Job Description

Job Summary

The Banquet Manager is responsible for overseeing all aspects of banquet operations, ensuring exceptional service and a seamless experience for guests. This role involves managing staff, coordinating events, and maintaining high standards of food safety and quality. The ideal candidate will possess strong leadership skills and a passion for hospitality, with a focus on delivering outstanding customer service.

Duties

Supervise banquet staff to ensure efficient service and adherence to company standards. Coordinate with kitchen staff to manage food preparation and presentation for events. Oversee the setup and breakdown of banquet rooms, ensuring all details align with event specifications. Manage POS systems, including cash handling and transaction processing. Conduct interviews and train new staff members in food service protocols and customer service excellence. Maintain compliance with food safety regulations and best practices in food handling. Foster a positive team environment through effective communication and team management. Address guest inquiries and concerns promptly to enhance customer satisfaction. Collaborate with event planners to customize services according to client needs.

Skills

Proven experience in restaurant management or a similar role within the food industry. Strong background in food preparation, cooking, and serving techniques. Familiarity with POS systems, particularly Micros POS, for efficient transaction management. Excellent supervisory experience with a focus on team leadership and development. Exceptional customer service skills with the ability to handle diverse guest interactions. Knowledge of food safety standards and best practices in food handling. Experience in kitchen operations, including barista skills or hotel experience is a plus. Strong organizational skills with the ability to manage multiple tasks effectively.
Job Type: Seasonal
Contract length: 4 months

Pay: $21.00-$26.00 per hour

Work Location: In person