Sage Restaurant Group
Banquet Manager
Sage Restaurant Group, Denver, Colorado, United States, 80285
Position salary range: $70,000-$75,000 annuallyFound at the intersection of timeless elegance and modern luxury,
The Oxford Hotel
stands today as an iconic Denver landmark, rooted in its unique history and groundbreaking beginnings of 1891.Our personality and sense of charm—
which we’ve been curating for more than 100 years
—gives us an easy confidence that allows us to comfortably stand out from the crowd.Be a part of history and stay for the story.
The Oxford Hotel has been a part of the city since the beginning, and always will be. We are loaded with benefits, a team-centric culture, and opportunities to grow your career.
Work where you belong.A Rewarding Experience:Complementary RTD EcoPassHealth savings and flexible spending accountsBasic Life and AD&D insuranceCompany-paid short-term disabilityUnlimited paid time offEligible to participate in the Company’s 401(k) program with employer matchingEmployee assistance programTuition ReimbursementGreat discounts on Hotels, Restaurants, and much more.Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.Job OverviewThe Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.ResponsibilitiesSupervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.Analyze banquet event orders, read BEO and know how to complete a set-up.Set tables in assigned area correctly and uniformly.Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.Monitor and control 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.Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.QualificationsEducation/Formal TrainingOne to two years of post high school education.ExperienceTwo to three years in a related position with this company or other organization(s).Knowledge/SkillsAdvanced knowledge of the principles and practices within catering and food and beverage.Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.Excellent hearing necessary for verbal interaction with guests and associates.Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.Mobility -ability to service clients on a moments notice, variable distances, 100%.Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).Climbing stairs up to approximately 55 steps 3-5% of 10 hours.Driving -distance varies (20% used for sales calls).Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.Inside 70% of 10 hour shift.Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.
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The Oxford Hotel
stands today as an iconic Denver landmark, rooted in its unique history and groundbreaking beginnings of 1891.Our personality and sense of charm—
which we’ve been curating for more than 100 years
—gives us an easy confidence that allows us to comfortably stand out from the crowd.Be a part of history and stay for the story.
The Oxford Hotel has been a part of the city since the beginning, and always will be. We are loaded with benefits, a team-centric culture, and opportunities to grow your career.
Work where you belong.A Rewarding Experience:Complementary RTD EcoPassHealth savings and flexible spending accountsBasic Life and AD&D insuranceCompany-paid short-term disabilityUnlimited paid time offEligible to participate in the Company’s 401(k) program with employer matchingEmployee assistance programTuition ReimbursementGreat discounts on Hotels, Restaurants, and much more.Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.Job OverviewThe Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.ResponsibilitiesSupervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.Analyze banquet event orders, read BEO and know how to complete a set-up.Set tables in assigned area correctly and uniformly.Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.Monitor and control 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.Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.QualificationsEducation/Formal TrainingOne to two years of post high school education.ExperienceTwo to three years in a related position with this company or other organization(s).Knowledge/SkillsAdvanced knowledge of the principles and practices within catering and food and beverage.Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.Excellent hearing necessary for verbal interaction with guests and associates.Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.Mobility -ability to service clients on a moments notice, variable distances, 100%.Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).Climbing stairs up to approximately 55 steps 3-5% of 10 hours.Driving -distance varies (20% used for sales calls).Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.Inside 70% of 10 hour shift.Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.
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