Banquet Manager | Durham County Convention Center

Overview: The Durham Convention Center (DCC) is a 50,000-sf event venue located in the heart of thriving Durham, North Carolina. Hosting over 300 event per year, the venue serves at the host venues for regional and state conferences, meetings, banquets, weddings, various special events and public shows. The Durham Convention Center is proudly managed by Spectra Venue Management.
The Banquet Manager has the primary duty of managing the Banquets Department, responsible for overseeing the direction of the Banquet Department’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.
The Banquet Manager is solely responsible for the effective management and operation of the Banquet Team including effective interaction with signed clients, event planning support, scheduling, food and beverage set-up, compliance with food handling policies, safety, employee training and supervision, adherence to budget and cost requirements, and any other tasks assigned by the General Manager. The Banquet Manager must provide a high level of oversight and operation/personnel support to ensure the smooth running of all assigned events including exceptional planning in advance.
This is a key position for the effective and profitable operation of the business. The Banquet Manager must be a reliable team player who maintains excellent attendance and is available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction are required. Responsibilities:

• Responsible for all aspects of the overall effective management of food service operations within assigned work areas / departments including ordering, inventory, labor costs, equipment maintenance, product quality control and presentation.
• Oversees, all catering and concessions front of house services for the DCC.
• Actively recruits, interviews, schedules, supervises, coaches, counsels, directs, trains and mentors employees in meeting company quality standards, and will initiate employment actions with GM approval such as hiring, termination, suspension, discipline, promotion, and transfer.
• Directly manages all Banquet Captains, Team Leads and Servers.
• Liaison with temporary staff: orders, checks in and reconciles hours either director or by way of direct reports.
• Schedules and conducts trainings for DCC staff and temp agencies as planned with leadership.
• Manages and run all banquet operations before, during and after the event. Duties include completing all opening & closing duties, banquet planning in coordination with executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the GM.
• Conducts regular physical inventories of food and beverage supplies, and assesses projected needs, updating all current pricing of inventory, entering the month end inventory.
• Attends Production Meeting (BEO) weekly and meets with the events and kitchen departments as needed to ensure understanding of BEO requirements and ensures all events are executed according the BEO guidelines.
• Establishes proper guest flow during food functions from placement, to timing and functional queuing lines. Provides direction to guests to facilitate intended flow.
• Works closely with the Event Mangers to communicate and facilitate changes and updates to BEO to ensure an optimal level of service, quality and hospitality.
• Monitors and controls the Banquet Budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Keeps all equipment organized, clean and stocked. Communicates repairs and replacement needs to the Directors of Foodservice and Events.
• Manages team by keeping on task between food functions with sidework, cleaning and restocking.
• Ensures staff is briefed on event requirements and assigned to a specific area prior to events by way of a pre-event either in-person or by assigning a banquet captain to carry out the meeting.
• The Banquet Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
• Ensures that high standards of sanitation and cleanliness are maintained throughout all areas of food and beverage at all times. Enforces all Spectra and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
• Assists in the on-going recruitment, training, development, mentoring and supervision of hourly employees, as directed by GM; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff and interfacing with guests.
• Generates employee schedules and verifies employee time as required in addition to preparing and approving payroll and gratuity reports.
• Ensures full compliance with state and federal labor laws, sanitation, and food-related ordinances, and alcohol regulations.
• Responsible for observing guests and responding to concerns or requests either directly or through staff.
• Ensures that all staff has training and certifications to ensure a professional experience for all guests.
• Maintains sanitation, health and safety standards in work areas.
• Schedules employees to facilitate projects, trainings, and cleaning days outside of the typical workflow as directed by Director of Foodservice and Events.
• Performs all other duties as required.

Qualifications:

• 3 -5 years related experience and /or training; or equivalent combination of education and experience.
• Prior experience in the field of hospitality with specific experience in managing catering teams during large-scale events is required.
• Associate’s degree (A.A.) or equivalent from two-year College or Technical School or comparable job experience.
• Knowledge of revenue management; training, and motivation of peers is encouraged.
• Ability to work effectively under time constraints and deadlines.
• Valid Food Handler’s certificate if required by state and/or county of venue.
• Valid Alcohol Service Permit if required by state and/or county of venue.
• Displays knowledge of professional culinary preparation skills and presentation.
• Ability to be on the floor and mobile 70% of the time. The majority of the role takes place outside of the office. Management approach must be positive and interactive to be successful.
• Basic computer proficiency: E-mail, Excel, Word, Outlook
• Working knowledge of Point of Sale and timekeeping systems.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including daytime, evenings and weekends, holidays and irregular schedules as required), depending upon event and business requirements.
• Excellent verbal and written communication skills.
• Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of weddings, social and corporate events.
• Knowledge of Fire Safety Regulations and venue capacity loads
• Ability to work effectively with co-workers, clients, event planners, various groups and representatives in a professional and welcoming manner.
• Ability to direct the work of vendors and setup personnel during events
• Able to speak and write using proper English and grammar
• Able to complete advance planning including staffing, rental needs, pull list, timelines, diagrams, descriptors and post event recap reports.

Vaccination Statement: We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinated and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.