Location
Turning Stone Resort Casino - Verona, NY
All Locations
Job Code
MGRS5
Shift
Days
Swing
Travel Involved
None
Category
Restaurant
Employment Status
Full-Time

Banquet Manager

Job Description

The Banquet Manager is responsible for front of the house operations in all banquet and catering events throughout the resort.  This position will ensure consistent, superior, guest service standards are met for all events and that all contractual requirements are fulfilled.  
 
Responsibilities:
 

  • Effectively manages banquets and events that are held in all venues across the resort and business related off property events.  Events will include those turned over by the Sales Department, and internal company events and meetings.  Venues may include but are not limited to the Event Center, Showroom, convention rooms, meeting rooms, and club houses.
  • Continually meets with planners and/or convention officials prior to and throughout event(s), to ensure requirements are being executed in the proper manner.  Communicates and coordinates with other departments to execute on event requirements and ensure guest satisfaction is achieved.   Partners with culinary operations regarding food requirements and banquet needs for all events.
  • Schedules and leads regular meetings to ensure that all Banquet Team Leaders and staff have all necessary information to execute on plans and guest satisfaction is achieved.
  • Maintains a working knowledge of Banquet Operations internal functions, controls, systems  and software updates.
  • Ensures efficiency and accurate performance standards are achieved by maintaining communication with all work areas to verify paperwork and inventory controls.  Creates and updates forms/documents used to perform daily functions. Ensures pertinent information, such as policy changes, is provided to staff in a timely and effective manner.
  • Consistently demonstrates outstanding guest service skills and always identifies repeat guests.
  • Consistently maintains professional rapport and confidentiality in communicating with other departments as required by procedure.
  • Responsible for making sure employees are trained in Banquet Operations and performing at a satisfactory level.  Ensures staff is providing a high level of guest service and adhering to standards.  Monitors business flow to develop efficient staffing levels, break and shift schedules for all events.
  • Is always available to assist F&B employees at designated function locations when needed.
  • Regularly monitors the inventory of all supplies and orders when needed.  Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.  Works with Supply Chain to ensure proper ordering procedures are followed.
  • Demonstrates responsibility for the proper billing and settlement of all Banquet functions.
  • Demonstrates a working knowledge of and understands the implementation of a full service alcoholic beverage operation.  Consistently demonstrates the initiative to assist all Beverage staff when required by business needs. Ensures that all departments within the operation are scheduled for maximum coverage during peak hours.
  • Continually monitors staffing levels and recruitment needs.  Participates in the interview and selection process for hiring.  Makes informed hiring selections while making sure Human Resources and the Director are consulted appropriately.  Provides effective on-boarding and training of new staff members.  Provides on-going training and development for staff as needed.
  • Reviews payroll reports for accurate work hour totals and makes adjustments when needed.  Accurately prepares toke report for submission to Finance and Payroll.
  • Continually assists with the preparation of annual budgets, operating forecasts, and other required departmental analysis.
  • Understands Banquet Event Order’s (BEO’s) and is responsible for execution of such. Attends all BEO meetings.

Job Requirements

 

  • Bachelor’s Degreein Business Management or related field required; equivalent combination of education and experience may be substituted.
  • Must have a minimum of 4 years Banquet/Catering management experience.  Experience in a large resort setting is preferred.
  • Prior responsibility managing a banquet operation that generated a minimum of $6 million in revenue.
  • Must possess outstanding guest service skills and has demonstrated the ability to effectively train staff.
  • Has extensive experience working directly with guests and ensuring satisfaction of banquet services provided.  Experience communicating effectively with dissatisfied guests.  Superior verbal and written communication skills required.
  • Money handling experience with applicable math skills required.
  • Ability to organize/prioritize and complete multiple tasks simultaneously required.
  • Ability to make decisions in a fast-paced, dynamic environment and accommodate a flexible work schedule required.
  • Prior experience with Microsoft Office required, particularly spreadsheet applications.  Prior experience with computerized booking software is helpful.
  • Knowledge of food and health codes is required.
  • Has knowledge of managing both social and corporate functions as well as event planning.