Posting Number: Staff_0403495
Classification Title: Staff
Datatel Position ID: CACA3BNQTMGR1A
Annual Hours: 2080 hours
Placement Range: $46,318.73 – $55,582.47
Position Type: Regular
Job Category: Exempt
General Description
The Banquet Manager oversees event management, service, and customer relations for Oklahoma City Community College (OCCC) Dining Services. The Banquet Manager acts as an event coordinator and is present at all events. Responsible for the planning and organizing all catered events held at OCCC, including the Visual and Performing Arts Center and Capitol Hill Center. Oversees a team of catering staff, transportation, and set-up to ensure a successful event.
Reports To: General Manager
What position(s) reports to this position?
Catering and Dining Service Workers
Temporary and Student Catering Employees
Minimum Education/Experience
Associate’s Degree in hospitality or related field
Minimum (2) years’ experience in event management and catering
Equivalency/Substitution: Will accept a minimum (4) years’ experience in lieu of Associate’s degree
Required Knowledge, Skills & Abilities
Knowledge:
Knowledge of the practices and procedures of the event planning, catering, food & beverage and hospitality professions
Familiarity with customer relationship management (CRM) software
Proven experience in catering, meeting set-ups, and banquet service
Designs and develops creative catered events
Responsible for driving customer/guest loyalty by delivering service excellence throughout each customer/guest experience.
Develops relationships within community to strengthen and expand customer base for group/catering opportunities
Skills:
Effective communication skills
Ensures business is turned over properly and in a timely fashion for proper service delivery
Responsible for driving customer/guest loyalty by delivering service excellence throughout each customer/guest experience
Excellent time management skills
Strong organizational skills
Strong customer service orientation and skills
Excellent interpersonal skills
Creative problem solving skills
Creativity and problem-solving skills to tailor offerings to client needs
Abilities:
Ability to balance what the client requires with what is best for the institution and work together in a team atmosphere
Must be self motivated and results oriented
Flexibility to work evenings, weekends, and travel as needed
Physical Demands/Working Conditions
PHYSICAL/MENTAL DEMANDS AND WORKING CONDITIONS:
Medium work: This position requires the person to occasionally exert up to 50 pounds of force and frequently exert up to 20 pounds of force and/or up to 10 pounds of force constantly to grasp, lift, carry, push, pull, or otherwise move objects.
This position requires the person to frequently move about the various Dining Services facilities to perform the essential functions of the position.
This position requires the person to frequently communicate with students, faculty, staff, and others to perform the essential functions of the position. Must be able to exchange accurate information in various situations.
This position requires the person to frequently remain in a standing and stationary position.
This position requires the person to frequently operate a computer, other office machinery, and other machinery/devices associated with the Dining Services department to perform the essential functions of the position.
This position requires the person to operate equipment that frequently involves repetitive motions of hands and wrists.
This position requires the person to occasionally position self to access materials that may be above head or at ground level.
This position requires the person to frequently position self to move, lift, push, pull, work on, or operate and/or inspect equipment.
This position requires the person to judge, observe and assess the accuracy, neatness, thoroughness of work assigned or to make general observations.
This position’s essential functions are performed in an indoor dining facility.
The noise level in the work environment is frequently at an elevated volume.
Preferred Qualifications
Bachelor’s Degree
Minimum (5) years’ experience in event management and catering at an institution of higher education
Required Training
Quarterly compliance training as assigned by institution
Work Hours: Typical 40 hour work week. Hours will vary depending on business demand.
Department: Dining Services
Open Until Filled: No
HR Contact: Beth Holmes
Special Instructions to Applicants
Applicants are to thoroughly complete the online application and attach the following required documents: cover letter and resume. Applicants that meet the minimum requirement with degree must attach a copy of transcript that confers highest degree.
Applicants who do not attach the required documents will not be considered for the position.
For application assistance, please contact Human Resources at (405) 682-7542, Monday through Friday between the hours of 8:00 AM and 5:00 PM.
Job Duties (Position Specific)
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered to be incidental in the performing of their duties just as though they were actually written out in this job description.
Job Duties (Duties Assignment Statement)
Coordinate all event room needs and provide support, including calls and participation to attract potential clients.
Provide exceptional customer service by applying best practices to address and exceed guest needs and expectations.
Prepare accurate quotes, contracts, banquet event orders (BEOs), diagrams, and invoices for all catering events, ensuring attention to detail and timely completion.
Oversee linen and equipment inventory for OCCC, coordinating with vendors to ensure timely cleaning and stock levels to meet event requirements.
Coordinate food and beverage concession services by liaising with dining services on setup requirements, including diagrams and BEOs, to ensure alignment with event specifications.
Collect all event payments in advance and ensure payments are correctly coded and directed to appropriate campus entities.
Ensure smooth business turnover to operations, providing timely, accurate information to support seamless service delivery.
Drive customer and guest loyalty by delivering outstanding service and ensuring a positive experience throughout each interaction.
Supervise event setup and food service setup, ensuring all concession and kitchen equipment is clean and functional before and after events for future readiness.
Conduct walk-in site tours, lead pre-conference meetings, and chair BEO meetings to confirm details and align expectations for upcoming events.
Maintain an organized, accurate, and up-to-date file management system to support efficient client service and organizational productivity.
Follow up promptly on customer needs and inquiries to ensure timely and effective service.
Clearly communicate essential event information to clients and institutional stakeholders, ensuring they fully understand the services provided.
Job Duties (Safety / Policy & Procedures)
Abide by the policies and procedures published in the Board of Regents Policies and College Policies & Procedures.
Contribute to a safe educational & working environment.
Adhere to established safety and health procedures and practices for the purpose of providing injury and illness prevention for self and others.
Complete quarterly health and safety training pursuant to OCCC’s established safety and health procedures and practices.
Participate in all applicable OCCC emergency, evacuation, shelter in place drills, and be prepared to take action and assist others in taking appropriate action should a health or safety emergency occur.
