SEARCH

Senior Banquet Manager Resume Example

Resume Score: 80%

Love this resume?Build Your Own Now
SENIOR BANQUET MANAGER
Skills

Developmental Skills

  • Develop succession planning within departments and set SMART goals for individual team members
  • Create learning opportunities for salaried and hourly staff to develop hard and soft skills through hands-on training and positive, constructive feedback
  • Set clear and concise individual goals for management team with detailed timeline to achieve objectives

Leadership Skills

  • Empower team with the skills and knowledge to handle unexpected challenges
  • Lead multiple teams with up to 200 direct and indirect reports
  • Promote and embody positivity, teamwork and decisiveness

Organizational Skills

  • Logistical mindset to help identify obstacles and create solutions
  • Create, revise and implement policies and procedures to streamline operations
  • Prioritize tasks and delegate appropriately

Communication Skills

  • Empathic listener, asks questions for understanding
  • Persuasive speaker with ability to clarify and explain thoughts and ideas
  • Respects others opinion and point of view through engagement and interest
Summary

Creating a collaborative culture within any business is critical. I strive to build employee morale and independence while creating lasting business relationships with clients. Leading by example sets the pace, and having an in-depth understanding of products and services are vital to achieving success. Creating an environment where objectives are clearly understood within a system of accountability ensures that mutual goals are achieved. I value an environment that fosters honesty, flexibility and trust.

Experience
Senior Banquet Manager | 09/2018 to CurrentThe Henry Ford Museum And Greenfield Village - Dearborn, MI
  • Oversee all aspects of the banquet department to ensure efficient and effective operations to meet institutional goals
  • Collaborate with internal departments and external clients to achieve strategic objectives while fulfilling the institutes mission
  • Develop internal candidates for general management promotion opportunities
  • Empower staff members to contribute to continuous improvement, quality and growth of department by creating a peer-to-peer mentoring group
  • Manage quality, customer service and logistics through the continuous improvement of all standard policies and operating procedures
  • Streamline operational efficiencies by coordinating staff development and succession planning
  • Save costs by managing shrink processes and inventory levels for corrective action planning
  • Recruit, hire, and train crew members on application of projects, customer relations and customer service
  • Collaborate with Banquet Management Team to set quarterly and yearly goals for department
  • Direct safety operations and maintain clean work environment in adherence to FDA, CDC and OSHA requirements
  • Conduct performance reviews for full-time staff, approve and guide performance reviews for part-time staff and initiate pay increase as appropriate
  • Coordinate with Sales and Culinary teams to ensure all advance communication and details for upcoming events are received, reviewed and accessed with appropriate time for collaborative operational planning and execution
  • Responsible for all service equipment, alcohol and stock supplies including keeping a standard par, quarterly inventory, ongoing maintenance, and repairs
  • Formalized operational systems and procedures by revitalizing and streamlining the employee handbook, detailed job descriptions and work-flow plans
  • Worked closely with project manager and team members to execute a million-dollar wedding
  • Worked with Banquet, Sales and Culinary teams to execute a $9 million 2019 fiscal year
General Manager | 09/2017 to 07/2018Tavolina Catering & Events - Ann Arbor, MI
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability
  • Delivered exceptional client experiences with hands-on leadership of front line associates and area managers
  • Increased sales by 75% within the first nine months
  • Led and supported Client Relations & Sales Lead, Event Planner, Service Manager, Head Savory Chef, and Head Pastry Chef to achieve operational excellence and resolve in-the-moment challenges
  • Collaborated with Marketing Team to manage, organize and produce all design and marketing projects including menu changes, promotional materials and event and social media campaigns and spatial designs.
  • Responsible for ensuring the timely and accurate completion of personnel/payroll related administrative duties in accordance with company policies and procedures
  • Prepared and implemented standard operating procedures
  • Consistently complied with company policies and government regulations regarding sanitation
  • Boosted customer base, acquiring new customers and identifying needs to deliver relevant products
Catering Director | 07/2008 to 09/2017Glass House Catering - Ann Arbor, MI
  • Collaborated to create policies and procedures for new business
  • Sought out and implemented methods to improve service and team performance to boost business sustainability
  • Grew business through outside catering sales, executed food deliveries to perfection and devised and implemented marketing and promotional campaigns
  • Cultivated and nurtured catering market segments and solicited new customer relationships while maintaining and growing existing partnerships
  • Developed and trained staff through classes, hands-on training and constructive feedback
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences
  • Tracked and monitored labor and food cost for each event and teamed with chef to design and develop creative food and beverage menus to meet and exceed customer expectations
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking
Education and Training
Eastern Michigan University - - Ypsilanti,MI | | Bachelor of Fine Arts
Eastern Michigan University - - Ypsilanti,MI | | Graduate CoursesOrganizational Development
Washtenaw Community College - - Ann Arbor,MI | | Certificate of Baking and Pastry
Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • The Henry Ford Museum And Greenfield Village
  • Tavolina Catering & Events
  • Glass House Catering

School Attended

  • Eastern Michigan University
  • Washtenaw Community College

Job Titles Held:

  • Senior Banquet Manager
  • General Manager
  • Catering Director

Degrees

  • Eastern Michigan University - Ypsilanti , MI | Bachelor of Fine Arts
    Eastern Michigan University - Ypsilanti , MI | Graduate Courses
    Washtenaw Community College - Ann Arbor , MI | Certificate of Baking and Pastry

Similar Resumes

View All
Senior-Banquet-Manager-resume-sample

Senior Banquet Manager

The Henry Ford Museum And Greenfield Village

Ann Arbor, Michigan