Banquet and Events Manager

Why are you important?

You ensure the quality of service through the monitoring of standards and the supervision of banquet and events service teams. You are the expert resource to operate events of all sizes. You are also the dedicated resource to manage small group contracts, often regular. Your resourcefulness, leadership, and autonomy are the ideal qualities to succeed in this role.

The Banquet and Events Manager is the person who finalizes the coordination, planning, and organization of banquet events and who directs and controls operational activities during the execution of these events to offer an exceptional customer experience.

Essential Qualities and Attitudes

• Have a sharp sense of organization
• Be proactive
• Be a fall person
• Have a taste for continuous learning
• Be able to work under pressure

Essential Skills and Abilities

• Sales and customer service skills;
• Knowledge of French and English;
• Written and verbal communication skills;
• 2 years of experience in the restaurant industry or team management;
• Advanced knowledge of Microsoft Office suite;
• Knowledge of basic management principles and relevant computer systems.

Assets

• Excellent knowledge of the regional tourism industry;
• Mastery of Amadeus Advance (Delphi) & Opéra Cloud software;
• Experience as a banquet manager in the Montreal region.

Responsibilities

Under the immediate supervision of the Director of Sales and Marketing, the tasks of the Banquet and Events Manager are primarily divided into 4 sub-segments. Here is a general presentation of the various tasks.

*Sales Activities*

• In support of sales delegates, respond to certain meeting and banquet requests, qualify needs, prepare proposals, confirm reservations;
• Establish and maintain business relationships with regular customers;
• Coordinate and plan events once the contract is signed by the sales team;
• Plan, coordinate, and communicate all event details with operational teams: rooms, menus, schedules, audiovisual, equipment, decoration, allergies, number of participants, and any other requirements;
• Participate in inspection visits to meet clients and discuss their needs;
• Maintain good relations/communication with different hotel departments.
• *Banquet Operations Management*
• Ensure customer satisfaction before, during, and after service delivery;
• Resolve any issues, handle unexpected events, and address customer complaints;
• Organize and direct BEO meetings;
• Handle orders for the banquet department (GFS, SAQ, local partners);
• Ensure optimal reception of meeting and event organizers;
• Ensure that the maintenance of banquet rooms is completed through daily inspection of work areas, being aware of hygiene, sanitation, and CNESST standards;
• Continue to develop and improve the POS system for the beverage service;
• Organize employee and management meetings;
• Work closely with the restaurant management company and kitchen;
• Participate, in collaboration with the Director of Sales and Marketing, in the creation, control, and modification of all banquet menus.
• *Human Resources Management*
• Coordinate and supervise daily team activities;
• Participate in the recruitment and training of service team members;
• Schedule and validate employee hours, including managing vacation and weekly, holiday, and sick leave;
• Ensure compliance with labor cost budgets by effectively managing staff;
• Apply and enforce service and company-wide policies and procedures.
• *Administration*
• Ensure that monthly and annual revenue goals for your department are met;
• Work closely with accounting to ensure that closings and reports are consistently accurate;
• Review financial transactions and daily closings to ensure compliance with accounting department practices and procedures;
• Ensure the production of invoices and daily adjustments;
• Conduct periodic inventories;
• Process department expense invoices.

Any other tasks as requested by management.

Hours

• Schedule according to banquet events. Office hours Monday to Friday. The selected candidate must also be available as needed in the evenings and on weekends to direct banquet events;
• Full-time management level position.

Compensation

• Annual salary of $55,000;
• Participation in the banquet points program;
• Collective insurance with 50% covered by the company;
• Free parking;
• $50 cell phone reimbursement bonus;
• Registered retirement savings plan (REER) and deferred profit sharing plan (DPSP);
• Wellness/health expense account;
• 3 weeks of vacation after 1 year and 4 weeks after 5 years;
• Discounts at Artifact Group hotels.

Job Requirements

• Canadian work permit, residence, or citizenship already obtained;
• Valid driver's license;
• 2 to 4 years of relevant experience in the restaurant industry or management.
• Employment Type: Full-time, Permanent
• Compensation: Starting at $55,000 per year

Benefits

• Dental Insurance
• Supplementary Health Insurance
• Life Insurance
• REER contribution
• Wellness Programs
• On-site Parking

Experience

• Restaurant: 2 years (Preferred)
• Language:
• English (Mandatory)
• Location: On-site