Banquet Manager

Manage and organizes activities of the banquet areas and coordinate activities of the Restaurant. Assists F&B Director in achieving department objectives by performing the following duties. As a Banquet manager, you will:  include the following. Other duties may be assigned.Train all staff to service guest tables correctly.Communicate daily setup, service and breakdown procedures to staff.Execute a daily staff break schedule.Coordinate with the sales floor manager and review daily forecast.Complete and assign opening/running/closing duties for banquet events.Confirms scheduled employee shifts.Required to conform to approved/posted weekly department schedule.Follow time clock in/out procedures.Ensure the proper quality control of food and beverage and other supplies to include quality control, inventory accuracy’s and rotating of stock.Inspects restaurant, Lounge and Pizza Hut areas for conformance to governments and company safety, security and sanitation requirements.Responsible for providing excellent service to owners and guests alike.Ensure adherence to product receiving procedures consistent with department policies.Prepare and adjust work schedules for the entire staff to ensure presence of requisite labor force on each shift with objective to meet customer service standards budgeted guidelines.Organize regularly scheduled training classes and meetings with the entire staff of each area.Discipline individual staff in accordance to company guidelines.Authorize discounted/complimentary Guest Relation checks within department guidelines.Prepare weekly revenue forecasts and staff work schedules within established “staffing guidelines”.Operate outlets within budgeted guidelines.Maintains current and accurate standard operating procedural manuals to include: service standards, cash handling procedures, menu item preparation, specifications, safety and security, purchasing, ordering, receiving, stocking, requisitioning and internal audit policies.Maintains each outlets par stock per department procedure.Administers liquor/beverage requisitions per department procedure.Ensures adherence to beverage controls per company and department policies.Performs POS System voids, management functions and programming within department procedures.Researches/tracks missing check reports.Completes Guest walk out reports per department policy.Maintains department records per company, governmental and department policies/regulations.Approves invoices per company policy.Ensures adherence to all defined department/company standard operating procedures within department.Enforces proper buffet/special event F&B check/cash controls.Prepares/maintains accurate and complete monthly department reports per company-department requirements.Documents staff call-in/tardiness.Enforces staff, company and department grooming policies.Attends and participates in required department manager meetings.Recognizes/praises staff extraordinary service, rewards staff utilizing “David Dollars” and other employee programs.Assist restaurant staff during peak business and rush periods.Participate in company monthly Goals & Measurements Program. SUPERVISORY RESPONSIBILITIESBanquet staff personnel. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.