Banquet Operations Manager

Immediate position available for an Operations Manager for high volume established banquet and catering company. Position requires prior experience in the banquet/hospitality industry. Must possess leadership values and strong work ethic. 

Duties & Responsibilities:

• All areas of guest service and core standards
• Daily supervision, coordination and direction of all colleagues in the Banquet and Banquet Set-up Department including staff supervision, tip distribution, ringing in of checks, alcohol distribution, etc.
• Scheduling of Banquet Set-up Department to ensure banquet facilities are cleaned and set for events
• Ensuring all functions maintain a first class and positive visual impact; including ambiance, cleanliness, orderliness, décor and service flows.
• Maintaining high staff morale and team spirit within the Banquet Department.
• Leading and coaching all colleagues in the banquet services department
• Lead recruiting, staffing and scheduling ensuring adequate staffing levels to satisfy guest needs.
• Create and implement colleague-training initiatives
• Implementing meeting and conference service standards.
• Creating and implementing new processes and procedures to drive the department forward
• The overall financial success of the department, including day-to-day payroll control, planning yearly capital improvements and exercising control of fixed and variable expenses.
• Responsibilities include, but not limited to: supervising, hiring and training of new staff (servers, bartenders and captains).
• Ordering of liquor, bar supplies, soda mixes, Co2 and any other items needed for the execution of events.
• Costing of bar packages to ensure pour costs can be met.
• Ordering of linens, napkins, and table clothes on a weekly basis.
• Attend weekly banquet meetings to take accurate notes to be reviewed with banquet staff prior to event.
• Oversee all bar functions, including inventory and pulling of liquor, pour size, staff attire, tips and usage report
• Assist in training and overseeing proper serving and clearing procedures (ie: glassware, trays…)