The Banquets Manager leads the Banquets department at the Intercontinental St. Paul Riverfront hotel, overseeing all banquet staff including servers, bartenders, set-up crew, and captains. This hands-on role ensures the successful execution of events such as weddings, fundraisers, and meetings, and serves as a key communicator between all parties. The position involves supervising staff, managing inventories, and maintaining high standards of service and sanitation. Weekend work and a varying schedule are required to meet event demands.

Responsibilities

Assists in managing departmental inventories and assets including par levels and maintenance of equipment.
Maintains attendance log for banquet employees.
Maintains and enforces established sanitation levels.
Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.).
Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
Assists in scheduling banquet service staff to forecast and service standards, while maximizing profits.
Attends and participates in all pertinent meetings.
Leads shifts and actively participates in the servicing of events.
Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service.
Strives to improve service performance.
Ensures employees understand expectations and parameters.
Observes service behaviors of employees and provides feedback to individuals.
Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
Manages departmental inventories and maintains equipment.
Assists team in developing lasting relationships with groups to retain business and increase growth.
Sets goals and delegates tasks to improve departmental performance.
Acts as a liaison to the kitchen staff.
Leads shifts and actively participates in the servicing of events.
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Strives to improve service performance.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
Observes service behaviors of employees and provides feedback to individuals.
Monitors progress and leads discussion with staff each period.
Participates in the development and implementation of corrective action plans.
Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
Provide leadership and direction in the development of team members.
Other duties as assigned.

Requirements

3+ years of previous experience in the Food and Beverage industry required. Previous Management experience in a catering setting, hotel experience is highly favorable.
College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. Practical experience and education will be considered as an alternative.
Must exemplify a positive, professional demeanor, effective communicator.
Ability to effectively deal with internal and external customers.
Ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Ability to listen effectively, to speak and write English clearly.
Thorough organization and time management skills to complete tasks efficiently and timely.
Have knowledge of hotel food and beverage service operations. Working knowledge of alcohol service programs, cocktails, beer, wine knowledge.
Experience with three meal period restaurant, multi units to include 24 hour in room dining and coffee shop.
Executing high quality food, beverage and a positive overall dining experience.
Ability to multitask based on levels of business in the food and beverage operations to include room service and coffee bar.