Banquet Manager

This job has been Expired
Auberge The Lodge at Blue Sky
  • Post Date: 03/18/2021
Job Overview

Responsible for the overall management of banquets for all property venues and outlets in accordance with The Lodge at Blue Sky standards.  Reporting to the Director of Catering, this position will direct, implement, and maintain a service standard and management philosophy which serves as a guide to respective staff. Responsible for all facets of banquet operations including, but not limited to, recruitment, service, execution of banquets, guest satisfaction, revenue achievement, cost control, payroll management, purchasing, receiving, budgeting, forecasting, standards development/maintenance, and staff development.

Core Responsibilities
Please note that this is not an exhaustive list of everything that needs to be done!  Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. The key responsibilities for this position are:

  1. Maintain complete knowledge of:
    1. All menu selections available in all outlets.
    2. The department’s financial standing at all times (month-to-date and year-to-date).
    3. Venue layout, table/seat/station numbers, proper table set-ups, room capacities, hours of operation, price ranges, and dress code.
    4. POS and manual procedures.
    5. Daily house counts and arrivals/departures.
    6. Scheduled in-house group activities, locations and times.
    7. Daily/weekly management of missed punches, punch edits and weekly gratuity management per The Lodge at Blue Sky policy and Utah law.
    8. Team Member handbook: enforce and adhere to The Lodge at Blue Sky policies.
    9. State liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and intoxicated driving.
  2. Effectively work with Talent & Culture to recruit, hire, train, and lead the Banquets team.
  3. Communicate with the Director of Catering, the Events Manage and Sales team to successfully plan and execute all banquets across the property.

 

  1. See that scheduled inventories (food, beverage, china, glass, silver, and linen) are accurately performed.
  2. Approve all Banquet invoices. Ensure that invoices are coded correctly and are forwarded to the Accounting Office in a timely manner.
  3. Manage BEOs accurately and in a timely manner from initiation to execution, partnering with appropriate business partners.
  4. Ensure that all revenues and costs are within budgeted parameters.
  5. Review sales; resolve discrepancies with accounting. Track revenue against budget. Track labor and costs against the budget.
  6. Write and review staff schedules. Ensure that they are in accordance with anticipated business demands.
  7. Lead pre-shift meetings.
  8. Approve all non-food and non-beverage, food & beverage item purchase orders related to banquets.
  9. Monitor service standards compliance, venue operations, and staff performance in all phases of service and job functions, ensuring that all procedures are carried out to department standards; rectify any deficiencies with respective personnel.
  10. Responsible for all Banquet Team staff performance evaluations, making sure they are completed in a timely manner.
  11. Collaborate with Executive Chef on all menus to include, development, presentation, pricing, pre-implementation tasting, and implementation.
  12. Inspect all aspects of the Banquet venue environment, ensuring compliance with standards of cleanliness and order.  Direct respective personnel to rectify deficiencies.
  13. Review all BEOs and special requests.  Ensure that staff is informed.
  14. Be familiar with all resort service/features and local attractions and activities to respond accurately to any guest inquiry.
  15. Monitor and handle guest complaints and ensure guest satisfaction.
  16. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
  17. Conduct appropriate daily, weekly, monthly staff meetings.
  18. Foster and promote a cooperative working climate, maximizing productivity and team morale.
  19. Assist with the development of the annual F&B budget to include,  average checks (food, liquor/beer, and wine) and cover counts by outlet and by meal period, labor (staffing guides) by the department, cost of sale percentages, and other expenses.
  20. Set pars for china/glass/silver & linen for Banquet venues as needed.
  21. Collect information to track monthly interdepartmental transfers. Forward to the Accounting Office.
  22. Stay current on industry trends and competition.
  23. Take necessary steps to ensure the achievement of all financial goals.
  24. Assist with determination of banquet pricing to include room rental fees, food and beverage cost, corkage charges, etc.
  25. Assist as needed within the F&B department.
  26. Participate in and support resort and company efforts towards sustainability and environmental initiatives.

SECONDARY JOB FUNCTIONS

  1. Attend designated meetings, menu and beverage tastings. Lead daily line-ups.
  2. Stay current on Blue Sky beverage menus.
  3. Expedite on the floor, or in the kitchen as business demands.
  4. Attend off-property events as The Lodge at Blue Sky representative as time permits.
  5. Perform other duties as directed, developed, or assigned.

Skills
Required

  1. Ability to enforce resort’s standards, policies, and procedures with/through F&B staff.
  2. Ability to prioritize and organize work assignments; delegate work and follow-up as necessary to receive desired results.
  3. Ability to direct performance of Banquet staff and follow up with corrections where needed.
  4. Ability to motivate Banquet staff and develop and maintain a cohesive team.
  5. Ability to ascertain training needs and provide the Banquet staff appropriate training.
  6. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
  7. Ability to focus attention on details.
  8. Ability to suggestively sell menu items, beverages, and wines; train Banquet personnel in the same.
  9. Ability to input and access information into the POS system.
  10. Ability to interact positively with intoxicated and/or problem guests.
  11. Ability to exert physical effort in transporting equipment and wares.
  12. Ability to endure abundant physical movements in carrying out job duties.
  13. Ability to ensure the security and confidentiality of guest and resort information.
  14. Ability to work without direct supervision.
  15. Participate in and support hotel and company efforts towards sustainability and environmental initiatives as part of the Blue Sky Green Team program.

Qualifications
Required

  1. High School diploma or equivalent.
  2. Minimum 21 years of age.
  3. Minimum of 5 years experience in food and beverage management.
  4. Two years experience as an Assistant Food & Beverage Manager or Banquet Manager, preferably at a Mobil four-star (or equivalent) or better resort.
  5. Ability to work a flexible schedule, including weekends, evenings, and holidays as needed for the benefit of departmental coverage.
  6. Knowledge of various food service styles.
  7. Ability to satisfactorily communicate in English with guests, management, and coworkers to their understanding.
  8. Ability to communicate legibly.
  9. Ability to compute basic mathematical calculations.
  10. Familiarity with food/beverage and labor cost control.
  11. A valid driver’s license.

Desirable

  1. Knowledge of Agylisis, Google Suite, and Microsoft Office software.
  2. Knowledge of the local geographic area, competitors, and business trends.
  3. Knowledge of destination, activities, food & beverage and spa
  4. Knowledge of Agylisis, gourmet food and beverage background, knowledge of (high-end) industry publications, and customer service skills
  5. Current manager’s food handling certificate.
  6. Current manager’s On-Premise Alcohol Service certification.
  7. Bilingual: English and Spanish
  8. Bachelor’s degree, preferably in Resort Management or Business Management.
  9. Strong knowledge of wines.

PHYSICAL DEMANDS
1.Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to inspecting property.
2. Constant need to perform the following physical activities: grasping, turning, finger             dexterity.
3. Occasional need to stand for long periods of time.
4. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
5.Vision requirements: constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.
6. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff.
7. Ability to hear fire alarms and emergency equipment.

What Else?
At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty.  Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

The Lodge at Blue Sky is an Equal Opportunity Employer, M/F/D/V. The Lodge at Blue Sky provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Madeline Hotel and Residences with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.