Banquet Manager Jobs

Duties and Responsibilities:

General

The ability to supervise and successfully execute all banquet events (Kosher, non-kosher, golf and social).

The ability to review and follow all Banquet Event Orders to ensure all details of events are executed to meet or exceed the guest expectations.

Accurately record, prepare, issue, reconcile and return all beverage requirements for each event as outlined by the Banquet Event Order.

Complete understanding of the Banquet space, various set ups and capacities al Copper Creek.

Refer any group dining or Banquet inquiries directly to the Catering Service Manager or the Director of Food and Beverage for bookings and menu requirements.

Effectively communicate with the Executive Chef and his team, Catering Services Manager, Event Manager, and Food and Beverage Director any necessary information regarding timing, any special requests or detail changes during the execution of an event.

Ensure the proper careful handling of all furniture and equipment at Copper Creek.Report any maintenance issues including lighting, temperature, leaks or damage of any kind to the facility.

Assist Banquet and Catering Department when deemed necessary by Management for duties such as set-up, service and dismantling.

Encourage teamwork among staff members by providing a positive example through a mentor role while working together with service and kitchen team.

Delegate and actively assist staff in consistently maintaining the cleanliness of all areas. Assist in the development and execution of staff training programs to further develop our Banquet team 10 ensure a consistent high level of service as outlined by Copper Creek service standard.

Be aware reservations in the Kleinburg Room and Bistro 10 ensure proper preparation for events

Strive to eliminate waste and breakage and focus on a safe work environment.

End of day reports for the Bistro, Halfway House and Beverage Carts as required.

Other duties as required from time to lime.

Pre-Function

Follow up with all emails and voicemails to ensure that a staff member has not called to cancel a shift. If a staff member has called, you must find a replacement. Provide captain with the captain 's report and ensure that they have complete understanding of the day’s events

Work with the bartenders to ensure that the proper stock is issued, and they understand all special requirements for the event.

Communicate with Bistro staff to set up a pre-dinner service break for staff breaking before the function begins.

Ensure that all breaks are planned and reconfirm late night staff to ensure availability if there were any changes made.

Liaise with staff to set the tone, ensure that everyone is focused and help the captain if there are issues with pre-function duties, If possible, an introduction to the client 10 ensure that they know who il is 10 communicate with for the evening.

Review with the Executive Chef and Catering Services Manager to confirm that there are no changes or communicate changes that may have been expressed to you.

Introduce yourself to the support services. Be sure to run over the agenda with the band/DJ and make sure that they understand the critical moments.

Set the tone, conduct the staff briefing when all staff have arrived and ensure TOTAL understanding from all staff members.

Function

Constantly aware of the floor and what is going on.

Pride and ownership in the successful execution of every event.

Directing the Banquet captain to ensure successful liming of the service.

Direct the facility staff to ensure set-up and facility cleanliness is maintained throughout the function.

Perform Quality Checks on Head table. This must be done at least 3 limes throughout the evening, once after the main course, once before departing and once when you feel most filling.

Ensue bars are stocked with supplies al all limes and are receiving adequate support from the designated bar runners.

Responsible for all alcohol distribution.

Responsible for head count before main entrée.

Ensure constant communication to evaluate food and service quality. Any food issue is to be communicated immediately to the Executive Che or Chef in charge, any service issues 10 be communicated with the Banquet captain.

Post Function

Confirm that designated breaks are being taken and ensure floor still has adequate coverage.

Be sure sweet table is organized, running on time, and is also adequately staffed.

Communicate with the kitchen if [here are any changes to timing or service.

Watch that staff is clearing the room, foyer and terrace, and proper recycling is being done.

Bars are 10 be fully stocked and the bartenders are to have their breaks in appropriate time slots.

Begin 10 manage the staff finishing times.

If coat check is required, making sure that all supplies are there and in working order. Continue to manage the facility staff and ensure washrooms, ashtrays and terrace/front doors are clean and clear.

Liaise and communicate with any support staff.

Liaise with the night facility staff to communicate proper direction for the following day’s function (i.e., Floor plans, rooms being used, guest arrival etc. ...).

Assist clients as needed.

If there is no House staff working at night, proper closure of the building and door checks must be done.

Qualification

Hospitality School preferred and strong F&B knowledge in events and wedding, we can consider also a candidate with many years' experiences in the F&B.