Job Description:

Banquet ManagerScope of PositionThis position is responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff. The Banquet Manager reports to the Director of Banquets.Schedule RequirementsThe operations of the Seaport Hotel are 24 hours a day 7 days a week, inclusive of all holidays. Therefore, the schedule requirements are flexible to meet the needs of the business accordingly.Key Responsibilities to ensure that all service staff are asked all tasks necessary to ensure assigned events are well executed. Communication is clear, controlled and well managed throughout all levels of the banquet department and its team members in a timely, consistent, and effective manner.train and supervise adequate staff to meet customer service delivery requirementsas a primary food and beverage event contact with guests on floor as assignedevents service delivery system requirements as developed by event coordinators and sales, in a timely and consistent formatfoodbeverage execution for large scale banquet events up to 10,000 people: coordinate with kitchen operationspreconvention meetings as assignedbanquet room turnovers and preparation as part of the service delivery processthe training and development of Banquet staffeffective and timely pre-meal meeting with service staff to prepare them to meet the needs of the assigned functionsopening and closing side work is completed as assigned by the service staff on an ongoing and consistent basisnecessary service documents including but not limited to, service review forms, banquet event feedback forms, task checklists, stewarding equipment order and requisitioning forms, staff function room and task assignments, floor plan and table assignments. Set up and breakdown tasks, and any other supporting document necessary to communicate the task requirements of the staff to insure a successful eventand oversee the training and development of Banquet staffand accurate completion of banquet food and beverage checks, including sign off of the banquet beverage bar reconciliations from banquet bars.feedback, coaching and counseling to serve staff members on a fair and equitable basisstaff for improved performance through observation, feedback, and measurement of assigned tasks.daily BEO and management team meetings as required and assignedthe staff scheduling line as assignedfor practicing, managing and promoting our Mission, Purpose and Values so that it becomes an intricate part of the everyday operation.any duties or projects assigned by the Management.Required Job Knowledge and Skillsto delivering a high level of customer servicegrooming standardsto work under pressureto work on their ownattitudecommunication skillsbe skilled in managing a department with a high volume of guest interactionbe skilled in managing detailsbe knowledgeable with regards to quality and continuous improvement processesstrong written and verbal communication skillssystems software skills essentialleadership and managerial skillsand skilled in Upscale andor Luxury Hotel guest servicein interviewing, training, and scheduling and assigning tasks to staff on all shifts.able to lift over 50 pounds repetitively over the course of the shift (see checklist below)QualificationsExperience:Minimum of 1-3 years of banquet experience 1 of which in a supervisory capacityEducation:School diploma, general education degree or international equivalent required.degree or equivalent work experienceLanguage Skills:of the English language is required (read, write, speak)be able to listen to, read andor write instructions, memos, short correspondences, and messages.This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.