Summary of Position:

The Banquet Operations Manager is responsible for daily operations of the entire Banquet Operations department with regard to proper set-up of meeting/venue space and service standards for food & beverage.

Essential Functions:

•Oversee each shift providing instructions of room set-up according to the client’s requirements including review of event orders, resumes and the Catering / Conference Service Team.

•Oversee each shift providing instruction for the service of food and beverage of client’s events through coordinating with Banquet Captains, Culinary Team and the Catering / Conference Service Team.

•Coordinate all hiring, performance reviews, and issuance of discipline for the entire Banquet Operations Dept.

•Train and instruct personnel on work assignments, new procedures, setups/breakdowns of event space, food and beverage service to clients.

•Enforcement of all State, City and County Health Code Regulations.

•Completion of weekly Service and Set-Up Teams work schedule.

•Maintain established cleaning schedule of meeting rooms and ballrooms to ensure space remains presentable at all times.

•Schedule monthly department meetings with entire staff present as well as monthly captain and set up supervisor meetings.

•Ensure all reviews are completed in a timely manner and that all reviews are fair and consistent.

•Plan daily and weekly banquet functions 

•Other tasks as assigned by the Director of Banquet Operations

Supportive Functions: 

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the allotment of time performing each function to be solely determined by the supervisor based upon the particular requirements of the resort.

•Attend departmental, quarterly and training related meetings.

•Ensure maintenance of equipment by calling for repairs and training staff on proper use.

•Perform and general cleaning tasks using standard hotel cleaning products, as per Health Department code.

•Conduct competitive research and report trends and recommendations.

•Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.

Qualifications:

Education: High School Diploma or graduation equivalent

Experience: At least 3 years of experience in high volume banquet and convention service operation

Certificates or Licenses: Maricopa County Food Service Worker card, Arizona Title IV Alcohol Certification, ServSafe Certification

Knowledge, Skills, and Abilities:

•Skills in planning, organizing and training

•Excellent in verbal, written and interpersonal communication skills

•Basic knowledge of Meeting and F&B settings

•Ability to listen, effectively accomplish task, and speak clearly

Personal Characteristics:

•Behaves ethically

•Organized: Maintain a neat, organized workspace, maintaining important documents pertinent to job 

•Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language

•Professional Appearance: Exhibits an appearance appropriate for a four diamond resort (Specific grooming standards are available for review)

*This position is a safety-sensitive position. Under the law, safety-sensitive positions are defined as positions where the employee operates, repairs, maintains or monitors the performance or operation of a motor vehicle, equipment, machinery, or power tools. Safety-sensitive positions also include jobs where the tasks or duties required of the employee could affect the safety or health of the employee performing the task or others.