First Hospitality Group is a national, experienced and established hospitality management and development company serving the investment and real estate industries.

Since 1985, we have been an award-winning pioneer in the hospitality industry. We have successfully developed, marketed and managed a host of over 16 brands and 50 properties throughout the midwest.

We know the industry and we know the players. Through our deep-rooted relationships with key leaders in the hotel, restaurant and finance communities, we collaborate on each project to maximize and achieve the profit potential for each site.

Our Goals:
We provide a broad based, experienced supervisory staff focused on achieving all of our goals: exceptional financial returns, well-trained and motivated associates, and superior levels of guest satisfaction.

Our outstanding track record has been achieved through an uncompromising and consistent dedication to these goals. With over half of our managed properties owned by our company and its principals, we approach our day-to-day activities with this entrepreneurial ownership perspective. The results speak for themselves.

Job Title: Banquet Manager

Department: Banquets

Reports To: Director of Banquets

BASIC PURPOSE

Manage banquet service operations to achieve customer satisfaction, quality service, and compliance with policy and procedure while meeting/exceeding financial goals. Position is responsible for long and short-term planning and day-to-day operations of the banquet department. Recommends policy and procedural changes. Implements and monitors the departmental budget and manages expenses within the given budget constraints.

JOB RESPONSIBILITIES (include, but are not limited to)

1. Analyze BEO's, communicate effectively with customers, managers and associates to ensure that all room set-ups, equipment, supplies, staffing, and menus meet/exceed customer's expectations.

2. Review all schedules, equipment, supplies, and organize workflow to ensure a quality event to customers on a daily basis.

3. Monitor and control banquet budget and coordinate with even budgets to maximize revenue and minimize expenses while providing quality quest service.

4. Implement company programs and resolve daily, operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations and to ensure optimal level of service, quality and hospitality.

5. Supervise banquet staff to retain and motivate associates; train, develop, empower, coach and counsel, provide performance reviews, resolve problems, provide open communication vehicles, recommend discipline, as appropriate.

6. Participate in all special projects, task forces, and committees as requested.

7. Assume all responsibilities as delegated by the manager and do any or all other duties that may be required to fulfill customer needs and requests.

SUPERVISORY RESPONSIBILITIES

Supervise Assistant Banquet Managers, and all banquet staff.

EDUCATION and/or EXPERIENCE

One to two years of post high school education. Two to three years in a related position with this company or other organization. This position requires advanced knowledge of the principles and practices within the catering, food and beverage, and hospitality professions. Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusion and recommendations.

PHYSICAL DEMANDS

Must be able to lift and carry thirty pounds. Forty to fifty hours over a five to six day work week.