Primary Purpose:

The primary purpose of the Banquet Manager is to deliver exceptional events while ensuring that Atrium core values and all standard operating procedures pertinent to the Banquet Department are being followed by all Associates, including brand and Atrium requirements.

Work Performed:

TheBanquet Managerwill be tasked with the following duties, responsibilities, and assignments:

• SuperviseAssociates to include developing positive working relationships, providing training and educational support, assisting in the recruitment process, and ensuring that Associates are meeting guest needs;

• Managethe department by assisting Associates to understandand comply withemployment practices, recommending employment decisions, supporting performance management, and implementingcorrective action;

• Createa best-in-class guest experience, measured by brand specific servicemeasurementscores, whileengaging with guests, maintaining quality products, adhering to health code requirements, and enforcing cleanliness standards;

• Coordinateactivities withthe sales andother departments to include the culinary staff to ensure that services are provided in an efficient and timely manner;

• Ensurefinancial goals of the department and the hotel are being met by managinglaborcosts, supplies and equipment'

• Determineand recommendrevenue-driving initiativesin partnership with other departments and withinbanquets;

• Audit banquet checks to ensure that all services rendered are properly invoicedin a timely manner;

• Perform or assist with cleaning duties while ensuring cleanliness of all meeting spaceas required bybrand guidance andAtrium Cleanliness Assuredstandards;

• Contributeto the creation and implementation of new menus;

• Maintain records and daily reports ofoperationskeeping hotel management updated regarding department performance;

• Demonstrate anunderstandinghotel emergency proceduresto include fire, life, andsafety;and

• Any and all other work as required to complete the primary purpose of the position.

Qualifications:

Required Prior Experience:

2 years supervisory experience in banquet operations

Preferred Prior Experience:

Hospitality experience

Required Education:

High school diploma or equivalent

Preferred Education:

Associates degree or higher in hospitality, business, or a related field

Required Licenses/ Certification:

ServSafe and TIPS Certification completed at time employment begins

Required Technology:

Basic computer knowledge, including the Microsoft Suite of Word, Excel, PowerPoint Outlook, and Teams

Preferred Technology:

Workday

Physical:

Able to lift 50lbs occasionally

Able to lift 25lbs regularly

Able to navigate the work areas for duration of scheduled shift

Other:

Able to work a flexible schedule to include nights, weekends, and holidays, and special events

Competencies:

(65) Managing Vision and Purpose

Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations.

(24) Function/Technical Skills

Has the functional and technical knowledge and skills to do the job at a high level of accomplishment.

(15) Customer Focus

Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect.