Banquet Manager

Position Title: Banquet Manager

Reports to: Farmhouse Restaurant General Manager

Location: Farmhouse Restaurant / Banquet & Conference Center

FLSA: Salaried Exempt

Position Summary: The Banquet Manager oversees all aspects of a banquet or event, including set-up, menu selection, food presentation, service, and clean-up, while focusing on detail, quality presentation, and customer service. The Banquet Manager is also responsible for supervising the banquet staff and ensuring seamless execution of events.

Duties & Responsibilities:

• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner.
• Maintains constant communication with guests and on-site contacts to ensure all expectations are met or exceeded.
• Remains alert to complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction.
• Coordinates with other staff and departments to arrange for the delivery of requested services.
• Maintains constant contact with kitchen staff to ensure complete and effective communication between food production and food service.
• Ensures all functions are set and staff is prepared and organized before required time on the Banquet Event Order (BEO).
• Inspects table place settings, including table linen, fine china, glass, silverware, and condiments for correct placement and ensures each element is clean, undamaged, and attractive.
• Ensures proper setting of buffet tables and other food service tables.
• Arranges for and ensures the proper sequence of service for each event.
• Monitors banquet team members to ensure all operating procedures are followed.
• Supervises clearing and post-function cleanup, including garbage removal.
• Maintains clean and orderly back areas, pre-function areas, and storage areas.
• Ensures all China, glassware, silverware, linen, etc., are returned to their proper locations after each event.
• Orders linens for both The Farmhouse Restaurant and Banquets, ensuring availability as needed.
• Ensures proper tracking of inventory and reports additional inventory needs for events to the General Manager.
• Ensures all employees maintain necessary certifications (e.g., food handling, alcohol service, safety certifications).
• Conducts weekly AV checks to ensure all equipment is operational and in good condition.
• Maintains all banquet equipment and reports maintenance needs as required.
• Conducts a liquor costing post-banquet report detailing the amount of liquor used during a banquet.
• Completes post-event food costing recaps using the food costing calculator.
• Completes the manager log after each event with key details, challenges, and successes.
• Attends the weekly Farmhouse Operators Meeting.
• Attends a weekly one-on-one meeting with the General Manager.
• Provides timely feedback to employees on performance, expectations, and areas for improvement.
• Hiring and training of banquet employees & schedules ongoing training to ensure highest quality of service is maintained and executed.
• Owns the process of ensuring that all banquet equipment is in good working condition and promptly addresses maintenance or replacement needs.
• Owns the process of ensuring that all banquet staff are properly trained, well-prepared, and consistently meeting performance expectations.
• Reviews payroll and finalizes it as per Company policy.
• Oversees scheduling and labor needs to meet guest expectations while maximizing efficiency.
• Clearly projects the vision of the department and measures progress toward goals.
• Meticulously plans events to ensure execution is achieved at the highest level.
• Other duties as assigned 

Required Job Knowledge, Skills & Abilities: 

• Ability to proactively solve problems quickly and effectively.
• Strong organizational and prioritization skills.
• Knowledge of computer systems and programs such as Word, Excel, and restaurant/event management software.
• Familiarity with operational software such as reservation systems, POS, and event order software.
• Strong & effective communication skills, both written and oral.

Physical Requirements:

• Ability to lift up to 30 pounds frequently, occasionally 50 pounds as needed
• Able to stand & walk for extended periods as required