Banquet Manager

SMG - Chicago, IL3.7

POSITION: Banquet Manager DEPARTMENT: Banquets

REPORTS TO: Banquet Director FLSA STATUS: Salaried-Exempt

SAVOR...Chicago, the leading food service provider located at McCormick Place Convention Center has an immediate opening for a Banquet Manager. This position is responsible for monitoring and supervising all Banquet functions and Banquet employees.

Major Responsibilities
  • Follows weekly work schedule as assigned by Banquet Director
  • Oversees Captains and Banquet Servers during events
  • Trains Banquet Captains and Servers on department standards and procedures
  • Reads and understands Banquet Event Orders (BEO)
  • Generates requisitions for all the supporting departments; i.e. stewarding, purchasing, warehouse and linen room
  • Directs all aspects of maintaining existing equipment needed for banquet service by working with Stewarding and Purchasing departments
  • Orders all replacement items and equipment
  • Coordinates with Culinary and Stewarding departments on the timing and production of functions
  • Reads, understands and interprets the profit and loss statement (P/L)
  • Communicates with the Banquet Scheduling Coordinator to make all necessary schedule changes for all functions
  • Meets with Catering Sales Manager to determine proper floor plans, meeting notes and equipment needs prior to each function
  • Oversees proper presentation, preparation and service needs in conjunction with all food and beverage departments to ensure the highest standards are met
  • Executes last minute changes and inspects service set ups in time for all staff final call (imperative to hold pre-function meetings to discuss meal, service and table assignments, etc.)
  • Takes initiative in recommending and implementing new standards or systems with Banquet Director's approval
  • Fosters a cooperative and harmonious working climate conducive in maximizing employee morale thus increasing overall productivity
  • Facilitates Banquet Department meetings with Banquet Managers and Captains to inform them of policy changes, client feedback, etc.
  • Interviews, hires, trains, and designates assignments and projects as given by the Banquet Director
  • Takes inventory, keeps all banquet pastries organized, and rotates product in order to avoid expired products

  • Bachelor's Degree in Food & Beverage Management or related field desired
  • Minimum 3-5 years' experience in management level position in Food & Beverage or equivalent training experience
  • Prior supervisory experience
  • Prior experience in a Union environment
  • Ability to function in a fast-paced, team-oriented environment; manage several direct reports.
  • Strong computer skills (i.e. Word, Excel, PowerPoint, Access)
  • Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues
  • Must possess effective communications skills to liaise between catering and sale, culinary, and purchasing
  • Must possess effective pre-planning and execution skills
  • Must have strong and effective floor operations skills
Salary Range: $48,000 - $53,000

SMG SAVOR McCormick F&B Admin-7278