Spectra

  • Banquet Manager | Saint Charles Convention Center

    Location US-MO-St. Charles
    Job ID
    2020-5523
    Group
    Spectra - Venue Management
    Location Name
    Spectra VM - St. Charles Convention Center
    Category
    Catering/Banquet/Event Sales
    Type
    Regular Full-Time
  • Overview

    The Banquet Manager is responsible for in-house banquet facilities, managing the daily operations of all banquet functions, coordinating all function activity with the banquet sales and culinary teams and overseeing the maintenance of the banquet facilities and inventory. Continually strives to exceed guest expectations while executing all requirements and fulfilling all guest-specific service requests. Ensures all function setups and breakdowns are executed correctly, efficiently and expeditiously. Maintains strong attention to detail. Holds team accountable to steps of service and to deliver GREAT guest service. Ensures team members consistently deliver OUR PROMISE. Ensures team members have the tools, knowledge and support necessary to complete their jobs successfully.

     

    This position is based at our St. Charles Convention Center. The St. Charles Convention Center is a convention center in St. Charles, Missouri. It opened in April 2005 and is managed by Spectra. The facility has a 16,200 sq ft. Grand Ballroom, and 27,600 sq ft. of Exhibit Hall space expandable to 35,700 sq ft. through the adjacent Junior Ballroom. The facility features additional meeting rooms, Executive Board Room, and the Compass Café. Other major partners include Coca-Cola, MillerCoors, Yellow Pages, New Frontier Bank, Women's Journals, and Goellner Printing. You can learn more about our venue here: http://www.stcharlesconventioncenter.com/

    Responsibilities

    • Projects supply needs for the department (e.g., china, glass, silver, buffet presentations, napkins).
    • Applies knowledge of all laws, as they relate to an event.
    • Understands the impact of banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
    • Adheres to and reinforces all standards, policies and procedures.
    • Maintains established sanitation levels.
    • Manages departmental inventories and maintains equipment.
    • Schedules banquet service staff to forecast and service standards, while maximizing profits.
    • Assists team in developing lasting relationships with clients to retain business and increase growth.
    • Participates in and leads banquet team.
    • Sets goals and delegates tasks to improve departmental performance.
    • Plans and conducts monthly department meetings with the banquet team.
    • Applies and continually broadens knowledge of food service trends for plated and buffet served meals based on current trends in the industry.
    • Acts as a liaison to the kitchen staff.
    • Leads shifts and actively participates in the servicing of events.
    • Ensures and provides exceptional customer service.
    • Sets a positive example for guest relations and work ethic.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Responds to and handles guest problems and complaints.
    • Empowers employees to provide excellent customer service.
    • Ensures employees understand expectations and parameters.
    • Strives to improve service performance.
    • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
    • Reviews comment cards and guest satisfaction results with employees.
    • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
    • Observes service behaviors of employees and provides feedback to individuals.
    • Monitors progress and leads discussions with staff each period.
    • Participates in the development and implementation of corrective action plans to address service challenges focuses on continuous improvement of guest satisfaction.
    • Attends and participates in all pertinent meetings
    • Performs other duties as assigned.

     

    Qualifications

     

    • Associate’s degree or equivalent from two-year College or technical school; or one year related experience and/or training; or equivalent combination of education and experience.
    • Must have the ability to work a variable work schedule (including early morning, evenings, weekends and holidays), depending upon event and business requirements.
    • Fiscal knowledge of managing inventory to achieve department fiscal goals.
    • Possess nationally recognized, advanced food service sanitation training course certification.
    • Possess valid Food Handler’s certificate.
    • Possess valid Alcohol Service Permit.
    • Possess certification in state recognized responsible alcoholic beverage service.
    • Basic computer proficiency: Microsoft products, to include; Excel, Word and Outlook.
    • Working knowledge of Point of Sale (POS) systems.
    • Cash handling abilities; basic retail math skills.
    • Strong verbal and written communication skills.
    • Must have a demonstrated ability to function positively and efficiently in a fast paced, high-pressure environment.
    • Must be constantly aware of changing events, such as staff or supply shortages or increases.
    • Must be able to communicate clearly and concisely in the English language.
    • Possess strong interpersonal and communication skills.
    • Experience in public facility highly preferred

     

    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at www.spectraexperiences.com/

     

    Spectra is an equal opportunity employer and our employment decisions are made without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, handicap, marital status, veteran status, or any other status or condition protected by Federal and/or State laws, except where bona fide occupational qualifications apply.

     

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