As Banquet Operations manager I am responsible for directing the Banquet management team, captains, servers, and a set-up department in the day-to-day operations, attending regular catering meetings to obtain information for the upcoming contracted functions. Coordinating and communicating with all departments including culinary, sales, human resources, finance, purchasing regarding the day-to-day operation as well as long term planning. I ensure proper care, security and maintenance of hotel equipment through proper supervision of associates. Maintaining quality standards, and anticipating and fulfilling the expectations of guests as outlined in banquet event orders, ensuring the highest quality of food, beverage and service related to all banquet areas.I am accountable for long- and short-term planning in addition to the day-to-day operations of the banquet department along with implementing and monitoring the department's budget, preparing payroll reports, controlling labor and costs, and managing expenses within budget constraints. Supervising human resources for the banquet department to retain and motivate associates; hire, train, and develop employees; conduct performance and salary reviews; resolve problems; promote open communication between associates.