Role: Banqueting Manager
Salary: up to £30,000
Location: North Yorkshire, UK

Responsibilities:

• Maintain appropriate staffing levels based on expected business demands during the shift.
• Ensure the team is well-versed in product knowledge, focusing on opportunities to sell and upsell to restaurant guests.
• Ensure compliance with all standards and hotel cash handling procedures, including verifying that all charges are accurate and properly closed out at the end of each dinner shift.

Team Relations:

• Foster and sustain positive employee relationships within the Hotel, and the wider Estate.
• Be fully knowledgeable of all menus and wine lists, ensuring that this expertise is shared with the entire restaurant team. Communicate any menu changes and updates, including tasting notes, to the staff via email.
• Organise and lead pre-shift and departmental meetings to share relevant information and ensure smooth service operations.
• Conduct initial and ongoing training to uphold team standards.
• Build and maintain rapport with all departments, attending relevant meetings as needed.
• Complete post-shift reports to document any issues, complaints, or feedback, and share them via debrief.
• Support the overall Food and Beverage operation, including supervising other areas as necessary, managing special projects, and running promotions.
• Perform duty management shifts and other tasks as assigned by the Hotel Manager.

Quality Focus:

• Interact courteously with hotel guests and visitors, providing answers to all facility-related inquiries.
• Monitor the team to ensure prompt, courteous, and consistent service for all guests, offering on-shift guidance for improvement when needed.
• Collaborate with other departments to ensure a seamless guest experience.
• Handle customer complaints and feedback constructively, using them as opportunities to improve and share insights with the team.
• Ensure VIP guests are recognised, and special arrangements are made as necessary.
• Regularly move throughout the facility to monitor service standards, making adjustments for consistency and offering feedback as needed.
• Conduct competitive research and provide reports on trends and recommendations.
• Take charge of the department in the Restaurant Manager’s absence, ensuring all service, financial, health, and safety standards are upheld.

Health & Safety:.

• Ensure compliance with departmental emergency and safety procedures.
• Report any potential or actual hazards immediately and appropriately.
• Work in a safe manner, ensuring no harm comes to yourself or others.
• Maintain a clean, tidy, and sanitary working area, reporting any defective materials or equipment.
• Encourage a proactive approach to Health & Safety within the Restaurant, with monthly audits completed.
• Ensure all risk assessments are updated regularly and reviewed every three months, assessing and documenting new hazards, and training staff on them within seven days