Indian Pueblo Cultural Center
Banquet Manager - Indian Pueblo Cultural Center
Indian Pueblo Cultural Center, Albuquerque, New Mexico, United States, 87101
Position Summary
Oversees the detailed execution of banquet functions ensuring space is visually appealing, food and beverage service is correct, and customer needs are met by leading the banquet team through coaching, providing detailed event direction, and training all staff to ensure they are prepared to give their best service.
Essential Duties & Responsibilities
Works closely with the F&B team through the banquet event order process to ensure a complete understanding of guests' needs from type/tone of event to arrival/departure time, setting service expectations and asking detailed questions of the team to limit last‑minute corrections and/or changes.
Works directly with banquet staff, sharing detailed information from the banquet event order for each event to ensure a consistent guest experience.
Trains and leads the banquet team on the culture of service and expectations in representing the Indian Pueblo Cultural Center.
Follows company procedures for hiring, supervising, training, and evaluating banquet personnel.
Ensures the room is set according to the banquet event order and service, including inspecting for cleanliness and proper presentation of all china, glass, and silver before use.
Manages inventory levels, use, and quality control for linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
Ensures staff are properly trained on setting tables, action stations, buffets, service carts, dessert tables/carts, and cordial carts with specified tools, wares, and equipment according to company standards.
Prepares coffee breaks, carts, and stations with appropriate food and beverages as stated in the banquet event order.
Addresses guests' service needs in a professional, positive, and timely manner, seeking opportunities to meet these needs with a "can‑do" attitude and approach.
Communicates additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Performs duties of subordinates to ensure support in setup and service is exceptional.
Other duties as assigned.
Minimum Qualifications High School Degree or GED plus three years' experience in banquet service with at least one year of supervisory responsibility. Must be at least 19 years of age, hold current alcohol server's certification, and successfully pass a pre‑employment drug/alcohol screen and background investigation. Native American preference will be given.
Knowledge, Abilities, Skills, And Certifications
Proficient in multi‑dimensional aspects of banquet service including customer service, food planning, room set‑up, and the use of audio/visual equipment and room break‑down.
Knowledge of Pueblo history, art, and culture with the ability to share knowledge with people of diverse backgrounds and experience with Native American communities.
Working knowledge of modern computer software including Windows operating environment and ability to quickly learn and oversee a point‑of‑sale system.
Ability to plan ahead, coordinate multiple tasks, and delegate while maintaining a customer‑forward attitude and required standards of operation.
Proven ability to work alongside a team to reach financial goals, increase customer satisfaction, and decrease turnover.
Strong written and verbal communication skills with the ability to give/follow instructions and communicate with diverse staff and guests of various backgrounds and knowledge‑bases.
Ability to use business math in oversight and management of operations.
Strong attention to detail with the ability to problem‑solve when issues arise.
Must be pleasant, polite in manner, and maintain a neat and clean appearance.
Must be self‑disciplined with a proven ability to take initiative, strong leadership ability, and an outgoing personality.
Ability to remain calm under stress and seek customer‑centric solutions while maintaining perspective and protecting business assets.
Must be able to obtain and maintain required food and alcohol certifications.
Salary: $45,795 - $59,533 per year
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Museums, Historical Sites, and Zoos
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Essential Duties & Responsibilities
Works closely with the F&B team through the banquet event order process to ensure a complete understanding of guests' needs from type/tone of event to arrival/departure time, setting service expectations and asking detailed questions of the team to limit last‑minute corrections and/or changes.
Works directly with banquet staff, sharing detailed information from the banquet event order for each event to ensure a consistent guest experience.
Trains and leads the banquet team on the culture of service and expectations in representing the Indian Pueblo Cultural Center.
Follows company procedures for hiring, supervising, training, and evaluating banquet personnel.
Ensures the room is set according to the banquet event order and service, including inspecting for cleanliness and proper presentation of all china, glass, and silver before use.
Manages inventory levels, use, and quality control for linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
Ensures staff are properly trained on setting tables, action stations, buffets, service carts, dessert tables/carts, and cordial carts with specified tools, wares, and equipment according to company standards.
Prepares coffee breaks, carts, and stations with appropriate food and beverages as stated in the banquet event order.
Addresses guests' service needs in a professional, positive, and timely manner, seeking opportunities to meet these needs with a "can‑do" attitude and approach.
Communicates additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Performs duties of subordinates to ensure support in setup and service is exceptional.
Other duties as assigned.
Minimum Qualifications High School Degree or GED plus three years' experience in banquet service with at least one year of supervisory responsibility. Must be at least 19 years of age, hold current alcohol server's certification, and successfully pass a pre‑employment drug/alcohol screen and background investigation. Native American preference will be given.
Knowledge, Abilities, Skills, And Certifications
Proficient in multi‑dimensional aspects of banquet service including customer service, food planning, room set‑up, and the use of audio/visual equipment and room break‑down.
Knowledge of Pueblo history, art, and culture with the ability to share knowledge with people of diverse backgrounds and experience with Native American communities.
Working knowledge of modern computer software including Windows operating environment and ability to quickly learn and oversee a point‑of‑sale system.
Ability to plan ahead, coordinate multiple tasks, and delegate while maintaining a customer‑forward attitude and required standards of operation.
Proven ability to work alongside a team to reach financial goals, increase customer satisfaction, and decrease turnover.
Strong written and verbal communication skills with the ability to give/follow instructions and communicate with diverse staff and guests of various backgrounds and knowledge‑bases.
Ability to use business math in oversight and management of operations.
Strong attention to detail with the ability to problem‑solve when issues arise.
Must be pleasant, polite in manner, and maintain a neat and clean appearance.
Must be self‑disciplined with a proven ability to take initiative, strong leadership ability, and an outgoing personality.
Ability to remain calm under stress and seek customer‑centric solutions while maintaining perspective and protecting business assets.
Must be able to obtain and maintain required food and alcohol certifications.
Salary: $45,795 - $59,533 per year
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Museums, Historical Sites, and Zoos
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