Banquet Manager at Santa Clara Development Corporation

Espanola, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

0.0

Posted On

09 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Selection, Training and Development, Scheduling, Budgetary Management, Guest Service, Interpersonal Communication, Cash Handling, Financial Mathematics, MS Excel, MS Word, MS Outlook, Banquet Event Orders, Conflict Resolution, Reporting, Personnel Management, Operational Oversight

Industry

Gambling Facilities and Casinos

Description

SUMMARY: The Banquet Manager is responsible for banquet operations both on and off site, including but not limited to staff selection, training, development, and ongoing coaching and direction of all staff in the assigned Area of Responsibility. (named hereafter as AOR) The Banquet Manager will be responsible for the drafting and monitoring the weekly staff schedule in accordance with planned functions, projected sales, and budgetary guidelines established by the Food and Beverage Director. Additionally, the Banquet Manager will be expected to interact, on a constant basis, with the Back of the House, other departmental leaders and guests to ensure their ultimate satisfaction and communicate any needs to be addressed in this regard. The Banquet Manager is responsible for securing all payments for services prior to specified deadlines. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: * Managing the day-to-day operation of their AOR in accordance with established policies and procedures. * Compiles variance reports, weekly management reports, daily communication logs, and any other reports deemed necessary. * Conduct training and evaluation of all employees in their AOR to ensure that established policies and procedures are being followed and training on preventative measures designed to limit errors. * In conjunction with the Director and Human Resources Department changes including selection, counseling, promotion, demotion and release of personnel. * Adheres to the administered controls for all phases of their AOR in an economical and profitable manner while maintaining established standards. * Maintains an efficient program of scheduling to ensure a high standard of service with the least possible labor cost. * Sourcing, communicating, and promoting of all new business in conjunction with the Director, Executive Chef, and General Manager as well as competency displayed in the drafting/calculation of Banquet event orders. * Proactive and timely addressing of all customer issues to ensure that corrections are made when possible. * Other duties as assigned by the Food & Beverage Director, Human Resources, and all members of SCDC leadership. ADDITIONAL SKILLS AND ABILITIES: Ability to manage in a diverse environment with primary focus on providing exceptional guest service. Must be able to speak, understand, read, and write clearly in English. Advanced knowledge of computer applications such as MS Excel, Word, and Outlook is preferred however, basic knowledge is required. Strong interpersonal communication skills regarding dealing with staff and guest issues in a professional and calculated manner. General to advanced knowledge financial mathematical equations and cash handling procedures. EDUCATION / EXPERIENCE: High School Diploma or equivalent. Hospitality Management Degree preferred but not required. Minimum of 5 years Full-Service Banquet Management experience. SUPERVISORY RESPONSIBILITIES: Supervise banquet staff to make sure they are properly prepared for an upcoming shift and provide them with the tools they need to perform well and provide ultimate guest satisfaction. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Employee frequently is required to stand and walk. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Employees will be exposed to secondhand cigarette smoke. The noise level in the work environment is usually moderate to loud.

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Responsibilities

The Banquet Manager oversees all on-site and off-site banquet operations, including staff selection, training, and scheduling. They are responsible for ensuring guest satisfaction, managing budgets, and coordinating with the Back of the House and other departmental leaders.