Banquet Manager

Banquet Manager

Overseer the execution of all banquet operations and assist with the Outlet Operations to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established to ensure quality and consistency. Adhere to federal, state, and local regulations concerning health safety or other compliance requirements.

Provide direction and manage all aspects of the banquet department in all capacities thereby ensuring top efficiency and high guest satisfaction.

Assist with the supervision and operations of hotel F&B outlets- breakfast cafe, grab & go shop.

Responsible for functions of all banquet and set up staff, facility, and costs to ensure maximum departmental profit is achieved.

Responsible for arranging all food and beverage details for all functions, including linens, table setups, and decorations.

Coordinate and supervise the buffet setups, layouts and service of food and beverage products to ensure the highest quality at all times.

Assist the assistant banquet manager and captains on running functions.

Attend pre-conference and post-conferences.

Responsible for reading and distributing information from group resumes.

Scheduling, interviewing, hiring, employee orientation, performance appraisal, coaching, and counseling. Consult with Food & Beverage department heads and Human Resources, as appropriate in performing above duties.

Monitor the performance of the banquet and setup department through verification and analysis of customer satisfaction systems.

Review with all Managers any information about past, present and upcoming events.

Coordinate functions and activities with other department heads as appropriate.

Implement a daily, weekly, and monthly checklist for the banquet department. Ensure follow up to attain maximum quality and efficiency.

Keep aware of trends, systems, practices, and equipment in food and beverage through trade literature and actual visits.

Monitor employee hours, full responsibility for payroll control.

Ensure that all BEO's and paperwork are appropriately completed and realized.

Ensure proper billing to guest folios and master accounts.

Adhere to all Safety and Sanitation Guidelines.

Daily inspection of meeting rooms for physical appearance and maintenance needs, forward maintenance / cleaning requests to appropriate departments, follow up to ensure completion.

Attend weekly catering meetings.

Other duties and responsibilities may be assigned.

The requirements listed below are representative of the knowledge, skills, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Demonstrated knowledge of, and ability to manage, a banquet operation.

Bachelor's degree preferred or equivalent combination of education and experience.

Minimum of 4 years previous experience in an upscale banquet or food and beverage operation including 3 years in a managerial position.

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including :

Medical, Dental and Vision Insurance

Health Savings Account with Company Match

401(k) Retirement Plan with Company Match

Paid Vacation and Sick Days

Sonesta Hotel Discounts

Educational Assistance

Paid Parental Leave

Company Paid Life Insurance

Company Paid Short Term and Long Term Disability Insurance

Various Employee Perks and Discounts

Hospital Indemnity

Critical Illness Insurance

Accident Insurance

Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.