Banquet Manager in St. Augustine, Florida at RENAISSANCE - ST. AUGUSTINE HISTORIC DOWNTOWN

The Banquet Manager is responsible for leading the successful execution of all banquet and event operations within the hotel. The role ensures exceptional guest experiences through detailed planning, team leadership, and operational excellence. The Banquet Manager partners closely with Sales, Culinary, and Hotel Leadership to deliver seamless events while driving revenue, controlling costs, and maintaining high service standards. Success in this role is measured by guest satisfaction, team performance, and the efficient execution of all banquet functions.

PREREQUISITES

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• One year of event catering and/or event management experience and/or previous hotel operations experience preferred. planning experience
• Two years’ experience in the service industry
• High School Diploma or equivalent
• Associates or Bachelors degree preferred

SUMMARY OF ESSENTIAL JOB FUNCTIONS

• Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to see and hear.
• Must be able to speak and read English, the ability to communicate in another language may be helpful

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge:

• Identifying opportunities to achieve financial performance goals.
• Budget limitations and cost controls.
• Food and Beverage costs and how to figure.
• Configurations and set ups for function space.
• Knowledge of the competitive market and the property’s strengths and opportunities relative4 to competing hotels.
• Area shopping, dining, entertainment, and travel directions to assist guest inquiries.
• Daily hotel operations check daily events, bulletin boards and are up to date on changes, new procedures and events.
• Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.

Skills:

• Offer aggressive yet competitive Rate Agreements to local companies and leads that have extended stay business or multiple room business under the direction and approval of the General Manager.
• Passionately sell hotel guest room and meeting room through direct client contact to achieve (preferably exceed) revenue, ADR, Occupancy and RevPar goals.
• Establish a client base of primary and secondary market segments for extended stay business. Incorporate strategically in Sales Action Plans, on an “as need” basis and when agree upon by GM’s and DOS.
• Develop Top Accounts in competitor’s hotel to become “target accounts” for our hotel(s).
• Target, saturate, penetrate specific companies to reach true decision makers in position to refer to our hotel(s) while seeking new business and/or working an existing account.
• Computer literate.
• Maintain organization of supplies and order as necessary.

Abilities:

• Sell effectively, Negotiate when necessary.
• Multi task, remain associate and guest service centric.
• Effectively communicate with guests, department heads, associates and home office support staff.
• Solve guest issues with professionalism maintain hospitable attitude.
• Market and promote to increase exposure and sales.

SPECIFIC RESPONSIBILITIES

1. Maintain banquet and meeting rooms through a preventative maintenance program

2. Coordinate guest request with operational personnel and serve as point of contact during events.

3. Promote positive morale and friendly attitudes.

4. Complete administrative duties in a timely manner: Banquet Payroll, changes in guest request i.e. guarantees, set ups, banquet checks, function surveys, etc. Participate in weekly meetings, BEO, leadership, etc.

5. Work within budgeted guidelines for maximum revenues and within labor models.

6. Maintain safety and security practices, have thorough knowledge of emergency procedures and training.

7. Ensure guests are provided with the highest quality product and service through continual training/development.

8. Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook.

9. Maintain certification from a brand approved responsible vendor training program.

10. Other duties as assigned, that the associate is capable of performing.

WORKING CONDITIONS/SPECIAL REQUIREMENTS

• This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
• Standing, walking for long periods of time while maintaining a friendly professional image.
• May be required to work any day/shift, including weekends.

POSITIONS FOR POSSIBLE ADVANCEMENT

• Outlet Manager
• Director of Food & Beverage
• Catering Sales Manager