Banquet Manager plans, directs and coordinates banquets held within the establishment. Negotiates contracts, assists in the selection of menu items, schedules banquet staff, arranges for facilities or equipment, and communicates customer needs to the appropriate personnel. Being a Banquet Manager develops and maintains banquet accounts by ensuring customer satisfaction before, during, and after the event. May require a bachelor's degree. Additionally, Banquet Manager typically reports to a head of a unit/department. The Banquet Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Banquet Manager typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
BASIC PURPOSE: Set up, tend and breakdown banquet bars according to standard policies and procedures in a safe, accident-free manner.
ESSENTIAL FUNCTIONS:
1. Check BEO’s to determine function, number of guests and type of bar (house, premium, cash, open, etc. (5%)
2. Set up portable bar in function area according to standard policies and procedures. (15%)
3. Make and serve drinks to guests in a cordial, professional manner following established guidelines, policies and procedures regarding beverages and safety controls as prescribed by Interstate, the state and the hotel. (50%)
4. Remove all liquor glasses from tables, tablecloths, trash and liquor from function area. (10%)
5. Remove all trash and liquor from area and return bar to storeroom. (5%)
6. Breakdown, clean bar thoroughly; wipe surface areas and empty water in portable bar. Return all equipment and supplies to proper area. (15%)
Knowledge and Skills:
Education: High School education or equivalent.
Experience: Previous banquet bartending preferred.
Skills and Abilities: Able to read, speak and write English.
No. of employees supervised: None.
Travel required: Local travel for outside catering functions
Hours Required: Flexible; Scheduled days and times vary based on need.
Job Types: Seasonal, Part-time
Salary: $15.00 per hour
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