Kurt P. Pardue
Banquet Manager, Full service hotels
Charleston, SC · (843) 555 0126 · name@example.com · linkedin.com/in/kurtppardue
Key Qualifications
EXPERIENCE
Twelve years in hotel banquet and catering operations
INDUSTRIES
Full service hotels, conference and convention business, weddings
SPECIALTIES
Banquet event order execution, room sets, service staffing, labor cost percentage
SYSTEMS
Delphi, Micros, Opera, Social Tables
CREDENTIALS
Certified Food and Beverage Executive, American Hotel and Lodging Educational Institute, ServSafe Food Protection Manager, Training for Intervention Procedures
EDUCATION
Bachelor of science in hospitality management, College of Charleston
Results at a Glance
$6.2m
Banquet revenue
84
In six quarters
1,900
Year by staffing
$118k
Unbilled charges
Executive Summary
Banquet manager for a 310 room hotel with 26,000 square feet of function space, running 750 events a year and 6.2 million dollars in banquet revenue. Leads 40 banquet servers and six captains, executes from banquet event orders and owns labor cost percentage. Twelve years in hotels.
Signature Achievements
- Delivered 6.2 million dollars of banquet revenue in a year across 750 events with banquet labor cost percentage held at 22.
- Ran plated dinners for 600 guests with the last entree on the table 21 minutes after the first, on 14 occasions in one season.
- Raised the banquet department guest satisfaction score from 84 to 93 in six quarters.
- Cut overtime hours by 1,900 in a year by staffing from the ten day event forecast rather than the weekly schedule.
- Recovered 118,000 dollars in unbilled charges by auditing banquet checks against the event orders every morning.
- Reduced banquet server turnover from 70 percent to 31 percent with a captain training path and consistent shift offers.
Professional Experience
Banquet Manager
Ashley Harbor Hotel and Conference Center, Charleston, SC 2020 to present
Three hundred ten rooms and 26,000 square feet of function space hosting 750 events a year
- Read every banquet event order in the weekly meeting and set staffing, room sets and timing for each function.
- Lead 40 banquet servers, six captains and a house crew of five across meetings, weddings and galas.
- Post banquet checks in Micros, apply service charges and review billing with the catering office before the folio closes.
- Coach captains on floor management, wine service and the responsible alcohol policy every quarter.
Assistant Banquet Manager
Kiawah Sound Resort, Johns Island, SC 2016 to 2020
Resort property running 400 events a year including a heavy wedding season
- Supervised setup crews and service teams for weddings of up to 300 guests.
- Built room diagrams in Social Tables and confirmed them with planners before load in.
- Managed banquet bar setup, product issue and returns with the beverage department.
- Handled day of changes with the catering manager and adjusted staffing on the floor.
Banquet Captain
Rutledge Avenue Event House, Charleston, SC 2013 to 2016
Independent event venue hosting 200 social and corporate events a year
- Ran the floor for plated and reception service of up to 220 guests.
- Assigned server sections and led the preservice briefing on menu and timing.
- Closed the venue including breakdown, linen counts and equipment returns.
Licensure and Certification
Certified Food and Beverage Executive, American Hotel and Lodging Educational Institute
ServSafe Food Protection Manager certification
Training for Intervention Procedures alcohol server certification
Education
Bachelor of science in hospitality management, College of Charleston, Charleston, South Carolina, 2013
Core Skills
Banquet event order execution · Room sets and diagrams · Service staffing · Labor cost percentage · Banquet billing · Captain development · Wedding service · Delphi sales and catering · Vendor coordination · Guest satisfaction