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Banquets & Events Manager - Giants Ridge

Guest Services

Biwabik, Minnesota

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JOB DETAILS
SKILLS
Audiovisual, Banquet Services, Bid Packages, Billing, Budgeting, Catering Services, Coaching, Cook Dishes, Detail Oriented, Driver's License, English Language, Event Management, Financial Control, Food Services, Food and Beverage Industry, High School Diploma, Industry Standards, Inventory Management, Logistics, Maintain Compliance, Marketing, Meeting Minutes, Menu Management, Operations Management, Organizational Skills, People Management, Performance Reviews, Point of Sale (POS) Systems, Problem Solving Skills, Proposal Development, Proposal Writing, Regulations, Resolve Customer Issues, Safety Compliance, Sales, Sales Tools, Sanitation, Speech Recognition, Systems Administration/Management, Team Lead/Manager, Time Management, Willing to Travel
LOCATION
Biwabik, Minnesota
POSTED
14 days ago
Compensation Amount:
52,000.00 USD Annual

Job Summary:
The Banquets & Events Manager is responsible for the sales, planning, coordinating and execution of banquets and events for guests of the property. With a strong attention to detail and creativity, this position will oversee all aspects of banquet and event planning, from conceptualization to execution, ensure that each banquet and event is tailored to the guest's preferences.

Job Description:

ESSENTIAL FUNCTIONS
  • Acts as the first point of contact when selling and promoting banquet and event space.
  • Acts as the primary point of contact for vendors and suppliers who are supplying their services to a banquet or event at the property.
  • Works closely with guests to understand their banquet or event requirements, preferences and budget to develop a customized proposal and package that meets their needs and exceeds their expectations.
  • Schedules venue tours and menu tasting with guests.
  • Coordinates with the Executive Chef on menu planning and costing.
  • Creates Banquet Event Orders (BEO) and communicates this information to the Director of Food & Beverage, Executive Chef and other banquet staff.
  • Communicates with the Property Controller and Director of Food & Beverage in the timely execution of deposits, inventory, and invoices.
  • Works in collaboration with the Operations Systems Manager to make sure point-of-sales systems are set-up properly and tested prior to the banquet or event.
  • Works in collaboration with department staff to coordinate banquet or event logistics including venue selection and layout, set-up, audiovisual equipment and take down.
  • Coordinates food service between kitchen and banquet staff.
  • Serves as the primary point of contact for guests during the day of the event by addressing inquiries and providing assistance throughout the banquet or event to ensure a positive guest experience.
  • Supervises banquet staff throughout the entire banquet or event.
  • Resolves guest complaints with the assistance of the Food & Beverage Director.
  • Conducts post-event evaluations to assess the success of each event and identifies areas for improvement and opportunities for future banquets and events.
  • Schedules, facilitates and takes notes during weekly meetings with department staff.
  • Manages inventory and supplies for banquet and event operations.
  • Recruits, schedules and trains banquet and event staff.
  • Monitors and evaluates staff performance, providing feedback and coaching, as needed.
  • Responsible for review and approval of department payroll.
  • Ensures compliance with health and safety regulations.
  • Works in collaboration with marketing to promote banquets and events.
  • Performs other duties as assigned by the Director of Food & Beverage.

SKILLS AND KNOWLEDGE REQUIREMENTS
  • High school diploma/G.E.D. equivalent required; Associate's degree in business management, event planning or related field preferred.
  • At least two years' supervisory or management experience required, experience in catering, banquets or food and beverage management, preferred.
  • TIPS Certification or ability to obtain and maintain, required.
  • Food Protection Manager Certification or ability to obtain and maintain, required.
  • General knowledge of industry standards regarding sanitation.
  • Speech recognition and clarity, including the ability to understand the speech of guests and coworkers and the ability to speak clearly so that you can be understood by guests and coworkers in English.
  • Excellent organizational skills, able to perform under time constrains and deadlines with attention to detail. Ability to problem-solve and act as a team leader.
  • Ability to interact with a wide variety of people, including guests and coworkers.
  • Valid driver's license required to travel between facility locations.
  • Computer proficiency with the ability to use common business software applications such as Microsoft Office.
  • Ability to operate a point-of-sale (POS) system, including ability to consistently handle monetary transactions.
  • Must possess or have the ability to obtain a valid State of Minnesota Class D Driver's License.
  • Familiarity with sales and marketing tools.

PHYSICAL AND MENTAL REQUIREMENTS
  • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
  • Lifting, carryin

About the Company

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Guest Services