Offer published on Mar 15
The Banquet Manager reports to the Director of Catering. The role is to plan, organize, direct and control banquet operations to meet customer needs and expectations and to ensure efficient and cost-effective service.
Essential Job Functions:
Contributes to the achievement of company goals by maintaining superior standards in customer service and operations management;
Regularly review and evaluate the satisfaction of banquet hall customers;
Manage inventory and place orders based on events: dishes and serving utensils, liquor, table linens, accessories, etc.
Manage banquet staff: recruitment, training, supervision and discipline, scheduling.
Ensure administrative follow-up of functions: cash counts, deposits, invoicing, client account follow-up, tip distribution.
Work in collaboration with the chefs of the establishment to develop banquet menus;
Meet and exceed established beverage, labor and operational expense targets;
Mobilize and manage the banquet team;
Recommend the implementation of operational policies and procedures when necessary;
Implement and monitor established service standards and norms
Ensure the management and smooth running of banquets and events according to the client's requirements and the established contract.
All other related tasks.
Qualifications and skills required:
- 2 to 3 years of experience in a similar position;
- Proven team management skills;
- Ability to react well under pressure;
- Availability day, evening and weekend;
- Organizational skills.
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