PURPOSE AND OBJECTIVES OF POSITION

Banquet Manager is a member of the Food and Beverage team whose primary responsibility is to ensure the success of all banquet events, while maintaining a profitable operation, providing the highest levels of service.  Hospitable, welcoming and friendly guest service are essential requirements of the position.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare daily/weekly payroll and schedule
• Schedule and conduct monthly departmental meetings
• Responsible for overseeing successful operation of all function areas
• Responsible for inventory and supplies, approve all requisitions
• Coordinate assignments for all positions on a per function basis
• Ensure maximum level of guest service while maintaining Langham standards
• Process all billing and gratuity on daily basis
• Attend Langham Hotel Meetings

SUPPORTIVE FUNCTIONS

• Conduct annual PRIDE reviews for staff members
• Participating in menu planning
• Interviewing and training new staff members, and handle disciplinary actions if necessary

JOB KNOWLEDGE, SKILL AND ABILITY

• Experience with and good understand of F&B POS and F&B Menu knowledge
• Strong knowledge of service standards, and different service types (French, Russian, etc.)
• Comply with all local liquor laws, health and sanitation regulations

SAFETY REQUIREMENTS

• Food Safety: Abides by food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food prep and delivery activities.

EDUCATION AND/OR EXPERIENCE

• Minimum 1 year of progressive experience in a luxury hotel
• High school diploma required

CERTIFICATES, LICENSES, REGISTRATIONS

• ServSafe Alcohol and/or TIPs

PHYSICAL DEMANDS

• Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time