Job Summary:Responsible for successfully executing all types of banquet events both large and small, requiring great communication & planning skills. Responsible for managing Banquet service staff to ensure consistently flawless service to our clients and guests.  Job requires the ability to multi task and a high level of attention to detail. 

Salary 80K to 90K Annually 

Essential Duties and Responsibilities:

• Hire, train, supervise, and participate in activities of banquet team alongside Director of Banquet Operations

          Including counseling, discipline, training and direction.

• Create assignment sheets for staff on each event, detailing specific duties. Perform pre-event meetings with

Event Captains and Service staff to ensure setup, timing and menu knowledge. Then oversee event Captains

and Servers through duration of event.

• Oversee day-of event needs for corporate and social events including vendor coordination, timing and client

interface. Meet with social clients 6-8 weeks prior to guide their menu selection, timeline development and

floorplan layout.

• Maintain communication with various departments to ensure all teams are up to speed on most relevant

information by creating BEOs, floorplans and conveying changes. Present social event details to department

heads in BEO Meeting.

• Run and manage assigned events, including meeting with social clients 6-8 weeks prior to event to detail

timing, floorplan and guide menu selections. Event to managers during BEO Meeting, coordinating all event

day operations, managing flow of event from beginning to end.

• Serve as liaison between Banquet Services and all operations departments and work in collaboration with each

other to ensure a successful event.

• Design floor plans for various types of set-ups.

• Perform various administrative functions, including payroll, maintaining team member files, incentive

programs, staff manuals, staff uniforms and jackets

• Conduct server training classes including new hire server training, annual server retraining and TIPS training.
• Special projects and assignments for continuous improvement.
• Travel, as necessary, to different properties/venues
• Keep work area clean and well organized
• Attend and participate in all scheduled meetings and training sessions.
• Perform all reasonable requests by the management team.

Required Qualifications, Skills and Abilities:

• Minimum of two years of college level courses with an emphasis on business or communications required.
• Bachelor’s degree in Hotel Management, Business Administration, Marketing or Communications preferred
• CPR/First Aid certification preferred
• Must have at least four years of food & beverage / restaurant experience, including two years of Banquet Service management
• Must have good food and beverage knowledge, and a very high level of Banquet Service experience
• Ability to operate computer in a Windows environment, including Word and Excel.
• Excellent communication and interpersonal skills to provide overall guest satisfaction.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to supervise a large staff and accomplish goals on a timely basis.
• Effectively conduct meetings, and maintain communication lines between team members and management personnel. ·
• Ability to effectively deal with external and internal customers and ability to collect accurate information from these customers to resolve conflicts. ·
• Ability to direct subordinates to complete assigned tasks
• Excellent verbal and written communication skills, including ability to read, write, and speak the English language in order to effectively communicate with internal and external customers
• Excellent knowledge in leading and supervising teams to ensure guest satisfaction.
• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude
• Must have a positive attitude about service, teamwork, and motivation to go above and beyond
• Ability to work independently or in a team setting
• Able to work flexible schedule in order to accommodate business levels.

• Physical Requirements:
• · Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
• · Ability to maintain regular, punctual attendance
• · Must be able to lift and carry up to 30 lbs and push/pull up to 50 lbs
• · Ability to stand, bend, stoop on a consistent basis
• · Sufficient manual dexterity of hand in order to handle all sorts of banquet and kitchen equipment,

Other Responsibilities:

· Always practice our Piers of Success and live our company Core Values

· Maintain professional appearance and behavior when in contact with guests and team members.

· Know and follow all Pier Sixty emergency, safety and health procedures.

· Follow Policies and Procedures in training manuals and Team Member handbook,

· Follow the sign in and out procedure for keys as necessary