Banquet Manager at Inn Keeper Hospitality Services in Sioux City, Iowa

Job Description:

Banquet Manager

Banquet/Event Department

Sioux City, IA

Exempt

October 2022

This description reflects management’s assignment of essential functions, it does not proscribe or restrict the tasks that may be assigned. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

SUMMARY: Responsible for ensuring the efficient operation of the Banquet/Events Department with a focus on cost control and exceptional guest service.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the General Manager.

Guest Services: 60%

• Assist as necessary in the setup, service, and breakdown of banquet functions


• Assist the Food & Beverage Managers with restaurant operations, when necessary

• Coordinate all banquet-related food and beverage requirements with the appropriate department(s)

• Inspect meeting rooms prior to guest arrival to ensure client specifications are met

• Responsible for ongoing training of captains/hourly employees to maintain standards of service and GSS scores

• Assist guests with audio/visual company, if necessary


• Provide prompt and efficient personal service for last minute changes

• Handle all customer complaints and approach all encounters in a friendly, service orientated manner

Managerial Tasks: 20%

• Recruit, hire, train, and evaluate all Banquet personnel with the assistance of either Banquet Captain(s), or the Assistant Banquet Manager

• Prepare schedules and wage progress reports for all Banquet employees


• Prepare payroll & tip distribution for the Banquet department


• Conduct menu classes as necessary to develop staff

• Review banquet staff’s hours worked for payroll compilation and submit to accounting on a timely basis

• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel

• Cross train when necessary


• Discipline staff, when necessary, in a timely and fair manner

Administrative Tasks: 20%

• Comply at all times with IHS, Forbes, Marriott, and AAA standards and regulations


• Keep kitchen informed of accurate counts for plating

 

• Communicate with the sales department via weekly meetings and 1 on 1 meetings for updated banquet event orders

• Review menu/service with Catering Manager and Executive Chef/Executive Sous Chef


• Maintain up to date details on banquet functions and communicate to supervisors


• Maintain list of materials and equipment that require ordering or need to be replaced


• Requisition liquor, etc. for banquet bars


• Keep up to date liquor, etc. pars list


• Responsible for safety, sanitation, and cleanliness of service areas


• Responsible for loss prevention programs among service employees


• Participate in required M.O.D. coverage as scheduled


• Ensure that pre-meal meetings are conducted for all functions


• Control and audit alcoholic and non-alcoholic beverages


• Responsible for control and maintenance of all service equipment


• Be familiar with the operation of the P.O.S. system


• Order any rental items needed to ensure event success

QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required.

To perform this job successfully, an individual must be able to perform the requirements listed below are representative of the knowledge,

 

• Must be able to work with a team and independently


• Must have reliable transportation


• Ability to read and write in English


• Ability to read and comprehend instructions, short correspondence, BEOs, and memos


• Ability to write correspondence

• Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees

• Must be able to pass a background check

DESIRED QUALIFICATIONS: High school diploma or equivalent with three - five years progressive experience in a hotel, banquet facility, or related organization.

PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move about inside the banquet spaces and kitchen to access different items, meals, and equipment. Frequently moves large trays and several plated meals with precision. This is a fast-paced position.

WORK SCHEDULE: Work a full-time varied schedule including days, nights, weekdays, and weekends as assigned by department Supervisor or Manager.

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