Banquet Manager

Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.

Enhance business productivity and operations. Assist the Director with departmental planning and daily operations. Create and institute established goals and plans for the department. Ensure compliance of internal policies and regulations. Areas of expertise for successful implementation should include but are not limited to staffing, budgeting, and scheduling. Present reporting to Director and executive team. Ad hoc/special projects to support the Director.

Plan, direct, or coordinate the actual distribution or movement of a product or service to the customer. Coordinate sales distribution by establishing sales territories, quotas, and goals and establish training programs for sales representatives. Analyze sales statistics gathered by staff to determine sales potential and inventory requirements and monitor the preferences of customers.

Manage various aspects of restaurant operations and achieve sales and service goals. Typically includes communicating with customers and vendors; enforcing health and safety guidelines; ensuring adequate product quality; hiring, training, and scheduling staff; keeping accurate financial records; handling complaints; monitoring expenses; and ordering inventory. May be responsible for executing marketing campaigns.

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Plan, direct, or coordinate one or more administrative services of an organization, such as records and information management, mail distribution, and other office support services.

Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.

Mix and serve drinks to patrons, directly or through waitstaff.