JOB OVERVIEW

The Delta by Marriott Utica is seeking an experienced and dynamic Banquet Manager to oversee all aspects of our banquet operations. The ideal candidate will have a strong background in food service management, exceptional leadership skills, and a passion for delivering outstanding customer service. This role involves managing banquet events, coordinating with kitchen staff, and ensuring a seamless dining experience for guests.
This property has higher and lower banquet demand dates and so the Banquet Manager may also work as the restaurant manager on duty in the hotel restaurant to maintain 40 hours per week.

REQUIREMENTS

• Proven experience in banquet management or a similar role within the hospitality industry.
• Strong background in food service management, including fine dining and casual dining experience.
• Excellent leadership skills with the ability to manage and motivate a team effectively.
• Proficient in inventory control, budgeting, and financial management related to food service operations.
• Familiarity with various POS systems (Micros POS) is preferred.
• Exceptional customer service skills with a focus on guest satisfaction.
• Experience in training & development of staff members is essential.
• Knowledge of food safety regulations and best practices in food handling.
• Previous experience in kitchen management or culinary roles is highly desirable.
• Ability to work flexible hours, including evenings and weekends as required by event schedules. Join our team as a Banquet Manager where you can showcase your expertise in hospitality management while creating memorable experiences for our guests.
  Job Type: Full-time
  Pay: $45,107.21 - $54,322.66 per year

Benefits:

• 401(k)
• Employee discount - Marriott Hotels
• Health insurance
• Paid time off
• Paid training

We’re an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status

• Plan and coordinate all banquet events, including setup, execution, and breakdown.
• Supervise and train staff to ensure high standards of service and food handling.
• Manage inventory control, including ordering supplies and maintaining stock levels.
• Oversee food preparation and presentation to ensure quality and adherence to safety standards.
• Utilize POS systems such Micros POS for efficient cash handling and transaction processing.
• Collaborate with the culinary team to develop menus that meet client specifications.
• Ensure compliance with health regulations and food safety standards.
• Handle customer inquiries and resolve any issues that arise during events.
• Monitor budgetary constraints while maximizing guest satisfaction.
• Conduct interviews and assist in staff recruitment as needed.