Guest Services, Inc.
Banquets & Events Manager - Giants Ridge
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Banquets & Events Manager - Giants Ridge
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Guest Services, Inc. Job Summary
The Banquets & Events Manager is responsible for the sales, planning, coordination and execution of banquets and events for guests of the property. With a strong attention to detail and creativity, this position will oversee all aspects of banquet and event planning, from conceptualization to execution, ensuring that each banquet and event is tailored to the guest's preferences. Essential Functions
Acts as the first point of contact when selling and promoting banquet and event space. Acts as the primary point of contact for vendors and suppliers who are supplying their services to a banquet or event at the property. Works closely with guests to understand their banquet or event requirements, preferences and budget to develop a customized proposal and package that meets their needs and exceeds their expectations. Schedules venue tours and menu tasting with guests. Coordinates with the Executive Chef on menu planning and costing. Creates Banquet Event Orders (BEO) and communicates this information to the Director of Food & Beverage, Executive Chef and other banquet staff. Communicates with the Property Controller and Director of Food & Beverage in the timely execution of deposits, inventory, and invoices. Works in collaboration with the Operations Systems Manager to make sure point-of-sales systems are set-up properly and tested prior to the banquet or event. Works in collaboration with department staff to coordinate banquet or event logistics including venue selection and layout, set-up, audiovisual equipment and take down. Coordinates food service between kitchen and banquet staff. Serves as the primary point of contact for guests during the day of the event by addressing inquiries and providing assistance throughout the banquet or event to ensure a positive guest experience. Supervises banquet staff throughout the entire banquet or event. Resolves guest complaints with the assistance of the Food & Beverage Director. Conducts post-event evaluations to assess the success of each event and identifies areas for improvement and opportunities for future banquets and events. Schedules, facilitates and takes notes during weekly meetings with department staff. Manages inventory and supplies for banquet and event operations. Recruits, schedules and trains banquet and event staff. Monitors and evaluates staff performance, providing feedback and coaching, as needed. Responsible for review and approval of department payroll. Ensures compliance with health and safety regulations. Works in collaboration with marketing to promote banquets and events. Performs other duties as assigned by the Director of Food & Beverage. Skills & Knowledge Requirements
High school diploma/G.E.D. equivalent required; Associate's degree in business management, event planning or related field preferred. At least two years' supervisory or management experience required; experience in catering, banquets or food and beverage management preferred. TIPS Certification or ability to obtain and maintain, required. Food Protection Manager Certification or ability to obtain and maintain, required. General knowledge of industry standards regarding sanitation. Excellent organizational skills, ability to perform under time constraints and deadlines with attention to detail. Ability to problem-solve and act as a team leader. Ability to interact with a wide variety of people, including guests and coworkers. Valid driver's license required to travel between facility locations. Computer proficiency with the ability to use common business software applications such as Microsoft Office. Ability to operate a point-of-sale (POS) system, including ability to consistently handle monetary transactions. Must possess or have the ability to obtain a valid State of Minnesota Class D Driver's License. Familiarity with sales and marketing tools. Physical & Mental Requirements
Moving about on foot to accomplish tasks, frequent movements from place to place within the unit. Lift, carry and push up to fifty pounds occasionally; other weights vary. Ability to stand for the entire work day, climb steps regularly. Withstanding temperature extremes in indoor and outdoor environments. Ability to work a flexible schedule, including evenings, weekends and holidays. Physical presence at the job site is essential to perform job duties. Benefits
Competitive salary and commission opportunities. Comprehensive Health Coverage – medical, dental, vision, life and disability insurance. Retirement Savings – 401(k) with company match. Paid Time Off and generous PTO. Mountain Perks – free employee passes and discounts for family. Exclusive Golf Privileges. Exclusive Discounts on products and services. Employment Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industry: Hospitality
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Join to apply for the
Banquets & Events Manager - Giants Ridge
role at
Guest Services, Inc. Job Summary
The Banquets & Events Manager is responsible for the sales, planning, coordination and execution of banquets and events for guests of the property. With a strong attention to detail and creativity, this position will oversee all aspects of banquet and event planning, from conceptualization to execution, ensuring that each banquet and event is tailored to the guest's preferences. Essential Functions
Acts as the first point of contact when selling and promoting banquet and event space. Acts as the primary point of contact for vendors and suppliers who are supplying their services to a banquet or event at the property. Works closely with guests to understand their banquet or event requirements, preferences and budget to develop a customized proposal and package that meets their needs and exceeds their expectations. Schedules venue tours and menu tasting with guests. Coordinates with the Executive Chef on menu planning and costing. Creates Banquet Event Orders (BEO) and communicates this information to the Director of Food & Beverage, Executive Chef and other banquet staff. Communicates with the Property Controller and Director of Food & Beverage in the timely execution of deposits, inventory, and invoices. Works in collaboration with the Operations Systems Manager to make sure point-of-sales systems are set-up properly and tested prior to the banquet or event. Works in collaboration with department staff to coordinate banquet or event logistics including venue selection and layout, set-up, audiovisual equipment and take down. Coordinates food service between kitchen and banquet staff. Serves as the primary point of contact for guests during the day of the event by addressing inquiries and providing assistance throughout the banquet or event to ensure a positive guest experience. Supervises banquet staff throughout the entire banquet or event. Resolves guest complaints with the assistance of the Food & Beverage Director. Conducts post-event evaluations to assess the success of each event and identifies areas for improvement and opportunities for future banquets and events. Schedules, facilitates and takes notes during weekly meetings with department staff. Manages inventory and supplies for banquet and event operations. Recruits, schedules and trains banquet and event staff. Monitors and evaluates staff performance, providing feedback and coaching, as needed. Responsible for review and approval of department payroll. Ensures compliance with health and safety regulations. Works in collaboration with marketing to promote banquets and events. Performs other duties as assigned by the Director of Food & Beverage. Skills & Knowledge Requirements
High school diploma/G.E.D. equivalent required; Associate's degree in business management, event planning or related field preferred. At least two years' supervisory or management experience required; experience in catering, banquets or food and beverage management preferred. TIPS Certification or ability to obtain and maintain, required. Food Protection Manager Certification or ability to obtain and maintain, required. General knowledge of industry standards regarding sanitation. Excellent organizational skills, ability to perform under time constraints and deadlines with attention to detail. Ability to problem-solve and act as a team leader. Ability to interact with a wide variety of people, including guests and coworkers. Valid driver's license required to travel between facility locations. Computer proficiency with the ability to use common business software applications such as Microsoft Office. Ability to operate a point-of-sale (POS) system, including ability to consistently handle monetary transactions. Must possess or have the ability to obtain a valid State of Minnesota Class D Driver's License. Familiarity with sales and marketing tools. Physical & Mental Requirements
Moving about on foot to accomplish tasks, frequent movements from place to place within the unit. Lift, carry and push up to fifty pounds occasionally; other weights vary. Ability to stand for the entire work day, climb steps regularly. Withstanding temperature extremes in indoor and outdoor environments. Ability to work a flexible schedule, including evenings, weekends and holidays. Physical presence at the job site is essential to perform job duties. Benefits
Competitive salary and commission opportunities. Comprehensive Health Coverage – medical, dental, vision, life and disability insurance. Retirement Savings – 401(k) with company match. Paid Time Off and generous PTO. Mountain Perks – free employee passes and discounts for family. Exclusive Golf Privileges. Exclusive Discounts on products and services. Employment Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industry: Hospitality
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