• Banquet Manager- See Descript. Below

    BBL Hospitality (Troy, NY)


    Banquet Manager- SEE DESCRIPT. BELOW

    Job Details

    Job Location

     

    Hoosick Banquet LLC - Troy, NY

    Position Type

    Salary

     

    Salary Range

     

    $61000.00 - $65000.00 Salary/year

     

    Job Category

     

    Hospitality - Hotel

    Description

    WE ARE LOOKING FOR AN ENERGETIC, EXPERIENCED BANQUET LEADER TO JOIN OUR AMAZING TEAM!

     

    For this position, you will need a minimum of 3-5 years in banquet/catering leadership.

     

    This position expectations are for nights/weekends and holidays.

     

    Must - must - must be a team player, titles are secondary in our culture--teamwork is first and foremost.

     

    $61k-$65k/year--based on experience.

     

    Banquet Manager administers banquet operations in such a manner as to bring into effect the superior product and service expected in accordance with policies and procedures adopted by the hotel. Reports directly to the Food and Beverage Director. Requirements include food and beverage operations experience; degree or related experience in the operations of a banquet and catering facility; knowledge of food handling and service techniques; and effective leadership and organizational skills. Physical requirements include carrying 30-75 lbs, walking, lifting, reaching overhead, pushing, pulling, bending, able to climb ladders and walk stairs. Hearing and visual ability to observe and detect signs of emergency situations are necessary.

    Job Duties include, but not limited to:

    • Maintain organization of banquet service areas.

    • Assigns a Banquet Captain to each function

    • Reviews Menu/service (BEO) with sales Managers and Chef on a daily basis.

    • Coordinates and oversees all food requirements with kitchen, unless otherwise communicated through Banquet Supervisor.

    • Coordinates all liquor requirements with the Beverage Manger.

    • Maintains up-to-date details on banquet functions and communicates changes to supervisor or captains.

    • Responsible for labor costs of all service employees, therefore, supervises the scheduling of hourly service employees and reviews schedules in terms of coverage and adherence to budget guidelines.

    • Responsible for maintaining budgeted banquet beverage cost.

    • Communicates with Sales Managers and secretaries in obtaining menu guarantees and guest comments.

    • Insures that all scheduled catering functions take place on time and according to plan.

    • Supervises proper tabulation of all banquet checks and is responsible for insuring that all checks are presented to guest for signature.

    • Conducts “pre-Function Briefings”

    • Responsible for the control and maintenance of all service equipment

    • Have complete knowledge of emergency procedures.

    • Ensure complete customer satisfaction.

    • Customarily and regularly directs the work of at least two or more other full-time employees or their equivalent.

    • Participates in the hiring, firing, advancement, promotion or any other change of status of departmental employees.