#jobdaymulti responsable événements Fr/An ou Fr/NDLS

Les responsabilités attendues

As Banqueting Manager, you oversee the planning and execution of meetings, small events, and banquets for groups of up to 50 guests, leading a small in-house team to deliver seamless, high-quality service. For larger events, you act as the key liaison with the external catering company and their waitstaff, ensuring smooth coordination and consistency with the hotel’s standards.

Key Responsibilities

Event Planning and Execution (Internal, up to 50 guests)

• Plan and oversee the setup, service, and breakdown of meetings, small events, and banquets for groups of up to 50 guests.
• Review event orders/function sheets in detail, ensuring all requirements are understood and executed accurately.
• Coordinate timing, room setup, and service flow with the in-house banqueting team, kitchen, and other departments.
• Be present during events to oversee execution, address issues in real time, and ensure guest satisfaction.
• Conduct pre- and post-event walkthroughs of meeting rooms and the ballroom to confirm readiness and proper breakdown.

External Catering Coordination (Groups above 50 guests)

• Act as the main point of contact for the external catering company for larger events, ensuring alignment on timing, logistics, and service standards.
• Coordinate access, room setup, and hotel-side logistics (space, equipment, timing) to support the external catering team and waitstaff.
• Ensure external staff operate in line with the hotel’s presentation and service expectations while on property.
• Troubleshoot on-site issues during larger events, liaising between the client, hotel departments, and the catering company as needed.

Team Leadership

• Lead, schedule, and coach the small in-house banqueting team, ensuring adequate coverage for internally handled events.
• Train team members on service standards, room setup procedures, and event-day protocols.
• Foster a flexible, hands-on team culture suited to a small banqueting operation.

Client and Stakeholder Coordination

• Liaise with the GC&E Sales Manager and Commercial team ahead of events to confirm details, requirements, and any special requests.
• Meet with clients ahead of larger or more complex events to confirm expectations and finalize details.
• Communicate proactively with internal departments (Kitchen, Front Office/Night Audit, Maintenance) to ensure events run smoothly.

Equipment and Space Management

• Maintain banqueting equipment, furniture, and AV tools in good working order, coordinating repairs with Maintenance as needed.
• Manage inventory of banqueting supplies and equipment, ensuring availability for upcoming events.
• Ensure meeting rooms and the ballroom are returned to a guest-ready standard promptly after each event.

Quality and Compliance

• Ensure health & safety, fire safety, and hygiene standards are followed during all events, whether run internally or by the external caterer.
• Monitor and uphold the hotel’s presentation and service standards across all banqueting activity.
• Gather feedback after events to identify areas for improvement, both for the in-house team and the external catering relationship.