Job Description- Banquet Manager (F&B)

JOB TITLE: BANQUET MANAGER

REPORTS TO: Sales & Food and Beverage Manager

POSITION SUMMARY:

The Food and Beverage Manager is responsible for coordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.

DUTIES AND RESPONSIBILITIES:

1. Achievement of budgeted food sales, beverage sales, and labor costs.
2. Achieve maximum profitability and over-all success by controlling costs and quality of service.
3. Participation and input towards F & B Marketing activities.
4. Control of Banquet china, cutlery, glassware, linen, and equipment.
5. Completion of function delivery sheets in an accurate and timely fashion.
6. Help in preparation of forecast and actual budget function sheets.
7. Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.
8. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
9. To supervise and coordinate the daily operation of meeting/banquet set-ups and service.
10. Completion of Banquet Bar Requisitions.
11. Maintaining the Hotel Bar control policies and completion of necessary forms.
12. Following proper purchasing and requisitioning procedures.
13. Maintain records for inventory, labor cost, food cost, etc.
14. Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager.
15. Attendance and participation of weekly F & B meeting and Department Head meeting.
16. To assist in menu planning and pricing.
17. Development and maintenance of all department control procedures.
18. Development and maintenance of department manual.
19. Supervision of weekly payroll input.
20. Provides function employee list and hours for gratuities distribution.
21. Provides labor costing information for Function Statements.
22. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
23. Supervision of Banquet Bar Requisitions.16.Responsible for Hotel Bar control policies and the completion of necessary forms.
24. Following proper purchasing and requisitioning procedures.
25. Maintain records for inventory, labor cost, food cost, etc.
26. Be available to Hotel Staff at all times by pager.
27. Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.
28. Ensuring that services meet customer specifications.
29. Quality of meeting room set-up.
30. Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met.
31. Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
32. Greet the customer upon arrival.
33. Provide quick service for last-minute changes.
34. Check Food & Beverage or coffee break schedule if applicable.
35. Dealing with customer complaints.
36. Staff attitude and appearance.
37. Teamwork/Relations with co-workers and management.
38. The staff is properly trained.
39. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.
40. Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.
41. Participation in overall Hotel Maintenance and cleanliness.
42. Effective communication skills.
43. Staff training and development.
44. Department meetings being held monthly.
45. Personal development and growth.
46. The discipline of Personnel when required.