director of Catering all materials and equipment that require ordering or need to be replaced.

This hotel functions 7 days a week, 24 hours a day. Schedules are made based on business levels and are subject to change. The above is not an all encompassing list, but a snapshot of the responsibilities.

• 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.
• Ability to stand for long hours, walk long distances.
• Ability to work long hours, some back-to-back shifts as needed.
• Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Multi-lingual skills helpful.

Mid-Senior level

Full-time

Management and Manufacturing

Hospitality