Banquet Manager - Inn on Biltmore Estate

Job Description

The Inn on Biltmore Estate Banquet Manager will have full responsibility for overseeing all day-to-day food and beverage operations for the Inn’s banquet facility and Antler Hill Barn, ensuring a consistent and favorable catering and dining experience for all guests. Duties include: delivering consistent results in the areas of employee, guest, and owner satisfaction; and full P&L responsibility including budgeting, forecasting, cost controls and capital planning and spending. The incumbent will ensure standards of quality and service are consistently maintained; review financial transactions and monitor budgets to ensure expenses stay within parameters; liaise with other F&B leadership team members to plan menus, special events, and related activities such as dining room, kitchen, bar and banquet operations. The Manager will also be available to help other departments and restaurants within the Inn on Biltmore Estate as assigned.

In addition, the incumbent provides general assistance and support for leadership, the department, and the company in any area deemed necessary.

Essential Duties

• Oversee day-to-day Inn banquet food and beverage operations, ensuring service levels and food quality meet or exceed Biltmore standards.
• Hiring, training, development, performance management, and scheduling for staff.
• P&L responsibility [forecasting, budgeting, cost controls, P&L review], ongoing infrastructure maintenance & improvement.
• Develop menus and determine appropriate pricing to deliver desired price/value and meet cost of goods objectives. Monitor food purchasing, portioning and cost control.
• Coordinate purchasing and oversee inventory/supply management.
• Maintain rapport within department and with reciprocal Company departments. Attempt to resolve problems or complaints to the satisfaction of all involved.
• Ensure food quality, service and safety standards are met.
• Attend weekly BEO meetings; ensure event details/changes are communicated.
  
  

Qualifications

• High school diploma required. Additional education, training, and/or certification(s) strongly preferred. Two or four-year degree in a related hospitality field preferred.
• A minimum of four (4) years of related banquets experience. Equivalent combination of education/experience may be considered. Ideal candidate will have five (5) years of similar F&B management experience in an upscale hotel/resort/event.
• Demonstrated commitment to delivery of world class internal/external guest service; proven leadership skills and ability to build, develop, and motivate teams a must.
• Excellent planning, project and time management, and organizational skills; prioritizes work and adapts; attention to detail and a focus on quality and service.
• Outstanding interpersonal and written/verbal communication skills; ability to clearly, concisely and effectively communicate with a wide variety of constituencies.
• Proactive, exercises good judgment; problem solves, troubleshoots, follows up.
• Proficiency in Word and Excel; ability to learn events systems; Micros/Delphi a plus.
• Ability to handle a variety of guest service situations in professional manner.
  
  

Physical Requirements

• While performing the duties of this job, the employee is regularly required to sit, speak, hear and comprehend. The employee is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms on a daily basis. The employee must be able to lift up to 50 pounds occasionally. Specific vision abilities required by this job include the ability to adjust focus.
• Travel between event locations by car required. Must have a valid driver’s license, a clean driving record for the past three years, and be at least 18 years of age.