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banquet operations manager resume example with 18+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Outgoing Manager offering extensive knowledge of hospitality etiquette, food & beverage management and superior customer service.Organized, independent worker with strong time management skills. Detail-oriented and able to learn new tasks quickly and effectively.Articulate Mnager driven to succeed. Strategic planning and client relationship management expert.

Core Qualifications
  • Results-oriented
  • Operations management
  • Client-focusedComputer proficient
  • negotiation/review/drafting
  • Financial records and processing
  • Training and development
  • Contract auditing
  • Change management
  • Financial records and processing
  • File/records maintenance
  • Microsoft Office
  • Contract auditing
  • Quick learner
Experience
BANQUET OPERATIONS MANAGER, 03/2012 - Current
Bethesda Country Club Carderock, MD,
  • Responsible for the department, executing all events, oversee the operations Work closely with chef, manage the execution of food timing, check room setups Scheduling, inventory control, payroll, hiring, training of employees, implementing of new style breakfast buffets, revenue management by up selling on site Enforcing proper food handling, clearing, cleaning, procedures for the banquet department Meeting & Greeting with the client, closing banquet checks Group recaps explaining any challenges or any feedback from client Tracking consumptions for beverages, cash bars, package bars, hosted bars Walk through the entire banquet facility for any instant repairs or major repairs followed by estimation.
  • Alcoholic & non-alcoholic beverage ordering & inventory control Calculating & reconciling the payroll and gratuity for all employees Guest satisfaction is # 1 priority, (both in-house & regular guest) Creating a team work environment for better result Tinley park convention center (September '11 - June '12) banquet manager Managing a property of 120,000 square ft, with a wide verity of events numbering up to 5000 people, car & motorcycle shows, weddings, corporate meetings, political events etc.
  • Responsible for more than 50 employees, cash bars, inventory control, pricing a menu, PO approvals with in a budget.
  • Payroll reviews, employee reviews, Setups changes, closing of banquet checks, manage concessions.
  • Handling accounting procedures, polices, maintaining quality service, 100% guest satisfaction, run the floor, attention to details, pre-con meetings before the events.
  • Resolve guest issues both back & front of the house, promote new ideas, use different buffet setups, service styles, White napkin service.
  • Compile billing, timely invoicing, event audits, effectively response to last minute changes & communicating to all related departments.
  • Staff training program, recruiting & hiring on call staff.
  • Maintaining corporate quality standards, Budgeting & forecasting labor pool for future events.
  • Delivered exceptional service by greeting and serving customers in a timely, friendly manner.Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.
  • Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.
  • Managed closing duties, including restocking items and reconciliation of the cash drawer.
  • Demonstrated awareness of liability issues and the law by confirming legal drinking age and discontinuing service to intoxicated guests.
Food & Beverage Manager, 03/2015 - Current
Csm Corporation White Bear Lake, MN,

•Achievement of budgeted food sales, beverage sales, labor costs and profitability.

•Completion of Customer Follow-up calls on a timely basis.

•Timely analysis of Food & Beverage Prices in relation to competition.

•Participation and input towards F&B Marketing activities.

•Entertainment of potential and existing customers.

•Preparation of Sales Promotions & Mailings.

•Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

•Development and maintenance of all department control procedures.

•Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

•Co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

•Confirmation of all details relative to group functions with meeting/banquet planners.

•Supervision of daily paper flow including Proposals, and Function Contracts.

•Maintenance of Hotel credit policies.

•Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours).

•Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

•Completion of monthly forecast.

•Attendance and participation at weekly F & B meeting and Department Head meeting.

•Assist in menu planning and pricing.

•Development and maintenance of department manual.

•Supervision of weekly payroll input.

•Available to Hotel Staff at all times in case of emergency.

•Complete knowledge of Fire Procedures.


BANQUET MANGER, 05/2010 - 04/2012
Aimbridge Hospitality Terre Haute, IN,
  • Responsible for recruiting and training of all employees.
  • Oversee convention services department (15000 Sq Ft meeting space).
  • Help food and beverage director finalizing budget, forecasting, menu development, payroll, employee reviews, implementation of disciplinary actions, and corporate standards.
  • Train all staff to comply with company standards and procedures.
  • Correctly calculated charges, issued bills and collected payments.
  • Maintained a professional tone of voice and words at all times, including during peak rush hours.Greeted guests and communicated about wait time.
  • Responsible for the billing of all food, beverage and miscellaneous charges incurred for all banquet events.
  • Must obtain signatures on all banquet checks.
  • Work closely with the Culinary and Beverage Team communicate all changes, menu concerns, buffet set ups, service timing, beverage concerns, special requests, opening and closing of the bars and wine service.
  • Complete employee payroll time sheets, labor analysis, banquet gratuity sheets compared to budget and turn in to Food & Beverage Director and accounting daily.
  • Responsible for requisitions needed for food, beverage and non-food supplies from the storeroom.
  • Implementation of the closing procedures of the banquet department.
  • Perform additional duties as requested by management.
Banquet Manager, 01/2008 - 01/2010
Actioniq New York, NY,
  • Responsible for recruiting and training of all employees.
  • Oversee convention services department (15000 Sq Ft meeting space).
  • Help food and beverage director finalizing budget, forecasting, menu development, payroll, employee reviews, implementation of disciplinary actions, and corporate standards.
  • Train all staff to comply with company standards and procedures.
  • Responsible for soliciting banquets business and ensuring customer satisfaction with all functions booked, Supervises the execution of all banquet functions to ensure clients' specifications are adhered to and that the function runs smoothly and efficiently.
  • Reviews Banquet Event Orders (B.E.O.'s) for set up and staffing needs for all banquet functions adhering to budgeted guidelines.
  • Manage the set up for all banquet rooms that includes tables, chairs, audio visual equipment, linen, skirting, china, glassware, silverware and all miscellaneous equipment.
  • Responsible for the billing of all food, beverage and miscellaneous charges incurred for all banquet events.
  • Must obtain signatures on all banquet checks.
  • Work closely with the Culinary and Beverage Team communicate all changes, menu concerns, buffet set ups, service timing, beverage concerns, special requests, opening and closing of the bars and wine service.
  • Complete employee payroll time sheets, labor analysis, banquet gratuity sheets compared to budget and turn in to Food & Beverage Director and accounting daily.
  • Responsible for requisitions needed for food, beverage and non-food supplies from the storeroom.
  • Implementation of the closing procedures of the banquet department.
  • Perform additional duties as requested by management.
EVENTS COORDINATOR, 01/2004 - 02/2006
Fagron Austin, TX,
  • Work with clients to organize and manage events, secures and submits contracts, reconcile final bill with accounting, review guest responses and captain reports.
  • Keep track records of the bills and time of events.
  • Ensure the correct room and table setup for the events booked.
  • Supervise banquet servers, attendants, bartenders and other staff.
  • Execute banquet events according to the banquets order and catering specifications.
  • Ensure the banquet decoration, staff preparation, staff uniform and cleanliness.
  • Communicate with the kitchen staff regarding the catering.
PURCHASER, 03/2000 - 01/2004
MARRIOTT City, STATE,
  • Food and Beverage Purchaser Maintained inventory for approx 100k per month.
  • Purchasing for banquet department, Gourmet Restaurant, sports bar and grill, Japanese restaurant and employee cafeteria.
  • Reconcile all invoices with accounting department.
  • BEO meeting to finalize any updates for daily and future events to meet guest expectations.
Education
B.S: HOSPITALITY SALES AND MEETING MANAGEMENT, Expected in 1997
-
Johnson & Wales University - Providence, RI
GPA:
Status - HOSPITALITY SALES AND MEETING MANAGEMENT
Hospitality Sales and Meeting Management Certificate 1992 (Hotel and Motel Management) Coursework in Culinary Management and Food and Beverage Operations Management: Bachelor In Science, Expected in 1997
-
Johnson & Wales University - Providence, RI
GPA:
Status -

Coursework in Fundamentals of Communication, Strategic Sales and Retail MarketingCoursework in International Finance, Statistics and MicroeconomicsGraduated Summa Cum Laude

Professional Affiliations

AHLA(American Hotel and Lodging Association)

Skills

Macros,accounting, audio, billing, Budgeting, budget, charts, closing, interpersonal skills, competitive, contracts, cost control, client, clients, customer satisfaction, customer satisfaction, Staff training, Food safety, forecasting, hiring, inventory, inventory control, invoicing, Japanese, law, legal, Director, Managing, meetings, pp, Works, Operations Management, Payroll, peak, POS, pricing, Purchasing, Quality, reconciling, recruiting, repairs, selling, Sales, Scheduling, servers, staffing, tables, team work

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Resume Overview

School Attended

  • Johnson & Wales University
  • Johnson & Wales University

Job Titles Held:

  • BANQUET OPERATIONS MANAGER
  • Food & Beverage Manager
  • BANQUET MANGER
  • Banquet Manager
  • EVENTS COORDINATOR
  • PURCHASER

Degrees

  • B.S
  • Hospitality Sales and Meeting Management Certificate 1992 (Hotel and Motel Management) Coursework in Culinary Management and Food and Beverage Operations Management

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