Banquet Operations Manager (AM)

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.

• 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.

• 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 CountyFood 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.