Banquet Operations Manager

Job Description

This position is responsible for all Catering & Event Operations Management functions to ensure a smooth execution of all catering events.

The individual executes this role with passion, drive and will find new revenue opportunities while consistently striving to maximize opportunities and promote positive relationships with guests and colleagues.

The individual in this position will demonstrate mastery in the execution of all events, and deliver memorable and enchanting guest service while maintaining financial profitability.

Job Duties

As a Banquet Manager your duties are as listed below :

• act as the liaison between the client, event manager, chefs, servers, and attendants
• lead site tours of the space and send all detailed notes to the event manager
• oversee the setup and breakdown of all events
• support, manage, and supervise banquet staff
• read event orders and execute each aspect with attention to detail
• order rental equipment and create floorplans based on the needs of each event
• attend weekly BEO meetings and execute all details discussed
• take deposits, close out events in Tripleseat and ensure all payments have been finalized

The banquet manager must have the following qualities : attention to detail, the ability to remain in constant communication with multiple departments, problem solving skills, and ability to adapt to change easily.

You must be able to communicate with guests and handle their requests immediately and with professionalism.

Knowledge of Allseated and Tripleseat, a plus.

Qualifications

Dynamic, enthusiastic, creative leader who thrives under pressure and is able to perform multiple functions and troubleshot when needed.

Must have proven selling, negotiating, prospecting and presentation skills. Highly developed customer service skills with strong attention to detail.

Knowledge of the Hyatt Envision system is a plus but not required.

Ability to maintain financials for business booked and forecasted.

Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.

Proficient computer skills.

Requires coordinating skills to the extent of determining time, place, and sequence of operations to take place.

Must be able to work a flexible schedule including night, weekends and holidays.

Bachelor’s Degree preferred; however, any combination of education and training within luxury hotel Catering, Sales and Convention Services commensurate with this position description will also be considered.

Must have extensive knowledge of Food and Beverage etiquette, guest relations and service standards.

Five years’ experience in Catering Sales / Conference Management.

Maintains professional standards of dress and grooming which reflect a professional image.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS :

Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have a manual dexterity and coordination to operate restaurant and office equipment and machines.

Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.

About Jack Rose :

Jack Rose features menu items that are a mix of New Orleans’ craveable Italian, French and Spanish dishes. The cuisine is unpretentious and skillfully executed.

Guests can expect the Crescent City’s joie de vivre atmosphere, coupled with tableside preparations inspired by classic dishes alongside modern delicacies that are complemented by vibrant cocktails and a wine list that skews towards bubbles.

About Hot Tin :

Once a penthouse, today the space has been converted into an intimate rooftop bar where champagne and bright cocktails complement the 270-degree view of Downtown New Orleans and the Mississippi River.

Modeled after a 1940s artist’s loft, the interior space is both airy and eclectic, a place where you can lounge on couches or explore the wall of curios and knick-knacks that bring moments past into the present.

Glass accordion doors open onto the balcony, showcasing the incomparable view of Downtown, while a second, more secluded terrace offers a bird’s-eye view of Saint Charles Avenue.

About Bayou Bar :

The Bayou Bar, where the New Orleans Saints football franchise was christened in 1966, offers a casual tavern-style ambiance.

Once a drinking den for both Sinatra and Capote, the Bayou Bar honors its past with a robust whiskey list, celebrated weekly at Whiskey Wednesdays.

On the weekend, the rollicking Steinway piano plays, and every day great bar food, including the legendary 1&1 Burger and Mile High Pie, is served.

About Silver Whistle Cafe :

Nestled in the corner of the Pontchartrain Hotel overlooking St Charles Avenue, The Silver Whistle is a bright, cheerful cafe where locals and visitors alike can enjoy the charming ambiance with their breakfast or lunch.