Biltmore Hotel
Overview
Banquet Manager responsible for achieving hotel and banquet revenue, profit and guest satisfaction goals by overseeing banquet operations. Monitor daily operations of the Banquet Department, provide support and guidance to banquet associates, and ensure a positive guest experience. Maintain LQA and Hotel standards in banquet operations and guest service, adhering to the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities
Manage, oversee and monitor banquet operations. Coordinate banquet captains, supervisors and servers for coverage of each event. Attend and participate in daily BEO meetings. Coordinate set-up of each function by verifying desired services and menu in advance with other departments as needed. Conduct function reviews with guests prior to events; adjust specifications as necessary and follow up to ensure all details are correct. Synchronize timing of banquet activities by verifying details with kitchen management and staff. Manage food and beverage service during banquets and meetings; ensure the quality of F&B products served. Complete purchase orders for banquet items and maintain inventory of banquet equipment and supplies; help coordinate regular inventories. Monitor meeting room usage and suggest changes to minimize overhead and maximize revenues. Inspect meeting spaces to ensure cleanliness and good repair at all times. Ensure guest satisfaction by supervising and coordinating banquet associates; review, adjust and approve associate schedules; provide orientation and training as needed. Ensure banquet space is set up according to guest specifications; supervise setup staff and inspect room conditions. Provide ongoing feedback to associates and lead monthly departmental meetings. Develop and implement strategies to support associate engagement; manage recruitment and training of qualified candidates; provide coaching as needed. Foster guest satisfaction by training associates to deliver exceptional service and teamwork; reinforce the service vision and genuine hospitality. Seek guest feedback, review management reports, and develop strategies to improve department and hotel services. Maintain open communication with all hotel operating departments; ensure adherence to function space policies and codes. Maintain up-to-date information on programs and F&B events; follow SOPs as outlined in the BSOPs. Requirements
Experience and Education High School Diploma required; Associate degree preferred. Minimum three years’ progressive related experience required; previous supervisory experience in a similar-sized banquet operation preferred. Previous F&B experience helpful. Skills Must be able to speak, read, write and understand English; compute accurate mathematical calculations. Provide legible communication and directions; pay attention to detail, speed, and accuracy. Prioritize, organize, and think clearly; remain calm and resolve problems with good judgment. Follow directions thoroughly; understand guest service needs; work cohesively with co-workers as a team. Work with minimal supervision; maintain confidentiality of guest information and resort data. Use a computer keyboard with basic typing skills; possess moderate to advanced computer skills. Adapt to a dynamic, changing environment; multitask; work long hours including day and night shifts. Physical Demands
Work indoors and outdoors; fast-paced environment with extensive walking on multiple surfaces. Flexible to work weekends and holidays. Move, lift, carry, push, pull and place objects up to 50 pounds without assistance; stand or walk for extended periods; reach overhead and below the knees; bend, twist, and stoop. Operate office equipment; communicate effectively with staff and guests; visually monitor computer screens for extended periods. Adapt to hotel environmental conditions; most tasks performed indoors. Success Criteria
Team Player: cooperates with the team and other departments; listens and contributes positively. Guest Focused: anticipates guest needs and demonstrates warmth and hospitality. Delivers Their Best: maintains energy, urgency, and high-quality service; demonstrates resourcefulness. Composed: stays calm under pressure; demonstrates maturity and reliability; performs with integrity and punctuality. Time Management, Listening, Strategic Thinking, Leadership, Organizational Support, Dedication: maintains high standards, plans effectively, and supports the organization’s goals. Licenses or Certifications
N/A Standard Specifications
Requirements represent minimum levels of knowledge, skills and abilities. Some requirements may exclude individuals who pose a direct threat or significant risk to health and safety. This description may be updated periodically due to changing requirements. This document does not create an employment contract. All duties are essential job functions. Employees may be asked to perform other duties as assigned. The employer may require varying schedules including overtime, weekends and holidays. Grooming: All employees must maintain a neat, clean and well-groomed appearance per hotel standards. Company Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industries: Hospitality
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Banquet Manager responsible for achieving hotel and banquet revenue, profit and guest satisfaction goals by overseeing banquet operations. Monitor daily operations of the Banquet Department, provide support and guidance to banquet associates, and ensure a positive guest experience. Maintain LQA and Hotel standards in banquet operations and guest service, adhering to the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities
Manage, oversee and monitor banquet operations. Coordinate banquet captains, supervisors and servers for coverage of each event. Attend and participate in daily BEO meetings. Coordinate set-up of each function by verifying desired services and menu in advance with other departments as needed. Conduct function reviews with guests prior to events; adjust specifications as necessary and follow up to ensure all details are correct. Synchronize timing of banquet activities by verifying details with kitchen management and staff. Manage food and beverage service during banquets and meetings; ensure the quality of F&B products served. Complete purchase orders for banquet items and maintain inventory of banquet equipment and supplies; help coordinate regular inventories. Monitor meeting room usage and suggest changes to minimize overhead and maximize revenues. Inspect meeting spaces to ensure cleanliness and good repair at all times. Ensure guest satisfaction by supervising and coordinating banquet associates; review, adjust and approve associate schedules; provide orientation and training as needed. Ensure banquet space is set up according to guest specifications; supervise setup staff and inspect room conditions. Provide ongoing feedback to associates and lead monthly departmental meetings. Develop and implement strategies to support associate engagement; manage recruitment and training of qualified candidates; provide coaching as needed. Foster guest satisfaction by training associates to deliver exceptional service and teamwork; reinforce the service vision and genuine hospitality. Seek guest feedback, review management reports, and develop strategies to improve department and hotel services. Maintain open communication with all hotel operating departments; ensure adherence to function space policies and codes. Maintain up-to-date information on programs and F&B events; follow SOPs as outlined in the BSOPs. Requirements
Experience and Education High School Diploma required; Associate degree preferred. Minimum three years’ progressive related experience required; previous supervisory experience in a similar-sized banquet operation preferred. Previous F&B experience helpful. Skills Must be able to speak, read, write and understand English; compute accurate mathematical calculations. Provide legible communication and directions; pay attention to detail, speed, and accuracy. Prioritize, organize, and think clearly; remain calm and resolve problems with good judgment. Follow directions thoroughly; understand guest service needs; work cohesively with co-workers as a team. Work with minimal supervision; maintain confidentiality of guest information and resort data. Use a computer keyboard with basic typing skills; possess moderate to advanced computer skills. Adapt to a dynamic, changing environment; multitask; work long hours including day and night shifts. Physical Demands
Work indoors and outdoors; fast-paced environment with extensive walking on multiple surfaces. Flexible to work weekends and holidays. Move, lift, carry, push, pull and place objects up to 50 pounds without assistance; stand or walk for extended periods; reach overhead and below the knees; bend, twist, and stoop. Operate office equipment; communicate effectively with staff and guests; visually monitor computer screens for extended periods. Adapt to hotel environmental conditions; most tasks performed indoors. Success Criteria
Team Player: cooperates with the team and other departments; listens and contributes positively. Guest Focused: anticipates guest needs and demonstrates warmth and hospitality. Delivers Their Best: maintains energy, urgency, and high-quality service; demonstrates resourcefulness. Composed: stays calm under pressure; demonstrates maturity and reliability; performs with integrity and punctuality. Time Management, Listening, Strategic Thinking, Leadership, Organizational Support, Dedication: maintains high standards, plans effectively, and supports the organization’s goals. Licenses or Certifications
N/A Standard Specifications
Requirements represent minimum levels of knowledge, skills and abilities. Some requirements may exclude individuals who pose a direct threat or significant risk to health and safety. This description may be updated periodically due to changing requirements. This document does not create an employment contract. All duties are essential job functions. Employees may be asked to perform other duties as assigned. The employer may require varying schedules including overtime, weekends and holidays. Grooming: All employees must maintain a neat, clean and well-groomed appearance per hotel standards. Company Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industries: Hospitality
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