Banquet Manager

The Banquet Manager oversees events operations in both the Soho Grand Hotel and Roxy Hotel, and acts as a liaison between clients and the Sales Event Managers. The main responsibilities include event production, interacting with clients, and maintaining a flow of information between the Client and internal departments to include the Food and Beverage Department, Kitchen, and Events Department.

Responsibilities 

• Coordinate and assist the Director of Events and Events Sales Manager with all catered events, to include meetings, receptions, press junkets, etc.
• Enforce terms for extension and guest increase during the event with Clients under Director of Catering and Events’ parameters
• Input event details in regards to the setup, deliveries, vendors, run-of-show and other logistics into the Tripleseat Management Database
• Prepare BEO packets two weeks out for the weekly meetings and distribute to all the departments & Catering Captains
• Complete Event Recaps for each event, including event description with shortfalls and accomplishments, client feedback, staffing issues and areas to improve upon etc.
• Close Banquet Checks at the end of the shift in Micros and send out to the team
• Conduction pre-shifts with the staff going over all the events and requirements, discussing team assignments for the night with a Captain
• Facilitate walk-throughs with clients that pertain to event setup, production and details post contract and confirmation
• Attend walk-throughs with the Director of Catering and Client pre-contract and confirmation, in the event of setup or production questions – as needed
• Assist and oversee day of event setup and logistics with event captain, CSM, Event Sales Manager and Director of Events
• Responsible for submitting weekly payroll and schedule to the team members, monitoring and approving requests off
• Coordinate and schedule all third-party vendors, create and submit check requests for vendors when required
• Manage monthly inventory for all catering items to assure team members haveeverything for execution, order operational supplies and equipment with prior Director’s approval and process POs as required
• Assist in hiring & training catering team members, implement service, uniform and presentations standards
• Assist with training F&B servers/managers in catering events, so they aware of the procedures for private events in the outlets
• Work with Director of Catering & Events to set/improve event presentation standards
• Monitor food and beverage quality, to ensure each event is consistent with set standards
• Complete cost analysis at the end of each event and when required, prepare monthly report
• Create and update look books for all event setups, continuously update welcome & training manuals for staff members
• Execute internal & promo events

Requirements