Banquet Manager

Description Position Summary: The Banquet Manager oversees the planning, coordination, and execution of events such as weddings, corporate meetings, and other social gatherings at Rod ‘N’ Reel Resort. This role will ensure that all aspects of the event run smoothly while collaborating with the Food and Beverage leadership team.

Key responsibilities include

managing staff, coordinating with vendors, and ensuring high levels of customer satisfaction. Key Skills: Leadership skills to motivate and develop staff. Able to set priorities, plan, organize, and delegate. Written communication skills to be concise, well organized, complete and clear. Always maintain a professional appearance and manner.

Ability to multi-task, follow-up, and complete tasks in a timely manner. Knowledge of food and beverage service standards. Consistently provide a high level of customer service. Core Responsibilities: Supervise the daily operations of the banquets area to ensure compliance with Standard Operating Procedures, Banquet Event Orders, safety regulations and procedures to ensure an optimal level of service, quality, and hospitality.

Recruit, hire, train, and provide mentoring/development for all banquet personnel. Schedule banquet staff based on forecast and service standards. Supervise and assist with the setup of meeting room/banquet room to include placement of linen, silver, China, and glassware according to event order specifications. Conduct meeting room/banquet room inspections prior to each function to verify the room is set according to specifications.

Meet with the clients to review Banquet Event Order and to review any changes to ensure delivery of a quality product. Brief all team members before the beginning of an event to ensure a full understanding of set-up, event flow, catering and other special requirements. Leads shift and actively participates in the service of events.

Sets a positive example for guest relations and interacting with guests to obtain feedback on product quality and service levels. Review the banquet checks to ensure accuracy and present the check to customers for signature to ensure payment. Ensures accurate posting of banquet check in Point-of-Sale system at event completion.

Prepares banquet/event recaps with accuracy to ensure clear communication. Perform other duties as assigned.

Requirements

High school diploma/GED required. More than two years of post-high school education preferred. Minimum of two years’ experience in banquets, event management or food and beverage required. Alcohol Awareness Certification (e.g. TIPs, TAM, ServSafe Alcohol) Food Safety Certification (e.g. ServSafe, Food Protection Manager) Availability during peak operating times: weekends, evenings and holidays required.

Physical Requirements: Position requires sitting, hand-eye coordination, stooping, kneeling and walking/standing for multiple hours in succession. This position may on occasion require lifting, carrying, pulling, or pushing up to approximately 21-50 pounds.