Banquet Manager

The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions supervising all banquet associates to ensure guest satisfaction and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt courteous service in a manner that complies with Omni food and beverage standards and company policies and :Represents management at set-ups in conjunction with Director of functions with service staff Chef and Head that guest satisfaction is achieved through effective supervision and delegation of functions checks on food quality and courteous performance of entire banquet with the Stewarding Department on fast recovery of food leftover and minimizes waiters on functions and procedure of high standards of quality service and maintains them through effective training and continuous the equipment entrusted to his care and keeps pars records reports closing reports and payroll function rooms and writes work orders for the Engineering Department to maintain rooms in excellent of business fluctuations reacts either increasing of decreasing when volume of business fluctuates up or profits in his department through effective management techniques keeping in mind at all times guest stay updated on new food and wine trends. Sets the pace and a good example for a successful quality for and conduct departmental Synergy and Epitome Reports to effectively relay guest concerns to other :5 plus years of previous Banquet experience is desirable in hotel settingHigh School Degree or Equivalent; Some College have unexpired Food Handlers and TABC or obtain upon people skills be detail oriented have excellent communication skills and the ability to perform professionally under high levels of skills required