Raines Co. - Your Future is Now Position Summary: The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. The Banquet Manager is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality We offer comprehensive Medical/Dental/Vision benefits, 401K, a generous PTO program, an Employee Referral Bonus Program and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company. Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Maintain regular attendance in compliance with standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. Comply at all times with service standards and regulations to encourage safe and efficient hotel operations. Maintain a warm and friendly demeanor at all times. Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. Oversee all aspects of the daily operation of the hotel’s banquet operation Supervise all banquet personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in the banquet operation. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans. Monitor quality of service in banquet operations. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Service standards. Understand and be able to prepare payroll and tip distribution. Be involved in and/or conduct departmental and hotel training. Coordinate all banquet related food and beverage requirements with the appropriate departments. Keep kitchen informed of accurate counts for plating. Review menu/service with catering managers and banquet chef. Maintain up to date details on banquet functions and communicate to supervisors. Conduct ongoing training of captains/hourly employees to maintain standards of service. Make personal contact with guests and assist them with any requests. Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature. Bring to the attention of the Director of Catering all materials and equipment that require ordering or need to be replaced. Requisition liquor, etc. for banquet bars. Ensure safety, sanitation, and cleanliness of service areas. Oversee banquet setup assignments. Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis. Conduct and/or attend all required meetings, including pre-convention and post-convention meetings. Conduct menu classes and line-ups for all functions. Supervise the work of banquet management and captains, and observe the performance of hourly service personnel. Assist the Director of Catering on special promotions or changes. Control and maintain all service equipment. Write service requests as necessary. Perform any other duties as requested by the Director Food & Beverage. Education Bachelors’ degree preferred High school education/GED plus 2 years related experience. Experience Proven working experience as restaurant manager or restaurant general manager Demonstrated career experience in customer service management Extensive food and beverage knowledge Computer literacy and familiarity with restaurant management software Hours required Scheduled days and time vary based on hotel needs. Must be able to work weekends and holidays. Raines is proud to be an Equal Opportunity Employer We are an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Raines is a drug-free workplace. Pre-employment background check required. #J-18808-Ljbffr