Banquet manager

234 rooms | 16,000 sq. ft. meeting/event space

Amenities: contemporary rooms, rooftop pool, five signature dining venues, vibrant communal spaces.

A restored Art Deco hotel just steps from the New Orleans French Quarter, The Barnett offers an authentic New Orleans experience with curated events, live music, and standout food and beverage. Its versatile meeting and event spaces, combined with proximity to the Caesars Superdome, create an engaging environment for hospitality professionals serving both business and leisure travelers.

As one of the most distinctive hotels in New Orleans Warehouse District, The Barnett pulses with New Orleans energy, only blocks away from Caesar’s New Orleans and the Caesar’s Superdome. Designed to blend luxury with comfort, immaculate guest rooms cultivate a sense of ease. Each boasts vintage-inspired decor, plush bedding, and standout amenities that cater to every need. The Barnett provides a sophisticated, stylish retreat that embodies the spirit of its surroundings, ensuring an unforgettable experience for every guest.

Job Summary

To oversee the execution of banquet events including planning, ordering, set-up, service, and breakdown. The position will report to the Director of Food and Beverage and will partner closely with the Catering, Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully.

ESSENTIAL RESPONSIBILITIES

• Oversees all banquet service operations and events and ensures that all banquet service details are executed.
• Assists Director of Food and Beverage Operations in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel.
• Reviews Banquet Event Orders (BEOs) at the beginning of each shift to ensure conference rooms are set as contracted. Confirm A/V equipment needs to contract for the event.
• Responsible for the direct supervision, coaching and training of the banquet service staff.
• Manages staff shifts and timetables.
• Develops and provides staff with the necessary training, including customer service, and serving etiquette.
• Collaborates with Catering, Sales, Food & Beverage managers, and the culinary team to ensure that quality service is provided for all meeting and banquet guests.
• Attends weekly banquet event order and group resume meetings and ensure all areas are prepared.
• Communicates with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
• Be aware of all upcoming groups and major conventions over upcoming 90 days.
• Reads all assigned banquet menus and ask if specific items are unclear.
• Supervises the set-up of all meeting rooms prior to each event.
• Meets with the culinary team to confirm quantities of food items and timing of food leaving the kitchen.
• Assists the culinary team as needed with preparation, ordering and inventorying.
• Monitors the inventory of supplies, equipment, and furniture.
• Ensures specific needs for buffets, receptions and meetings are met. Check inventory needs for all upcoming events.
• Completes all daily administrative tasks.
• Runs the floor and coordinates the food and drink service by liaising with the kitchen and service staff.
• Acts as an ambassador at the bar during high volume hours.
• Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.
• Recommends proper maintenance and repair to the maintenance department and ensure the proper housekeeping of all function space.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

Must be able to stand and exert well-paced mobility for an extended period of time. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language used in the workplace.
• Requires good communication skills, verbal, written and electronic.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess intermediate computer skills.
• Must possess basic computational ability.
• Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS (MICROS).
• Self-driven and able to work independently.
• Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
• Knowledge of table and bar service.
• Knowledge of appropriate table settings and service ware.
• Ability to describe all menu items and methods of preparation.

EDUCATION

High school or equivalent education required.

EXPERIENCE

3 years of high-volume banquet service experience required. Hotel/resort banquet experience preferred.

LICENSES OR CERTIFICATIONS

Must be at least 21 years of age to serve alcohol. Safe Server Alcohol & Food certification required.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.