BANQUETING MANAGER

Position Summary Hires, trains and directs the Banquet staff in servicing all Banquet activities in order to ensure a successful function and repeat business. Responsibilities And Duties

1. Train, supervise, counsel and discipline Banquet staff for the efficient operation of the outlets. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
2. Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Maintain rapport with all departments and attend relevant meetings.
3. Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
4. Maintain profitability of outlet to support overall hotel operation. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
5. Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
6. Complete daily beverage inventory for banquet areas.
7. Ensure that all standards and hotel cash handling procedures are met.
8. Ensure adequate staffing levels for anticipated business during shift.
9. Ensure compliance with local government laws and regulations.
10. Monitor staff performance.
11. Define performance requirements and develop action plans for achievement of goals.
12. Supervise the set-up of function rooms to include placement of linens, silver, china and glassware according to event order specifications.
13. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set-up.
14. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
15. Supervise clean up of function room and proper breakdown and storage of equipment.
16. Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
17. Attends meetings such as menu meeting.
18. Orders supplies and linens for functions generating Purchase Orders for approval.
19. Separates, posts and distributes event order sheets.
20. Assist servers and captains with the execution of events according to the event order and Solis Lough Eske Castle's quality standards.
21. Ensure comprehensive and working knowledge of the Department’s Profit & Loss statement.
22. Comply with and implement all Performance Excellence Initiatives as identified in Performance Excellence Plan.
23. Responsible for the team’s compliance of Responsible Serving of Alcohol.
24. Ensure comprehensive knowledge of Departmental Customer Satisfaction Survey scores and communicate all scores to employees in the department.
25. Be proactive in identifying and implementing initiatives to improve customer satisfaction scores.
26. Ensure employees working hours, breaks and rest periods comply with the guidelines of the Organisation of Working Time Act 1997.

1. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job,