Banquet Manager
Key Responsibilities
- Coordinates with Executive Chef for policy and procedures regarding food preparation and presentation
- Coordinates with Food & Beverage Director regarding Preferred Hotel Standards
- Coordinates with Director of Operations, Maintenance and Housekeeping as necessary
- Coordinate with the Catering Director and other banquet staff to ensure smooth service during events
- Follow all safety and sanitation policies, including the proper handling of food and beverages
- Maintain a professional appearance and demeanor in line with hotel standards
- Perform other duties as assigned by the Catering Director
Qualifications
Minimum Education
- High School diploma or GED equivalent required
Minimum Experience
- Previous manager experience preferred, particularly in a banquet or event setting
- Two years of fine dining experience
- TAPs Card certification
- Food Handler’s Card certification
Skills/Abilities
- Courteous and friendly demeanor with a professional appearance and attitude
- Strong interpersonal, oral communication, and customer service skills, with a genuine desire to serve people
- Excellent reasoning, problem-solving, and teamwork abilities
- Ability to work quickly, efficiently, and safely under pressure
- Demonstrates integrity, honesty, and a cooperative attitude in all aspects of work
Benefits
Benefits
- Competitive salary plus tips and comprehensive benefits package
- Health and dental, plus life insurance coverage
- 401(k) retirement savings plan to secure your future
- Opportunities for professional growth and advancement within the hotel
- Work in a supportive and dynamic environment that fosters professional and personal development
Application Process
Interested candidates can apply online or apply in person at the Hotel Captain Cook HR office. HR Office hours are Monday through Friday, 8am-4pm.
The Hotel Captain Cook is committed to diversity and inclusivity in our workplace and is an Equal Opportunity Employer.
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