Banquet Manager - Avenue

Avenue is a modern answer to a blend of the Parisian brasserie & the luxurious beaches of St. Tropez, located on the private beach of Long Branch.

In this role, you'll oversee all aspects of banquet operations, ensuring adherence to quality, service, and operating standards. From supervising day-to-day activities to coordinating with kitchen staff and vendors, you'll play a pivotal role in ensuring guest satisfaction.

If you're passionate about hospitality and ready to make a lasting impact, apply now and become part of the Avenue experience.

Banquet Manager Responsibilities include, but are not limited to:

• Maintain quality, service and operating standards as established by the venue to ensure quality and consistency.
• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures.
• Recommendand/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensureall staff is properly trained and have the tools and equipment needed to effectively carry out theirjobfunctions.
• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.Conduct pre-function meetings withscheduled staff and review all information pertinent to the service andset-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables,receptions and coffee breaks for cleanliness, attractiveness and properlayout.
• Meetwith Kitchen Staff to review scheduled groups’ menu. Ensure agreement of delivery times,amounts, and arrangements. Coordinate any AV equipment, or other technical needs
• Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt andprofessional manner.Establish and implement appropriate service recovery guidelines according to in order toensure total guest satisfaction.
• Review guest check with client after function and obtain signature.
• Maintainprocedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usablegoods are wasted. Establish par levels for supplies and equipment.
• Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget.
• Ensurethat equipment is prepared for the following day’s work. Ensure that all banquet equipment is inproper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities arecleaned, vacuumed, and properly stocked according to anticipated businessvolumes.
• Ensure the guests'total satisfaction.
• Ensure that our vendors have adequate inventory of supplies and equipment; discuss pricing or service issuesandresolve any vendor performance issues, etc.
• Promote teamwork and quality service through daily communication and coordination with other departments.

Banquet Manager Qualifications

• A high school diploma or GED equivalent required, some college preferred.
• Must have at least 1 years’ experience with advanced banquets andfood and beverage operations training and operations, including one year supervisory experience, or an equivalent combination of education and experience.
• Must speak fluent English.

• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Communication skills are utilized asignificant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the brand and the Company.

The Banquet Manager position requires the ability to perform the following:

• Handling, carrying or lifting items weighing up to 75 pounds (tables, chairs, trays, etc.)
• Moving about the function areas.
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, standing, and kneeling
• Withstand potential climate temperature changes in assigned work area.