Place of Work: Banquet Function areas, Meeting rooms, and Service areas, Kitchen/Stewarding areas.

Job Overview: Responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff.

Reports To: General Manager, Food & Beverage Director.

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

Purchasing Authority Guidelines:

  • Purchase necessary items & supplies necessary for the operation of the department.
  • Follow purchasing procedures as outlined by Parrish Hotel Corporation purchasing policies & procedures standards.
  • Know, understand, and follow the limits of authority to purchase and obligate the company as outlined in the PHC Hand book and defined by company purchasing policies & procedures.

Essential Qualifications:

  • High school graduate.
  • Minimum of 21 years of age to serve alcoholic beverages.
  • Two years experience as an Assistant Banquet Manager or Supervisor, preferably at a 3 star hotel.
  • Knowledge of specific room set up styles.
  • Knowledge of organizing service from information on B.E.O.’s.
  • Knowledge of staffing guidelines/requirements for various types of banquet functions.
  • Ability to satisfactorily communicate in English with guests, management and coworkers to their understanding.
  • Ability to provide legible communication.
  • Ability to compute basic mathematical calculations.
  • Familiarity with food and beverage cost controls.
  • Familiarity with Sales and Marketing tools for Banquets.
  • Must be in good standing with State and local regulatory agencies. Eligible to handle liquor
  • Ability to work an average of 50 hours or more per work week.


  • College degree.
  • Previous experience as a Banquet Server.
  • Ability to communicate in a second language, preferably Spanish.
  • Certification of previous training in liquor, wine and food service.
  • Any previous culinary training.
  • Computer training.

Essential Skills:

  • Ability to provide leadership to team enforcing PHCorp. Purpose and Core Values
  • Ability to enforce hotel’s standards, policies, and procedures with banquet staff.
  • Ability to prioritize and organize work assignments; delegate work.
  • Ability to direct performance of banquet staff and follow up with corrections where needed.
  • Ability to motivate banquet staff and maintain a cohesive team.
  • Ability to ascertain departmental training needs and provide such training.
  • Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
  • Ability to focus attention of details.
  • Ability to suggestively sell menu items, beverages, and wines.
  • Ability to input and access information into property catering and front desk systems.
  • Ability to exert physical effort in transporting equipment and wares.
  • Ability to endure abundant physical movements in carrying out job duties.
  • Ability to ensure security and confidentiality of guest and hotel information.
  • Ability to treat your work area, the tools you use to complete your job, and the entire facility with respect.
  • Ability to complete timely reviews of Banquet Staff.


  • Previous guest relations training.
  • Artistic talent/creativity.

Essential Job Functions:

  • Maintain complete knowledge of:
  1. P.O.S. and manual system procedures.
  2. Daily house count, arrivals/departures, V.I.P.’s.
  3. Scheduled in-house group activities, locations and time.
  4. Correct maintenance and use of equipment.
  5. All department policies/service procedures.
  • Maintain complete knowledge of service requirements for each scheduled function:
  1. Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
  2. Prices of specified selections of cash functions.
  3. Groups’ names and background.
  4. Type of functions and expected attendance/guarantee numbers.
  5. Scheduled hours of service.
  6. Special requests/arrangements.
  7. Order of service, traffic flow in room.
  8. V.I.P.’s.
  9. Payment arrangements.
  • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Check storage areas for proper supplies, organization and cleanliness. Count china, glass and linens quarterly. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
  • Place & process monthly within budget and maintain par levels.
  • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
  • Requisition linens/skirting required for business and assign staff to transport such to the storage area.
  • Review sales for previous day and resolve discrepancies with Accounting. Track revenue against budget.
  • Retrieve and organize Banquet Event Orders (B.E.O.’s) according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days.
  • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
  • Ensure that staff report to work as scheduled. Document any late or absent employees.
  • Coordinate breaks for staff.
  • Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
  • Meet with the Chef to review scheduled group’s menu and equipment requirements.
  • Ensure agreement of delivery times, amounts, and special arrangements.
  • Prepare station assignments according to group requirements and hotel standards.
  • Assign side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department’s standards and delegate these tasks.
  • Conduct pre-function meeting with Servers and review all information pertinent to set up and service of group.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Inspect table set ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify any deficiencies with respective personnel.
  • Check bar set ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problem.
  • Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.
  • Set out name cards, escort cards in accordance with group requirements and departmental standards.
  • Organize head table assembly and assist in group’s entrance into the function area.
  • Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
  • Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
  • Direct Servers on timing of service throughout function.
  • Communicate additional meal requirements and special requests to the kitchen.
  • Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
  • Assist Banquet Staff with their job functions to ensure optimum service to guests.
  • Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Promote positive guest relations at all times.
  • Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
  • Monitor and handle guest complaints, ensuring guest satisfaction.
  • Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering policies/procedures.
  • Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet supplies are returned to designated storage areas.
  • Direct the final breakdown of function room and clean up. Ensure all departmental standards are met.
  • Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
  • Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting procedures.
  • Ensure all closing duties for staff are completed before staff signs out.
  • Conduct a formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
  • Provide feedback to staff on their performance. Handle disciplinary problems and employee morale.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Respond to all pages by radio promptly.
  • Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
  • Require use of department log book to document pertinent information.
  • Complete all paperwork and closing duties in accordance with departmental standards.

Secondary Functions:

  • Complete and direct scheduled inventories.
  • Prepare weekly forecast of revenues, covers and labor costs.
  • Conduct monthly departmental meetings.
  • Attend designated meetings, menu and wine tasting.
  • Interview banquet applicants.
  • Assist kitchen with plate-up.
  • Complete departmental filing.
  • Coordinate deliveries of scheduled function amenities (i.e., flowers) with vendors.
  • Schedule and complete function room inspections in accordance with departmental standards.
  • Utilize a costed schedule.

Physical Requirements:

  • Sitting: Occasionally. Padded office chair, seat with back for break and meals.
  • Standing/walking: Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs, etc. Crouching: Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins, and supply shelves, retrieve items from ovens.
  • Stooping: Frequently. Lifting, putting supplies away, retrieve items for guests.
  • Climbing: Occasionally. Retrieve product, stairs.
  • Balancing: Carrying supplies, product, working near hot equipment.
  • Reaching (overhead/extension): Frequently. Reaching for objects, supplies.
  • Handling / Grasping: Frequently. Supplies, silverware, plates, glass ware, napkins, table cloths and banquet decorations.
  • Pushing/pulling: Average weight: Occasionally. Racks, carts with products weighing 5-100 pounds. Maximum weight: Occasionally 100 pounds, rarely up to 200 pounds.
  • Lifting / carrying: Average weight; occasionally. Product, supplies weighing 1 to 35 pounds. Maximum weight: Frequently. 50 pounds.
  • Safety requirements: Adhere to company, property, and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, all safety procedures must be followed. Maintain security of Banquet and display knowledge of safe operation of banquet and banquet equipment while maintaining the level of safety required and exhibited by OSHA requirements.
  • Exposures: Changing Temperatures (72-110 degrees F), slippery floors, noise and vibrations.
  • Operation of equipment / tools: All banquet equipment to include hot boxes, plates, silverware, glass ware, heat lamp, steam tables, toaster, etc.

A review of this description has excluded the marginal functions of this job that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.


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