Banquet Manager

The primary goal of the Banquet Manager is to be responsible for all meeting and banqueting functions, including planning, organizing, coordinating and controlling all aspects of the operation. These functions will also include all in-house and special promotion events.

• Effectively prepare schedules and manage assigned team
• Responsible for the upselling and revenue center – specifically liquors and wines/spirits; Upselling promotions.
• Ensure timely planning and execution of events
• Ensure required locations are creatively, timely and adequately prepared for assigned events.
• Ensure knowledge of any changes and / or cancellations of banquet functions simultaneously planning staffing accordingly
• As required meet with the Weddings Manager, Executive Chef and F& B Director to discuss banqueting functions and set ups
• Conduct pre/ post event meetings
• Ensure that all times, all team members are appropriately attired in uniform, name tag and maintain good personal hygiene
• Organize and schedule training as needed for the team
• Ensure interactions with guests are courteous, demonstrating excellent customer service the palladium smile, consistently turning guests into fans
• Ensure proper storage and maintenance of all banquet equipment and facilities
• Assist with supervision of the other Food & Beverage operation as may be deemed necessary
• Be fully aware of environmental program and maintain standards accordingly
• Ensure that established sanitation and HACCP procedures are followed
• Implement measures to reduce or eliminate loss and breakage of company property
• Be knowledgeable of the company’s fire, hurricane and safety procedures
• Timely prepare relevant reports as per request