Banquet & Catering Manager

Description

 The Banquet & Catering Manager is responsible for overseeing the operation of all food and beverage processes, from planning to execution at this site as a full-service property, directly overseeing Banquet & Event operations, while supporting Outlets. This is a senior Food & Beverage department head level job, overseeing the department and supports all around F&B aspects.

Is responsible for planning, organizing, coordinating and controlling operational banquet functions. The role will be responsible for coordinating the activities of the food and beverage staff to deliver quality products and service to all guests, with direct oversight of all banquet operations. Also responsible for interviewing, selecting and training food and beverage outlet associates for an efficient operation. Will also organize and conduct pre-shift and departmental meetings, and schedule and direct the team in their work assignments. Also responsible for verifying payroll hours and tip calculation on a weekly basis.

Requirements

• Bachelor’s degree or minimum 7 years’ experience in food and beverage management. College level reasoning, math, computer and language skills.
• Must have over 7 years of F&B Management experience, with Event operations and multi-outlet, or at least 5 years Banquet management experience.
• Ability to interpret financial and operational data into operational plan.
• Ability to interpret Event orders, and execute banquet operations according to the needs.
• Requires computer skills – able to prepare presentations, utilize excel and words, MS Office skills 
• Time management skills – able to manage priorities and flexible.
• Ability to manage according to employment laws of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• Ability to plan ahead, execute, and manage Banquet and Catering functions, and is hands on involved.
• Read, write and speak English fluently. Bi-lingual helpful but not mandatory
• Able to efficiently work with multiple leaders, event managers, F&B, Culinary, Housekeeping, Engineering, Rooms across to provide efficient resolutions and efficiency 
• Ability to train employees in alcohol intervention, food handling, and sanitation.
• Ability to hold trainings and conduct briefings for large groups with accountability 
• Food/Beverage Licenses/ Permits and Certifications as required by STATE and organization.
• Negotiation skills.