Banquet Manager

Become a key contributor to the success of Susurros del Corazon, a luxury resort situated on the Riviera Nayarit. As a Banquet Manager, you will be responsible for elevating the brand through exceptional culinary experiences, driving commercial and financial performance, and ensuring the highest service standards.

1. Oversee the hosting of banquets, providing customers with an exceptional experience, including consulting with sales directors, head chefs, and restaurant managers to determine wait staff, layout, and setup.
2. Lead and analyze guest satisfaction, quality of service, sales, costs, food and beverage quality, and presentation, as well as the condition and cleanliness of facilities and equipment.
3. Lead a team of managers and staff to achieve guest satisfaction, team member engagement, and service delivery goals.
4. Maintain the highest levels of guest service, develop a rapport with guests and local clientele, and handle guest complaints effectively.
5. Conduct regular walkthroughs for maintenance and cleanliness of F&B areas to continuously maintain or improve the physical properties.
6. Lead training and education sessions for team members.
7. Determine employee schedules.
8. Experience in supervising banquet venue staff.
9. Extensive knowledge of catering equipment and venue requirements.
10. Order and inventory of beer, wine, liquor, and restaurant/banqueting supplies.
11. Support the Resort Manager, Director of Food & Beverage, and Executive Chef in creating a departmental budget and monitoring food and beverage costs.
12. Maintain knowledge of trends, systems, practices, and equipment in food and beverage through trade literature, hotel shows, site visits, and monitoring local competitors.
13. Maintain complete knowledge of POS System to support other outlets and control banqueting events.
14. Support in the development of Food and Beverage goals, strategies, procedures, and policies, including offering guests great value in their beverage experience.
15. Work as an active member of the management team, creating professional relationships and involvement with all hotel operations.

Bachelor's Degree or Diploma in Hotel Management, Food & Beverage, or a related field.

Two or more years' operating experience in a similar capacity in a top restaurant group or luxury hotel Food & Beverage department.

Experience in maintaining state and federal health and safety regulations.

Experience in completing administrative tasks, including reporting, budgeting, and project management.

Fluent in Spanish and English.

Local, Mexico area, US or European experience preferred.

F&B background that can make a transformational aspect of the property.