Banquet Manager (FT Permanent)
The Westin Nova Scotian
1181 Hollis St, Halifax NS B3H 2P6
Deep in the heart of downtown Halifax, The Westin Nova Scotian offers first class accommodations in elegant and historic surroundings. With 297 well-appointed guest rooms and 23,000 square feet of meeting space, our hotel is ideal for the business traveler, meeting planner, and leisure traveler alike.

The Westin is currently looking to hire individuals who are energetic, leading and like to have fun while maintaining a strong work ethic. We are currently looking for a Full Time Permanent Banquet Manager.

Job summary:

The Banquet Manager is expected to coordinate, supervise, train and direct all Banquet department personnel, and liaison with the Catering and Kitchen departments.

The primary responsibility of the Banquet Manager is to assure the success of all banquet and conference events while maintaining high standards of service.
  • At least 5 years of progressive Banquet management experience in a hotel or Catering company required with at least 2 years as department manager.
  • Telephone, computer, and other office equipment.
  • Long hours sometimes required.
  • Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic functions
  • Prepare schedules and wage progress reports.
  • Prepare payroll.
  • Coordinate all banquet related food and beverage requirements with the appropriate departments.
  • Keep kitchen informed of accurate counts for plating.
  • Review menu/service with catering managers and chef.
  • Maintain up to date details on banquet functions and communicate to supervisors.
  • Responsible for ongoing training of supervisors/hourly employees when necessary to maintain standards of service and profit margin.
  • Make personal contact with guests and assist them with any requests.
  • Supervise proper tabulation of all banquet checks and responsible for ensuring checks are presented to guests for signature.
  • Bring to the attention of the Catering Manager all materials and equipment that require ordering or need to be replaced.
  • Requisition liquor, etc. for banquet bars.
  • Responsible for safety, sanitation, and cleanliness of service areas.
  • Responsible for loss prevention programs among service employees

Closing date: November 4th, 2017

Rate of Pay: Salary will commensurate with experience.

Please apply on line at
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