SUMMARY:
GF Management
Coordinates activities of and directs training of Banquet staff to ensure superior quality guest service and room arrangement for all meeting and banquet functions.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Hires, trains, schedules and reviews all departmental staff.
Checks quality of work, monitors improvements and performance.
Directs the proper set-up and breakdown of all banquet functions.
Ensures employee and guest safety in the set-up and arrangement of banquet functions.
Works closely with the Executive Chef to ensure proper meal counts and scheduling of staff.
Directs the proper service of food and beverage in accordance to contractual agreements.
Conducts pre-function meetings with staff to ensure the proper service requirements of banquet functions.
Greets and maintains communication with the customer contact before and throughout the function to ensure that all arrangements are satisfactory.
Completes final billing and presents to the customer contact for payment. Ensures that all payments are processed by the Front Desk.
Records and reports quarterly inventories of all banquet supplies, purchases additional supplies with the approval of Food and Beverage Director and the General Manager.
Maintains cleanliness of all banquet rooms, service areas and equipment.
Directs and ensures that proper handling, usage and storage of all banquet equipment and supplies.
Maintains constant communication with the Executive Chef and the Food and Beverage Director.
Participates in BEO meetings and weekly staff meetings.
Ensures that staff is in adherence to hotel uniform/grooming standards at all times. Performs other duties as assigned by management.

SUPERVISORY RESPONSIBLIITIES:
Mangers two subordinate supervisors who supervises a total of 45 to 50 employees in the Banquet Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made o enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE:
Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS:
Ability to read, analyze and interpret general business periodicals, professional journals, and technical procedures. Ability to write routine reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of the public.
MATHEMATICAL SKILLS:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
TRAINING NEEDS:
Training in providing quality guest service, Management skills training, training in catering and food service techniques.
PHYSICAL DEMANDS:
The physical demands described here are to representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds.
WORK ENVIORNMENT
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to extreme heat.