Sarasota National is excited to announce the career opportunity of a full-time Banquet Manager for our membership. Qualified candidates will thrive in a hospitality environment, be a great communicator, be proactive in sales & marketing of banquets and event, and be highly focused on providing superior service.   Key Responsibilities of the Banquet Manager: Primary sales person for all Member and Member Sponsored Banquet and Food & Beverage events and establishes each Banquet Event Order Finalizes all banquet and events by providing the Director of Food & Beverage a completed Event P/L in a timely manner. Reviews all Banquet Event Orders on a daily basis to determine staffing levels, location set-up, related supplies and decorating materials.    Ensures events are set up on time, the quality of the product and level of service delivered.  Maintains and improves on an ongoing basis the presentation of all events at the facility. Processes banquet checks and related documents in accordance with established accounting policies and procedures to include recording events on the POS system. Responsible for maintaining inventory, storage areas, and preparation of inventory reports as well as preparation of proposals for significant expenditures such as new theme parties, equipment, etc. Provides input on menu design and revisions. Monitors overall convention/banquet areas for cleanliness and any maintenance issues.  Works with housekeeping and engineering on any areas in need of attention.    Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but is not limited to: Assistant Banquet Manager, Banquet Bartender, Banquet Captain, Banquet Chef, Banquet Server, Catering Coordinator. Assures that effective orientation and training are given to each new associate.  Develops ongoing training programs and test for comprehension. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses Responsible for implementing and maintaining excellent service to achieve guest satisfaction. Communicates any changes or new policies and procedures to the department. Conducts staff meetings with subordinates. Regular and reliable attendance. Incorporates safe work practices in job performance.   Minimum Qualifications for the Banquet Manager: Bachelor’s degree (BA) and or one to two years related experience and/or training; or equivalent combination of education and experience. Experience managing personnel.  

Other Qualifications:

Driver’s License may be required. Alcohol Service Training, Food safety and applicable sanitation training.  Knowledge of software applications such as Microsoft Word, Excel, and POS system