Banquet Manager

Profile: Committed to great customer service and has a passion for promoting 21c Museum Hotel and The Hive. Very thorough and task oriented person who can complete menial as well as substantial tasks under various conditions.  Is very hands-on and does not mind getting their hands dirty.  Multi-skilled and able to hop into any position within their department at any time. Has ability and tolerance to manage a diverse work force  and can relate to people from a variety of backgrounds. Should be skilled at creating a culture of care, concern and accountability.

Reports To:  Food & Beverage Director

Responsibilities/Duties:

• Ensure successful events, exceeding client needs, and company profitability guidelines.
• Plan and execute all 21c/in-house events
• Assist Event Sales Manager with incoming customer inquiries and develop relationships with new customers.
  • including menu selection
  • audio visual needs
  • table set up
  • special requests
  • generating/updating BEOs through Delphi
  • rec sheets
• Coordinate with the Event Sales Manager & Executive Chef to ensure profitable bookings.
• Evaluate each piece of catering business with Event Sales Manager to ensure business can be properly serviced.
• Use creative skills to provide innovative set-ups, menus, and functions for groups.
• Provide support to other Event Sales Manager(s) when applicable.
• Develop strong communication with Executive Chef & Food and Beverage team, esp Beverage Manager.
• Develop a preferred vendors list and maintaining relationships.
• Assistance with PR/marketing efforts for new business and 21c/The Hive sponsored events
• Overall Knowledge of product/services
  • ability to answer questions from clients confidently
  • ability to sell items and services that we offer and are able to execute successfully
  • Ability to generate creative and innovative menus while working closely with our Chef.

Specific Duties:

Event management

• Maintain and implement efficient set up & tear down details and processes
• Hands-on management of events
• Ability to interact with the on-site contact and assist with any requests
• Monitoring server hours
• Organization of the return of any rentals
• Direct Supervisor of Event Captains and B&C team
• Leads execution of all client events including in-house, 21c sponsored events

Communication

• Instill a calm, organized approach in all situations.
• Maintain a good working relationship with guests, groups, and personnel from other departments.
• Demonstrate clear, concise written and verbal communication skills with team.
• Adhere to deadlines for both clients and internal departments.
• Assistance in maintaining lines of communication between B&C and restaurant.
• Primary communicator to host stand and Reservation System for PDR events
• Consistently update and re-evaluate SOP in B&C department

Financial/HR

• Assistance in maintaining processes with accounting regarding revenue reporting and HR
• Monitoring server hours/Over-time
• COGS – checkbook reconciliation
• PAFs to date on all teammates
• Tracking of staff calendar
• Staffing (interviewing, hiring, training, etc.)
• Purchasing/ordering linen, n/a beverages, event department specific items

Admin

• Update Delphi regarding events, menus, etc.
• Upkeep of all signage, menus, food labels, etc.

Meeting Schedule:

• 10am Stand-up each weekday with 21c Hotel Management Team
• 3pm Weekly Wednesday BEO meeting with Restaurant FOH and BOH Management Teams
• 4pm Weekly Wednesday B&C Mtg with Captains

Job Requirements:

Daily:

• Inform 21c Management Team of daily events and specific needs for events
• Update Event needs in Delphi
• Keep posted BEOs updated for Restaurant BOH team
• Provide clients with quick and informative responses to all event inquiries
• Review Income Journals for accuracy of covers and categorization

Weekly:

• Lead weekly BEO meetings
• Distribute finalized BEOs each Thursday to Restaurant BOH and Host stand
• Inventory linens, sodas, n/a beverages, and votives.
• Place B&C Orders for upcoming week of events (linens, a/v, soda)
• Create and distribute B&C team schedule
• Save BEOs to shared drive for Sales Team

Bi-Weekly:

• Payroll approval and punch edits

Monthly:

• Perform accurate inventory of Banquet Kitchen
• Review GL and reconcile with Checkbook
• Assist Event Sales Manager with B&C Executive Summary

Other:

• Perform 3 month and annual reviews with B&C team
• Develop and lead quarterly B&C team trainings
• Participate in annual budget development for B&C department

A good manager…

1. Notices and corrects details such as fingerprints on windows, marks on walls, light bulbs that are out.
2. Has the ability to delegate tasks to the team.
3. Looks out for the well-being of employees
4. Doesn’t mind rolling tables, stacking chairs, setting up and breaking down.
5. Recognizes improvement in staff and nurtures growth and learning in all team members.
6. Supports superiors and provides an efficient, reliable work stream to his or her overall team.
7. Takes responsibility for their area or department and works to make it stronger for the benefit of the whole property.
8. Recognizes learning opportunities and/or continuing education and pursues it.
9. Never stops learning…..(Read, pay attention to what others are doing, try new things)
10. Laughs