Thanksgiving Point
  • Food Services
  • Full Time

Medical, Dental, employer/employee split, LTD, PTO paid holidays, Thanksgiving Point Membership

The Banquet Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service.
Education & Experience:
• At least 2 years of progressive experience in a hotel or a related field required.
• High School diploma or equivalent required.
• Supervisory experience required.
• Must be proficient in Windows, company approved spreadsheets and word processing.
• Must have a valid driver's license for the applicable state.
Physical requirements:
• Long hours regularly required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
Mental requirements:
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations, must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Thanksgiving Point standards, as required by scheduling which will vary according to business levels.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Comply at all times with Thanksgiving Point standards to encourage safe and efficient operations.
• Prepare schedules and wage progress reports for all Banquet employees.
• Prepare payroll for the Banquet department.
• Assist as necessary in the setup, service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Recruit, hire, train and evaluate all Banquet personnel.
• Review menu/service with Catering Event Managers and Food and Beverage Director.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Responsible for ongoing training of captains/hourly employees to maintain standards of service.
• Respond to guest requests as needed.
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
• Notify the Food & Beverage Director all materials and equipment that require ordering or need to be replaced.
• Responsible for safety, sanitation, and cleanliness of service areas.
• Responsible for loss prevention programs among service employees.
• Attend Daily Food & Beverage Meeting and Weekly BEO Meeting to ensure proper communication between departments.
• Conduct menu classes as necessary to develop staff.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Review Banquet Staffs hours worked for payroll compilation and submit to accounting on a timely basis.
• Supervise the work of Banquet Captains/Housemen and observe the performance of hourly service personnel.
• Assist Food & Beverage Director and Catering Director with budgeting.
• Responsible for control and maintenance of all service equipment. Write service requests as necessary.
• Correct hazards and notify the Director of Maintenance or Food & Beverage Director.
Submit order of all FOH supplies to Food & Beverage Director for approval and maintain inventory levels.

Location: Thanksgiving Point, Lehi, Utah, 84043

Thanksgiving Point
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