Banquet Manager - The National at Coury Hospitality

Oklahoma City, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Planning, Staff Supervision, Guest Relations, Budgeting, Scheduling, Training, Audio/Visual Troubleshooting, Inventory Management, Microsoft Office, CI/TY, Communication, Organization

Industry

Hospitality

Description

Why Work at The National? A career at The National, Autograph Collectionmeans working at one of the most breathtaking luxury hotels in Oklahoma City. Located in the historic First National Center, this stunning hotel features 146 guest rooms, the award-winning Tellers Italian restaurant, and The Great Hall, an iconic social and event space. Employees at The National take pride in delivering refined hospitality in an awe-inspiring setting, where history meets modern elegance. SUMMARY: The Banquet Manager is responsible for ensuring proper set-up and service of all events and banquet functions, supervising all Banquet associates to ensure guest satisfaction, and maintaining service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with the company's mission & values and policies and procedures. RESPONSIBILITIES: • Conduct Staff pre-shift meetings daily to communicate important news/information to the staff as well as continuously review service and hospitality standards. • Oversees all banquet/event setup to include, but not limited to, the placement of linens, silver, glassware, and chinaware according to event specifications. Performs a walk-through of all guest and staff areas before and after each banquet to assure everything is ready. Inspects and corrects any inappropriate procedures. • Assist in managing the audio/visual elements of the banquet space cooperatively with A/V contractor. Must have basic knowledge of their operation and troubleshooting methods for equipment. • Collaborate with Culinary Management to ensure timely and exceptional execution of food to guests. • Sees that guest satisfaction is achieved through effective supervision and delegation of duties, checks on food quality, and ensures courteous performance of entire Banquet staff. • Effectively communicates event specifications, procedures and changes to Banquet set-up staff and affected departments including, but not limited to, the Food & Beverage, Sales/Catering, and Housekeeping Departments. • Determines amount of future business and workload requirements with information gathered from the Sales Department. Schedules Banquet Associates based upon workload. Requisitions temporary help as needed to service the calendared events. Provides instruction and communicates work expectations to Banquet staff and the temporary help to ensure successful events and meet the company's service standards. • Revises schedules of service staff to the flow of business. • Supervises Banquet servers. Briefs events wait staff on the event details and procedures of service. Greets guests and helps ensure that their preferences and desires are executed promptly. Maintains a high-level of guest contact during banquet while ensuring guest satisfaction. • Oversees the break-down of the function room. Ensures proper cleaning and storage of equipment after the event. • Ensures that all storage areas are maintained in an orderly, clean, and safe manner. • Coordinates with the Stewarding Associates on fast recovery of any leftover food and minimizes waste. • Inspects event rooms and puts in work orders for the Engineering/Maintenance Department to maintain rooms in excellent condition. • Recruits, interviews, trains, and supervises Banquet Associates. Monitors and develops Banquet Associate performance to include, but not limited to, providing supervision, scheduling, conducting counseling and evaluations and delivering recognition and reward. • Ensures compliance with health, safety, sanitation, and alcohol awareness standards within the Banquet Operation. • Conduct ongoing training of Banquet captains/hourly Associates to maintain standards of service. Maintains or exceeds the company's guest service standards within the Banquet Operation. • Provides all billing information to the Sales/Catering Manager the following day of each banquet and assists with event billing as needed. • Assists Sales Managers with pre & post banquet meetings with service staff to disseminate information, discuss service issues and resolve problems with solutions. • Handles guest comments and issues in a professional manner and according to established company service standards. Alerts the GM to any significant issues. • Ensures furniture and equipment is maintained properly and inventory levels are kept in accordance with corporate guidelines. • Works closely with the Sales to complete all objectives and special projects on a timely basis. • Assist in maintaining accurate payroll for daily functions. Ensure that the Payroll process is completed accurately, on time and according to business/ accounting procedures. • Prepares routine reports detailing problems, complaints, ideas, staff feedback, etc. • Attends weekly BEO Meetings. • Any other projects and duties as assigned by the Director of Food and Beverage. Requirements KNOWLEDGE, SKILLS AND ABILITIES: • Excellent planning, organization, and guest services skills. • Ability to read and interpret business records and statistical reports. • Ability to effectively plan and organize the work of others. • You must display a warm and friendly demeanor. • Professional appearance with the ability to properly interact with guests, clients, and employees. • Ability to change activity frequently and cope with interruptions. • Excellent motivational skills with proven ability to lead and train staff. • Strong Computer Skills (Microsoft Office, CI/TY) • Outstanding communication abilities • Must be able to work a flexible schedule, including early hours, evenings, holidays, or weekends. QUALIFICATIONS: • Experienced in all aspects of banquet service. • 2 - 3 years assistant banquet manager experience. • Must possess basic reading, writing, mathematical, and computer skills. PHYSICAL DEMANDS: • Able to push, stand, reach with arms and hands, bend, and stoop, kneel, crouch and lift items weighing up to 25 pounds repetitively. • Must be able to respond to visual and aural cues; must be able to verbally communicate with associates and guests.

Responsibilities

The Banquet Manager oversees the setup and execution of all banquet functions to ensure high service standards and guest satisfaction. This includes supervising staff, coordinating with culinary and sales departments, and managing event logistics.