Sep 09, 2019

Banquet Manager- SLS

  • SLS Baha Mar
  • SLS at Baha Mar, Baha Mar Boulevard, Nassau, The Bahamas
Full Time Food and Beverage Hospitality & Tourism Hotel Manager

Job Description

Job Title:       Banquet Manager- SLS

Reports to:    Director of Food and Beverage

SLS at Baha Mar’s Banquet Manager will work together with the Director of Food and Beverage and is responsible for assisting in ensuring the success of all banquet events while maintaining a profitable operation and high quality products and service levels.

The Baha Mar culture begins with PASSION.

We have a passion for “BETTER THAN BEST” that leaves a lasting impression on our guests, and creates a timeless resort experience that is glamorous, fun and exceptional. Here is how you can “own the wow!”

  • Care deeply
  • Have a generous spirit
  • Thrive as part of a team
  • Pay exacting attention to details
  • Create emotional connections with our guests
  • Be strongly committed to Baha Mar’s success


What you will also have already accomplished:

  • Bachelor’s degree or equivalent required
  • One to two years of Food and Beverage service background and prior banquet or hospitality experience required
  • Knowledge of Food & Beverage preparation techniques, health department rules and regulations, liquor laws and regulations

Description of Responsibilities

SLS at Baha Mar’s Banquet Manager will be responsible for assisting in ensuring the success of all banquet events while maintaining a profitable operation and high quality products and service levels.  Responsibilities will include, but are not limited to:

  • Supervise all banquet personnel
  • Maintain a strong client relationship and ensure that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the planner and attendees
  • Work with other Food and Beverage managers and keep them informed of Food and Beverage issues as they arise
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
  • Coordinate and monitor all phases of Loss Prevention in the banquet operation
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
  • Monitor quality of service in banquet operations
  • Ensure compliance with requisition procedures
  • Conduct staff performance reviews in accordance with hotel standards
  • Understand and be able to prepare payroll and tip distribution
  • Coordinate all banquet related Food and Beverage requirements with the appropriate departments
  • Keep kitchen informed of accurate counts for plating
  • Review menu/service with catering managers and banquet chef
  • Maintain up to date details on banquet functions and communicate to supervisors
  • Conduct ongoing training of captains/hourly employees to maintain standards of service
  • Make personal contact with guests and assist them with any requests
  • Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature
  • Oversee banquet set-up assignments
  • Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis
  • Maintain sold and open communications with all hotel operating departments
  • Perform all other duties as assigned