Tammy Blystone
Sebastian
Summary
Experienced Banquet Manager with expertise in event planning, vendor management, and staff supervision. Skilled in enhancing guest experiences and optimizing event logistics to achieve high client satisfaction. Strong background in team leadership, problem-solving, and customer relationship management. Proven success in training staff, managing diverse teams, and developing vendor partnerships to ensure efficient event execution.
Overview
29
29
years of professional experience
Work History
Banquet Manager
John's Island Club
Vero Beach
10.1997 - Current
- Managed banquet operations to ensure seamless event execution.
- Coordinated and monitored banquet operations, ensuring adherence to quality service standards.
- Supervised service staff to deliver exceptional guest experiences.
- Provided leadership and direction to banquet staff to maintain a high level of customer satisfaction.
- Organized, scheduled, and supervised staff for banquets.
- Developed floor plans for events to optimize space and flow.
- Communicated with clients to understand event needs and preferences.
- Managed all aspects of event planning, including budgeting, scheduling, vendor selection, management, menu selections, creation, and decorations.
- Attended and monitored events to direct staff, proactively address issues, and solve problems or concerns.
- Ensured proper setup and teardown of banquet areas before and after functions.
- Orchestrated breakdown of rooms and cleanup to return event spaces to their original order.
- Coordinated with kitchen staff for menu planning and food preparation.
- Worked closely with other departments, such as kitchen staff or housekeeping staff, to ensure smooth operations during events.
- Trained new employees on service standards and operational procedures.
- Hired and trained staff and new hires according to company policy and regulations.
- Established guidelines and procedures for operating the banquet department efficiently.
- Resolved complaints from guests regarding services or facilities provided at banquets.
- Conducted regular meetings with catering staff members in order to review policies and procedures as well as discuss upcoming events.
- Communicated with venue personnel to coordinate event logistics.
- Maintained cleanliness and organization of banquet spaces before, during, and after events.
- Monitored banquet equipment condition, arranging for maintenance or replacements as needed.
- Implemented strategies that enhanced service efficiency and improved guest experiences during banquets.
- Implemented safety protocols to maintain a secure event environment.
- Monitored attendance records, payroll costs, staffing levels, inventory levels, and income projections.
- Created schedules for food and beverage service employees.
- Performed site visits before an event in order to assess any potential issues that may arise during the event.
- Developed relationships with vendors and suppliers, facilitating seamless event execution.
- Monitored event timelines and adjusted service to align with schedule changes.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Coached staff on strategies to enhance performance and improve customer relations.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques, and communication skills to promote positive experiences.
- Inspected dining and serving areas for cleanliness and proper setup.
- Distributed food to service staff for prompt delivery to customers.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques, and communication skills to promote positive experiences.
- Inspected dining and serving areas for cleanliness and proper setup.
- Distributed food to service staff for prompt delivery to customers.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Education
High School Diploma -
Sebastian River High
Sebastian, FL06-1998
Skills
- Event planning
- Banquet setup
- Event coordination
- Vendor management
- Budget management
- Food sanitation regulations
- Safety compliance
- Quality control
- Customer relationship management
- Guest relations
- Dietary restriction planning
- Staff supervision
- Staff leadership
- Staff oversight
- Staff training
- Employee development
- Staff scheduling
- Employee performance evaluations
- Coaching and mentoring
- Training and development
- Exceptional leadership
- Problem solving
- Team building
- Multitasking
- POS terminal operation
- Multitasking
- Event coordination
Timeline
Banquet Manager
John's Island Club
10.1997 - Current
High School Diploma -
Sebastian River High