Banquet Manager jobs in Vermont

We are looking for a highly motivated and analytical individual to join our team as Banquet Manager.  Banquet Manager is responsible for:
hiring, training and directing the banquet staff in servicing all the banquet activities; ensuring a successful function and repeat business.  This is a management position.   ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.  
• Manage setup, service, and breakdown of all banquet functions as specified by catering contracts and established departmental standards
• Create, monitor, and update scheduling of Banquet associates based upon business needs.
• Recruit and train Banquet associates
• Establish specific goals and standards of task and performance management practices to fully maximize productivity of Banquet associates
• Serve as liaison between FOH Banquet associates and BOH leadership
• Foster and maintain relationships with distributors and purveyors
• Provide continual support and guidance to the Banquet team
• Ensure the completion and return of beverage requisitions at conclusion of event
• Oversee the completion of the equipment checklist prior to the day of the event
• Perform all administrative duties necessary for the operation of Banquet functions
• Coach, counsel, and discipline Banquet associates
• Create and deliver feedback and performance reviews of Banquet associates
• Ensure the maintenance of proper care and cleanliness of serving equipment
• Oversee pre-meeting, assigning stations and duties to servers
• Ensure servers take appropriate breaks during events
• Adhere to and reinforce all appearance and service standards and procedures
• Be proficient in MICROS, Excel, Word, and Silverware
• Read and interpret Sales/marketing and Conference/catering contracts for set-up, service, and billing
• Work closely with Director of Food & Beverage, Sales/Marketing and Conference/Catering and Team members in meeting and/or exceeding monthly budgetary goals as it relates to expenses and cost percentages to include labor
• Accurately complete applicable payroll processes on a daily, weekly, and bi-weekly basis.  This includes calculating and submitting gratuities, tips, and service charges to Director of Finance
• Direct and manage the set-up of all equipment, supplies, and/or furniture required for each function
• Know and follow county and state ordinances. E.g., Noise, light, etc
• Possess basic knowledge for operation of all rental A.V. equipment of the Hotel
• Manage and maintain banquet Inventory log of all linen skirting needs for banquet functions.  Monitors all items and keeps them at appropriate PAR levels;  (linen, uniforms, a.v. equipment, chairs, buffet pieces, décor, etc.)
• Create and manage post-meeting recaps with Banquet team and applicable departments
• Periodically review and update the banquet training manual as needed
• Complete and adjust billing for groups
• Execute recurring inventories in conjunction with other F&B Managers
• Monitor cleanliness of décor, banquet rooms, and storage areas
• Attend and participate in regularly scheduled meetings:
Banquet, BEO Meeting, Resume Meeting, and Food & Beverage Meeting
• Plan and lead Banquet Department Meetings
• Attend and participate in daily Standup Meeting, weekly Leadership Meeting, and weekly meeting with Catering Office

What are we looking for?
• Three years or more of related supervisory experience and/or training; or equivalent combination of education and experience
• Excellent people skills
• Excellent communications skills:
verbal and nonverbal
• Excellent organization and attention to detail skills
• Wine, beer, and liquor knowledge
• Expansive food knowledge
• Ability to manage, direct, schedule, supervise, and discipline associates
• Ability to prioritize
• Ability to work in a fast-paced environment and work under pressure
• Ability to follow written and verbal instructions.
• Ability to work independently, autonomously and without supervision
• Ability to multi-task and delegate
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to frequently walk or stand for long periods of time
• Serve safe and/or Alcohol training per Division of Liquor Control