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)
Description
General Summary: Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.
Essential Duties & Responsibilities:
Requirements
Required Knowledge, Skills, & Abilities:
Education & Experience: High School diploma or equivalency as determined by management.
Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program.
Physical & Mental Requirements:
Working Conditions:
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.
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