As Banquet Manager you will be responsible for all services related to banquet operation at Fairmont St Andrews.

Accountable Duties:

Reporting to the Director of Food & Beverage, responsibilities and essential job functions include but are not limited to the following: 

• Consistently offer professional, friendly and engaging service
• Follow departmental policies, procedures and service standards
• Direct and manage all activity related to the Banquet department, ensuring all service standards are followed
• Ensure all functions maintain a first class and positive visual impact; including ambiance, décor and service delivery
• Coach and train the Banquet leadership team in all aspects of the department
• Follow the annual budget and administer it in a fiscally responsible manner
• Ensure all financial reporting is maintained and accurate billing for each banquet meeting is recorded
• Respond to guest concerns and react quickly and professionally
• Assume responsibility for all banquet facilities, including cleanliness, repair and maintenance, reporting any deficiencies as required
• Attend pre-conference meetings with clients to confirm all relevant details are communicated
• Liaise with the Event Planning Team to ensure that a common vision in direction is further developed, shared, and maintained
• Balance operational, administrative and Colleague needs
• Conduct regularly scheduled departmental meetings
• Follow all safety and sanitation policies when handling food and beverage
• Adhere to the hotel’s vehicle handling and safety policies while driving hotel and guest vehicles
• Other duties as assigned