Banquet Manager (Indian Pueblo Cultural Center) presso Indian Pueblo Cultural Center

Position Summary:

Oversees the detailed execution of banquet functions ensuring space is visually appealing, food and beverage service is correct, and ensuring customer needs are met all by leading banquet team through coaching, providing detailed event direction, and training all to ensure staff is prepared to give their best service.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:

• Works closely with F&B team through banquet event order process to ensure complete understanding of guests needs from type/tone of event to arrival/departure time in order to properly set expectations of service, asking detailed questions of team to limit last minute corrections and/or changes.
• Works directly with banquet staff sharing detailed information from banquet event order for each event to ensure consistent guest experience.
• Trains and leads banquet team on culture of service and expectations in representing the Indian Pueblo Cultural Center
• Following company procedures responsible for the hiring, supervision, training and evaluation of banquet personnel
• Responsible for ensuring room is set according to banquet event order and service including inspecting for cleanliness and proper presentation of all china, glass, and silver prior to use.
• Responsible for inventory levels, use, and quality control for linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
• Ensures staff are properly trained on setting tables, action stations, buffets, service carts, dessert tables/carts and cordial carts with specified tools, wares and equipment according to company standards.
• Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in banquet event order.
• Addresses guests' service needs in a professional, positive, and timely manner seeking opportunities to address guests needs with a "can-do" attitude and approach.
• Communicates additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Performs duties of subordinates to ensure support in set-up and service is exceptional.
• Other duties as assigned.

Minimum Qualifications:

High School Degree or GED plus three years' experience in banquet service with at least one year of supervisory responsibility. Must be at least 19 years of age with current alcohol server's certification and successfully pass a pre-employment drug/alcohol screen and background investigation. Native American preference will be given.

Knowledge, Abilities, Skills, and Certifications:

• Proficient in multi-dimensional aspects of banquet service including customer service, food planning, room set-up including the use of audio/visual equipment and room break-down.
• Knowledge of Pueblo history, art, and culture with the ability to share knowledge with people of diverse backgrounds and experience with Native American communities.
• Working knowledge of modern computer software including Windows operating environment and ability to quickly learn and oversee point-of-sale system.
• Ability to plan ahead, coordinate multiple tasks, and delegate while maintaining a customer forward attitude and required standards of operation.
• Proven ability to work alongside team to reach financial goals, increase customer satisfaction, and decrease turnover.
• Must possess written and verbal communication skills with ability to give/follow instructions and communicate with diverse staff and guests of various backgrounds and knowledge-base.
• Ability to use business math in oversight and management of operation.
• Strong attention to detail with ability to problem-solve when issues arise.
• Must be pleasant, polite in manner, and maintain a neat and clean appearance.
• Must be self-disciplined with a proven ability to take initiative, strong leadership ability, with an outgoing personality.
• Ability to remain calm under stress and seek customer centric solutions while maintaining perspective and protecting business assets.
• Must be able to obtain and maintain required food and alcohol certifications.