Banquets Manager

ASM Global - Chicago, IL3.7

Full-time$48,000 - $55,000 a year
POSITION: Banquet Manager

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: $48k-$55k