Position Overview:
The Banquet & Outlet Manager is primarily responsible for overseeing the planning, execution, and service of all banquet events, ensuring a seamless experience for clients and guests. During slower banquet periods, this role will provide operational support to the hotel’s restaurant and bar outlets, assisting in driving service standards, team performance, and guest satisfaction. This position requires strong leadership, flexibility, and the ability to balance priorities between banquet operations and outlet support.
Major Duties & Responsibilities:
- Provides an issue free work environment through motivation, support, empowerment and development for all personnel.
- Proactively strives to build positive working relationships through teamwork and clear communication resulting in win/win decisions.
- Ensures that all decisions and resulting actions are aligned with the Company policy of 100% guest satisfaction producing a high level of service.
- Has a strategic perspective by continuously developing our brand and integrating it into every aspect of the guest experience.
- Proactively participates in the comprehensive sales and marketing efforts.
- Assists in providing direction, control and motivation for the effective and efficient operation of the entire banquet department.
- Trains and monitor performance of food-servers and bus-persons.
- Provides organization, instruction, guidance, communication, and counseling.
- Prepares necessary documentation of incident or call in report.
- Efficiently establishes optimal staff size and positions.
- Effectively assures appropriate staff hiring and training according to hotel and departmental procedures, provide fair, consistent and impartial evaluation and disciplinary actions according to guidelines.
- Teams with Chef to ensure the delivery of high-level food quality and presentations.
- Works with Catering Team to consistently upgrade service standards and food presentations.
- Manage daily operations of restaurant and bar outlets, ensuring high standards of guest service, cleanliness, and efficiency.
- Provides interaction with union representatives and Human Resources to assure departmental compliance to collective bargaining agreement.
- Coordinates with Host of function, other departments and food servers to assure total guest satisfaction.
- Attends menu meeting to finalize, makes changes and additions for the next day's events.
- Prepares and revises banquet staff schedules, instructions and floor plans for the next day's functions.
- Contributes suggestions and observations for the efficient and effective operation of the department and the hotel.
- Monitors compliance of all employees to established rules and regulations, discipline when necessary according to set standards.
- Ensures that associates uphold all service procedures and communication standards as outlined by Standard Operating Procedures.
- Trains on and executes all applicable Standard Operating Procedures.
- Administers required associate reference guide practices such as performance reviews
- Performs miscellaneous duties and assists Assistant Director of Food & Beverage as directed.
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