Responsibilities The Banquet Manager will be responsible for the management of all aspects of the department and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Banquet Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. • Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations. • Ensures compliance with and completion of all daily operational procedures by the Banquet Department. • Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. • Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. • Develops accurate and aggressive short- and long-range financial objectives for the Banquet Department consistent with property objectives. • Responsible for responding and handling all guest related issues pertaining to the department. • Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. • Manages all aspects of employee performance to ensure productivity and a quality work environment. • Maintains and is responsible for Banquet Department’s annual budget. • Other duties as assigned. Qualifications • Minimum of two years of supervisory experience in banquet operations. • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. • High school graduate or equivalent, some college preferred. • ServSafe and/or food safety training. • Alcohol awareness training (such as TIPS) • Familiarity with sales and marketing tools for banquets and BEO’s. • Ability to write routine reports and correspondence. • Ability to accurately compute mathematical calculations and use required measurement tools. • Ability to prepare budgets and ensure cost controls. • Bilingual English/Spanish a plus. • Knowledge of local activities and attractions appropriate for clientele.