Hotel Banquet Manager

By: Annalise Reckenberger

Job Description

Responsible for the smooth and efficient operation of the food and beverage services offered throughout the hotel, including Minibar, Room Service and Catering; as well as related guest services through effective direction, leadership and supervision. Continually maintain & exceed all standards of service, guest satisfaction & staff development.

Responsibilities & Duties

  • Oversee and participate in the process of finding, interviewing, hiring, training and furthering the abilities of all hotel food and beverage staff
  • Ensure the smooth operation of all catering functions
  • Responsible for quality control within all hotel food and beverage areas
  • Marketing and selling conference and banqueting facilities
  • Scheduling reservations
  • Operating the facilities profitably
  • Planning well so each event runs smoothly
  • Checking all bills are paid on time
  • Managing your food and beverage team
  • Briefing staff and checking the room set-up before the event
  • Ensuring the room is turned around, ready for the next event

Work Environment

You will be working in many temperature conditions (or extreme heat or cold). Also you'll be around many different noise levels. Events can be held outdoors or indoors. You could be working around certain fumes and/or odor hazards. There might be a chance where your around dust and/or mite hazards. Lastly, you can be working near or around chemicals.

Skills necessary for the Job

  • Leadership skills to motivate and manage your team
  • The confidence to liaise with other heads of department and deliver what the client wants
  • Good communication skills to find out exactly what your clients want
  • Personal charm to greet organisers, hosts and VIPs and to show clients you are giving them full attention
  • Excellent organisational and administrative skills
  • A cool head to deal with last minute requests and problems
  • A can-do attitude, because you may need to hire audio visual, lighting, a DJ, a band, stages, and marquees

Education & Training

Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Salary (Full time)

The lowest 10 percent earned less than $29,920, and the highest 10 percent earned more than $82,360. The median annual wage for food service managers was $48,560 in May 2014.
Catering and Event Management by Rick Simons Hospitality