banquet manager resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Jessica, CA94105(555) 432-1000, resumesample@example.com
Summary
To secure a rewarding and challenging position as BANQUET MANAGER, where customer service experience will have valuable application. Highly motivated and detail oriented, committed to meeting and exceeding all objectives of employer and self. Track record of planning and executing Food and Beverage programmed.
29 years of experience in food and beverage preparation, service and supervision of breakfast, luncheon, cocktail and dinner events for 20 to 8000 persons. Knowledge of protocol, etiquette, oenology and gastronomy and liquor inventory.
Proven ability to provide the highest quality of service through proper development of a professional team of
employees. Aid in directing and training employees to achieve company goals, standard and objectives.
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Highlights
Computer, Excel, Words, Micros, Delphi,Typing and also certify bartender .
Team building expertise
Strong initiative
Revenue generation
Contract negotiation
Accomplishments
Awarded "Outstanding Employee" in 1999. Awarded "Outstanding Employee" in 2003. Awarded "Outstanding Employee" in 2013.
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Generated a 75% increase in wine sales by making appropriate food-pairing suggestions to guests.
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Managed team of [100 personnel. IDB
150 Northwest Forest Conference Center
Experience
04/2008 to 06/2015Banquet ManagerLevy Restaurants, Inc. | Charlotte, NC,
Assisted guests with making menu choices in an informative and helpful fashion.
Maintained knowledge of current menu items, garnishes, ingredients and preparation methods. Delivered exceptional service by greeting and serving customers in a timely, friendly manner. Appropriately suggested additional items to customers to increase the Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests. sales.
Promoted and endorsed the company to bring in new business.
Maintained an accurate wait list.
Created professional business presentations.
Forecasted needs and adjusted future plans. Determined customer needs.
Achieved notable successes in cost control, revenue generation and marketing effectiveness.
07/1993 to 06/2006Protocol Officer Equivalent Banquet ManagerLevy Restaurants, Inc. | , AZ,
Assist the Chief of Protocol with Administrative Support.
Interview staff for key positions within the area of responsibility to maintain a high level of professionally trained staff.
Supervise all budgetary functions and maintain records to support Budget objectives.
Develop budgetary objectives for departments and communicating those objectives to the Chief of Protocol Responsible for ninety day forecasting of business activity levels in all departments.
Handling of the evaluation process and the discipline of employees.
Oversee and review all staffing programs within area of responsibility, to insure maximum guest satisfaction and stay within budgeted guidelines.
Coordinate and supervise the execution of all banquet functions to ensure clients' specifications are adhered to and that the function runs smoothly and efficiently.
Control wine and liquor daily consumption inventory for official events.
Verifies weekly labor billing reports presented by the food services provider to make sure consistency of reported hours with actual hours worked of temporary and on call waiters and overtime.
Manages a guest database of special requirements, including dietary preferences and/ or restrictions, and coordinates with the food services provider proper delivery.
Monitor daily set-up and layout of executive dining rooms, in compliance with requirements set-forth by the Protocol office.
Follows-up on specific requirements of special and official events to guarantee their timely delivery.
Requests weekly supplies and verifies consistency in monthly supplies expenses report.
Once a year directed training of all servers.
Oversaw100 servers] direct reports.
Achieved notable successes in cost control, revenue generation and marketing effectiveness.
to Banquet Manager | , ,
Transported all dirty tableware from dining room to dishwashing area for proper cleaning. Overseeing catering and convention events in food and beverage, assist in developing staff to their highest potential while implementing a very high quality of service standard.
Hire, schedule, and train all banquet staff to include monthly meetings, illustrating the proper techniques and etiquette for American, French, buffet and parade types of service.
Define performance requirements and develop action plans for achievement of goals.
Monitor staff performance.
Supervise the setup of function rooms to include placement of linens, silver, china, and glassware according to event order specifications.
Verbally communicate, in a calm, positive demeanor, during the course of functions with the kitchen, service, beverage, conventions services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state local safety and health regulations and corporate standards.
Enter billing information into system in order to generate a final guest check.
Stocked and maintained silverware, linen and condiments.
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