The Banquet Manager is responsible for the direction of staff and interfacing with hosts of special event functions. A staff line-up is to be conducted prior to each event assigning stations to the staff members and overseeing the staff prior, during and post events. Working with the sales team, the Banquet Manager oversees the setup, function and reset of special event functions in a quality, upscale fashion insuring proper settings, décor, crisp linen and a totally clean environment. Complete attention to detail is required managing the BEO insuring that all aspects of the event is as the client and catering sales manager have dictated. Guest’s accommodations and satisfaction is paramount. Customer service guidelines via VHG and brand standards are to followed.

During an event, the Banquet Manager is to supply beverage, bar counts and cash management pursuant to the venues that is required insuring the house is compensated for items used. The Banquet Manager is responsible for building stock levels for such venues and delivering them to the appropriate staff member.

Job Requirements:

Complete all required brand specific training

Complete all required Vision University training

Complete all required health and safety training

Adhere to all Vision Hospitality Group, Inc. and property specific brand standards

Perform any other duties as requested by management to aid in better operation of the hotel and service to the guests

Provide personalized, friendly service to every guest and associate

Provides proper training for each team member working within the special event department.

Provides prompt and courteous food and beverage service to banquet guests during banquet/catering functions ensuring guests satisfaction.

Prepares a weekly work schedule for all hourly special event staff and submitting it to the Food and Beverage Director for approval no later than Wednesday of each week. The Banquet Manager is responsible for each event being properly staffed with staff levels appropriate for the group at hand.

Serves menu items to guests in a prompt and courteous manner and according to the banquet event order: times the service of courses to correspond with the pacing set by the Banquet Manager or Director of Food and Beverage.

Performs pre- and post-shift side work; set-up, breakdown, condiments etc…

Directs the clearing tables after service. Removes the trays of dirty dishes, silverware, and glassware. Then takes to the kitchen for cleaning.

Responds to guest inquiries and special requests promptly to ensure guest satisfaction; notifies supervisor of guests' complaints and unusual situations.

Necessary Skills:

Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.

Must be responsible for safety and security of guests, fellow employees and hotel assets

Have knowledge of fire alarm system and evacuation procedures

Have dependable transportation available

Able to communicate effectively in writing, verbally, and in person

Able to work a flexible schedule. We are a 24/7 business which may require work availability of nights, weekends, and holidays

Is organized, honest, works well with others, and has an outgoing personality

Maintain a clean and attractive work area, uniform, and person

Able to work with people from diverse cultures and backgrounds

Physical Requirements:

Be able to bend, reach, kneel, push, and stretch and lift and/or carry up to 35 pounds

Can stand/walk on feet for 8 hours and work in a restrictive space/environment

Must have eyesight enabling vision both near and far

Must be comfortable using a step stool or ladder

Must be able to use/lift arms for up to 8 hours

Must be able to work in extreme conditions such as heat, cold and stress

Have finger dexterity for operating equipment

Must speak in a clear, understandable voice, hear at a basic level, and understand English

Must be able to write

EEOE