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0-5 years of experience
Maintained proper staffing levels to run a 21.9% labor cost to a budget cost of 25.4% saving $172,667
- Finished 7th in the world for all Embassy Suites in overall quality and service
- Consistently maintained SALT scores with helpfulness of staff score of 86.5 to benchmark of 76.7 and an 83 for overall experience to benchmark of 72.1
- Managed 30 plus employees to ensure the highest levels of service
- Responsible for maintaining and managing over 45,000 sq. ft. of meeting space
- Assisted in food and beverage revenue of $3.8 million in 2011
0-5 years of experience
Manage department service standards, Delphi, POS system, payroll, schedules and labor / beverage costs. Surpass guest expectations for catered events, group meetings, and golf tournaments.
- Developed a strong service oriented professional banquet team of 44 people through training and group feedback involvement
- Maintain a 98% service score on Meeting Scope, a survey based monitoring system.
- Created a department training manual, standard operating procedures, and cost control strategies.
- Decreased beverage costs by 10% and labor costs by 15%
- Exceeded projected 2 million dollar budget by 12%
- Introduced Delphi and POS system procedures to improve internal operations
- Organize and execute all catered functions. Work closely with Catering Director and Banquet Chef to insure a profitable outcome.
0-5 years of experience
Responsible for supervising daily operations of banquet area to ensure proper procedures and optimal
level of service, quality, and hospitality. Plan and confirm all specific requirements and expectations concerning events.
- Booked and coordinated all events
- Created marketing plans for promoting banquets and weddings
- Redesigned wedding and banquet packages reflecting proper pricing
- Maintained monthly alcohol and non-alcohol inventory
- Managed $25,000.00 budget
- Hired and trained all FOH applicants for restaurant and banquet facility
- Supervised banquet associates including captains, servers, and bartenders
0-5 years of experience
Integral part of banquet services hotel opening team for a 103,000 sq ft. conference center. Hired new staff and trained on site. Responsible for the management, supervision, scheduling and development of large service staff.
- Handled all executive, administrative, and operational functions, including but not limited to staffing, event materials and inventory planning, set up and overall supervision and management of the success of planned events.
- Managed seventeen Captains, fifty full time Banquet servers and fifteen on call servers
- Created schedules for servers in accordance to the level of business.
- Mediated interpersonal disputes.
- Oversaw events varying in size from 2 – 5000 people.
- Maintained high customer service and quality standards in all areas of banquets.
- Managed a banquet business level of $18 Million for the opening year of the hotel
6-10 years of experience
Work closely with sales department in planning and detailing and provide recommendations for a successful event.
- Managed employee schedules to ensure proper staffing of banquet events from set-up to breakdown.
- Manage and train all banquet employees so that they adhere to MCGB regulations.
- Execute events upwards of 275 guests in a fast paced banquet facility.
- Maintained and updated daily and monthly reports.
- Detailed oriented and the ability to resolve issues under limited time constraints and to provide a high standard of customer service for guest satisfaction.
0-5 years of experience
Managed team of 20 employees including recruitment, hiring, and management of staff. Created daily assignments for staff and held monthly department meetings.
- Increased department scores from 62 percent to 90 percent in one year. Made weekly commitments that helped the department reach our department goal.
- Oversaw day-to-day operations of the banquet department including inventory management, creating the weekly schedule, teaming up with sales on property site tours, and purchasing office supplies.
- Worked directly with the clients and supervised the room sets.
- Promoted to Banquet Manager after only one year in the department.
0-5 years of experience
Accountable for planning, organizing, supervising and coordinating the activities of the banquet department to ensure optimum performance, exceptional guest service and maximum profitability of all functions.
- Enforced policies with management and schedules for the operation of banquet department.
- Proficient in communicating to appropriate hotel colleagues in an accurate and timely manner.
- Planned and executed detailed events while supervising staff.
- Read and understood banquet event orders.
- Assisted the Director of Banquets with the design and implementation of training programs.
- Took a proactive approach to coaching and counseling.
0-5 years of experience
Responsible for staffing and supervising events occurring in 53,000 sq feet of meeting space
- Coordinated the execution of events with the CS, Culinary and Stewarding departments
- Assisted in achieving Maritz 2009 YTD score of 91% in Service from Wait staff
- Recipient of the Rising Star of the Quarter Award, Second Quarter 2009
- Recipient of the Rising Star of the Year Award 2009
6-10 years of experience
Trained and supervised over 35 employees to perform assigned tasks
- Received, verified and managed inventory
- Created requisition orders and cycle counted popular consumer items
- Coordinated with the kitchen staff to ensure product verification, quality and quantity
- Planned and scheduled appropriate modes of transportation based on event needs
- Addressed delivery route issues and initiated changes
- Created an efficient system for safety stock in the catering vehicles
10+ years of experience
Planned and managed all private and public club events for up to 600.
- Managed and trained all banquet staff members.
- Responsible for the banquet department’s annual budget.
- Monitored and controlled club inventories.
- Assisted as needed in all other areas of the Club including golf, tennis and pool/snack bar.
10+ years of experience
Planned and managed all private and public club events for up to 600.
- Managed and trained all banquet staff members.
- Responsible for the banquet department’s annual budget.
- Monitored and controlled club inventories.
- Assisted as needed in all other areas of the Club including golf, tennis and pool/snack bar.
0-5 years of experience
- Directed and managed all banquet functions for 750-room hotel, including 38,000 square feet of meeting space.
- Provided exceptional customer service to all hotel guests.
- Interviewed and hired all banquet employees in a union environment.
- Prepared daily payroll for all banquet employees.
- Attended daily staff meetings.
- Managed coffee break personnel and housemen.
0-5 years of experience
- Managed a team of 22 banquet servers and convention services housemen working with 20,000 square feet of meeting space.
- Directed and trained staff regularly on hotel specific standards and procedures.
- Solely responsible for banquet department payroll and control of Local 2 union employee compensation.
- Awarded Manager of the Quarter, 4th Quarter 2009, Member of Department of the Year 2009
0-5 years of experience
Responsible for booking events for 300 plus guests on and off premise
- Obtained event information, directed a strategic plan of action
- Oversaw events to ensure guests needs and expectations are met
- Coordinated staff trainings, provided procedural training to new hires
0-5 years of experience
Directly in charge of the set-up and guest relations of over 14 thousand square feet of convention service space.
- Oversaw constant development and implementation of service standards.
- Successfully raised service scores from 78% satisfaction to over 92% satisfaction in approximately 1 year.
- Charged with the set-up and strike of all audio-visual equipment.
- Provide management of a team of more than 15 associates.
- Constant collaboration with Sales and catering department to ensure convention service groups are serviced in the most beneficial manner to both lodge and guest.
- Charged with ordering and maintaining inventory levels to ensure they are up to par.
0-5 years of experience
Oversee all catering functions at the Xcel Energy Center and 317 on Rice Park, which includes backstage catering for concerts and tournaments, VIP concert gatherings, MN Wild team meals, game day functions, corporate meetings, private parties, weddings, galas, and media functions
- Manage, hire, motivate, train, and schedule a staff of 80 union employees while simultaneously upholding the CBA and managing the business wisely
- Adhere to stringent budget plans which include labor costs, linen orders, and equipment inventory
- Work closely with the sales team to ensure client expectations are exceeded by the execution of well organized events by utilizing the program Reserve and detailed BEOs
- Oversee the setup, service, and breakdown of each event while checking in with the client
- Management support trips have included: Kentucky Derby at Churchill Downs and the Red Bull Air Race at the Texas Motor Speedway
0-5 years of experience
- Manage the daily operations of all banquet functions of the 41,546 seat stadium
- Coordinate all function activity with the Sales and Culinary Department, and oversee maintenance of the banquet facilities
- Planned, organized, and managed catered events for staff and guest of the stadium, to assure quality, timeliness, and the highest lever of presentation.
- Direct impact of interviewing selecting, training and motivating of all banquet staff.
- Supervised production, set-up, service and presentation to ensure quality standards were met and events were on track
- Exceptional ability to instill a guest service attitude in all employees
0-5 years of experience
Managing all aspects of a Banquet Operation with revenues in excess of 16 Million yearly
- Responsible for managing a Banquet team of 4 captains and 30 full time servers and 20 on call servers, and managing a Facilities team of 25 housemen and 3 supervisors.
- Interviewing, hiring, training, disciplining, terminating and incentivizing staff.
- Develop budgetary objectives and maintain cost controls while increasing revenues.
- Ensuring clients and meeting planners are satisfied, and communicating any changes or concerns with hotel Professionals.
- Maintain standards of service at a 5 Diamond, 4 Star level
6-10 years of experience
Managed servers, busers, and bartenders (over 40 employees)
- Prepared schedules, conducted training, and payroll for the same amount of employees
- Managed, served, and bartended for a variety of parties (Wedding & Wedding receptions, corporate events, Fine dining, and fund raisers )
- Prepared invoices for the guess. Collected all payments from guess, and balanced the bars at the end of all events
10+ years of experience
Manage and direct all aspects of banquet operations, including employee scheduling, room setup, menu plans, and hospitality coordination
- Supervise 18 staff members and monitor overall job performance
- Provide excellent service to customers by responding to requests and assuring banquet preferences
- Responsible for receipt payments
- Initiate future event planning
- Maintain strong working relationships with vendors to effectively coordinate purchase orders
6-10 years of experience
Reduced food cost by 1.67% from a 25.3% to 23.66% on a budget of 25% within one month of taking over the position.
- Maintained a 0.5% company standard as to theoretical food cost.
- Ran a banquet facility which included weekly functions from $10,000 to $300,000.
- Maintained a labor percentage of 2.3%, 0.4% below budget.
10+ years of experience
Managed 30,000 square feet of meeting space
- Maintained Top 10% nationwide meeting satisfaction survey
- Controlled small operating equipment inventory for all of Food & Beverage Department
- Manage staff of 50+ employees
0-5 years of experience
Improved hotel guest scores to be consistently above the brand average
- Built and developed a team of Managers/Captains/Servers
- Graduate of Doubletree’s Train The Trainer program
- Taught Doubletree Orientation to over a 100 associates
- Wrote the “Curtis Cookbook” Banquet Department training program
- Winner of most improved associate opinion survey results
6-10 years of experience
Represents the resort as the primary client liaison during a wide variety of functions: weddings, political and social events, and conferences
- Responsible for the day-to-day operations of a multi-million dollar department
- Restructure and streamline tasks creating a more efficient use of manpower for the department
- Manage as many as twenty five staff during a single event
- Calculate departmental inventory and oversee the creation of the inventory schedule
- Create porter schedule
- Create heat and air-conditioning schedule for the banquet department rooms
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Banquet Manager
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
