Close Date: 4/30
BUDDY HOLLY BANQUET MGR (JOB ID: 11315)
This position is responsible to develop and foster business through proactive direct sales, appropriate calls and tours. Finding new business and maintaining profitable relationships with existing account base. In addition to the responsibility as a liaison for the customer/client from sales to Event Services.
The Banquet Manager will oversee the banquet department staff as well as detail customer and event needs as required on Banquet Event Orders. This position requires excellent selling skills, strong communication tools, detailed understanding of food and beverage and working knowledge of Property Operations as it pertains to his/her client’s needs. Collaboration with Sales & Operations as well as the Leadership Team to develop and grow market share, increase revenues as well as increasing guest satisfaction scores is paramount.
Your day to day:
This role will oversee the execution of all banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. Lead the day-to-day operation of the banquet department, communicate objectives, and schedule/assign work. Plan and lead team meetings to provide coaching around new procedures, policies, areas of need. Communicate and enforce policies and procedures. Drive the hiring process, including job posting, candidate selection, interviewing and hiring of Banquet team members. Drive salary changes, discipline and termination actions for banquet team members. Ensure all staff is properly trained through the use of written training plans and have the tools and equipment needed to effectively carry out their job functions.
Key Responsibilities:
Manage the catering sales efforts for the property, including weddings, groups and convention business
Solicit/Book local catering business and assist in group bookings
Develop menus that drives sales and profit
Execute and support operational aspects of business booked (generating proposal, writing contracts, customer correspondence)
Plan, direct, assign and delegate responsibility for all functions of the Food & Beverage department areas to meet daily operational needs
Select, train and develop team members to ensure quality recruitment, retention, and career growth.
Develop and implement schedules for all team members in the Food & Beverage department areas on a weekly basis and manage labor levels to meet business needs.
Ensure daily stand-up meetings are held with team members in the various Food & Beverage department areas.
Increase revenues through the production and implementation of creative promotional programs, as well as upselling of options.
Meet with functional group leaders within banquets to determine last minute changes and discuss various set-up arrangements.
Collaborate with Event Sales to ensure proper service to clients during banquets.
Supervise assigned team members in all areas of the Food & Beverage department. Supervisory responsibilities include hiring, disciplining, counseling, and evaluating team members in the various Food & Beverage department areas
Adhere to monthly forecasts and administer operations in a fiscally responsible manner
Work closely with the culinary team to execute the delivery of all Food & Beverage and Banquets promotions and menus
Create a destination of choice environment for both hotel and external guests
Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits
Ensure compliance of all policies and procedures with respect to the Food & Beverage department, as well as all local, state, and federal laws and regulations
Perform any other job-related duties as assigned
Key Requirements:
College Degree preferred
2-3 years previous Food & Beverage management experience
Well rounded knowledge in both food and beverage areas
Open to being cross-trained
Product knowledge
Must have excellent interpersonal skills
Available to work a flexible schedule, including holidays and weekends
Accurate forecasting abilities
Supervisory and leadership skills; ability to lead by example
Knowledge of general sales techniques and up-selling skills
Superior customer service skills
Excellent trainer and follow up acumen
Strong verbal and written communication skills
Excellent time management and organizational skills that are focused on details
Proficient in computer skills; Microsoft Word, Excel, Office etc..
POS systems and Catering software
4 plus years’ experience in midsize to large hotels with meeting space preferred
Ability to stand for long periods of time
Ability to stoop, kneel, crouch and reach
Ability to lift and/or move up to 100 pounds
Ability to accept supervisory coaching related to performance, work habits, and attitude
Ability to function as a team member and get along with others
