Banquet Manager

Job Description:

Primary Purpose: 

The primary purpose of the Banquet Manager is to deliver exceptional events while ensuring that Atrium core values and all standard operating procedures pertinent to the Banquet Department are being followed by all Associates, including brand and Atrium requirements.

Work Performed: 

The Banquet Manager will be tasked with the following duties, responsibilities, and assignments: 

• Supervise Associates to include developing positive working relationships, providing training and educational support, assisting in the recruitment process, and ensuring that Associates are meeting guest needs;  

• Manage the department by assisting Associates to understand and comply with employment practices, recommending employment decisions, supporting performance management, and implementing corrective action; 

• Create a best-in-class guest experience, measured by brand specific service measurement scores, while engaging with guests, maintaining quality products, adhering to health code requirements, and enforcing cleanliness standards;  

• Coordinate activities with the sales and other departments to include the culinary staff to ensure that services are provided in an efficient and timely manner;  

• Ensure financial goals of the department and the hotel are being met by managing labor costs, supplies and equipment’ 

• Determine and recommend revenue-driving initiatives in partnership with other departments and within banquets; 

• Audit banquet checks to ensure that all services rendered are properly invoiced in a timely manner; 

• Perform or assist with cleaning duties while ensuring cleanliness of all meeting space as required by brand guidance and Atrium Cleanliness Assured standards; 

• Contribute to the creation and implementation of new menus;  

• Maintain records and daily reports of operations keeping hotel management updated regarding department performance;  

• Demonstrate an understanding hotel emergency procedures to include fire, life, and safety; and 

• Any and all other work as required to complete the primary purpose of the position. 

Qualifications:

Required Prior Experience:

2 years supervisory experience in banquet operations

Preferred Prior Experience:

Hospitality experience

Required Education:

High school diploma or equivalent

Preferred Education:

Associates degree or higher in hospitality, business, or a related field

Required Licenses/ Certification:

ServSafe and TIPS Certification completed at time employment begins

Required Technology:

Basic computer knowledge, including the Microsoft Suite of Word, Excel, PowerPoint Outlook, and Teams

Preferred Technology:

Workday

Physical:

Able to lift 50lbs occasionally

Able to lift 25lbs regularly

Able to navigate the work areas for duration of scheduled shift

Other:

Able to work a flexible schedule to include nights, weekends, and holidays, and special events