.**Our Company**:**Our Property**:Susurros del Corazon is situated on the sparkling Riviera Nayarit and will sit on a bluff fringed by tropical jungle that tumbles down to an intimate white sand beach, where warm breezes ruffle hammocks, surfers play on the horizon and perfect sunsets end each extraordinary day.**Role Summary**:Become one of the authors of our story. Join our team as Banquet Manager at Susurros del Corazon in Punta de Mita México, reporting to the Resort Manager. You will be responsible for elevating the brand of Susurros del Corazon through the lens of culinary experiences around the outlet of the resort, driving the commercial and financial performance of Banqueting Functions and Events at Auberge, ensuring complete viability and maximizing all opportunities and resources. You will also ensure that the highest service standards are adhered to, and that guest experience exceeds expectations.**Core Responsibilities**:Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our talent always finds new ways to look after the business, their guests, and their team-members.. Within this, the key responsibilities for this position are:Oversee the hosting of banquets to provide customers with an excellent banquet experience. Duties include consulting with banquet sales directors/managers, head chefs, and restaurant directors/managers determining the number of wait staff, and planning the layout and setup of venues. Banquet manager is also required to manage beverage requests.Lead and analyze guest satisfaction, quality of service, sales, costs, quality and presentation of food and beverage products, service standards, condition, and cleanliness of facilities and equipment.Lead a group of managers and members of the team in each area to achieve guest satisfaction, team member engagement and service delivery goals.Maintain the highest levels of guest service and develop a rapport with both the hotel guests and the local clientele, meeting and greeting guests at the Events/Restaurants, and handling guest complaints effectively and pleasantly.Conduct regular walkthroughs for maintenance and cleanliness of F&B areas to continuously maintain or improve the physical properties.Lead the training and education session for all team members.Determine employees' schedules.Experience in supervising banquet venue staff.Extensive knowledge of catering equipment and venue requirements.Order and inventory of beer, wine, liquor, and restaurant/banqueting supplies for the front of the house.Support Resort Manager, Director of Food & Beverage and/or Executive Chef to create a departmental budget, then monitor and maintain the food & beverage cost in line with budgeted and forecasted projections
