Banquet Manager -Eagles Landing Country Club

BANQUET MANAGER POSITION $20.00 - $23.00 Hourly based on experience POSITION SUMMARY Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf’s company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience 1-2 years’ experience of personnel management, preferably in golf/hospitality/service industry required Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law Experience in resolving customer issues/complaints as well as overall excellent customer service required Proficient in computer software including Microsoft Word and Excel Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment Proven ability to effectively build and foster a team environment Valid driver's license required ESSENTIAL RESPONSIBILITIES Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. Examines beverage quality, preparation and presentation, provides corrective training where necessary. Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. Report all product/service defects and takes ownership to get these deficiencies resolved. Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. Participates actively in weekly management meetings. Understands POS systems and has the capacity to perform all team member and management functions. Works closely with other departments within the golf course to enhance the guest experience. Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. Supervises staff's punctuality and adherence to uniform and appearance standards. Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS 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 work well in stressful, high-pressure situations. Must maintain composure and objectivity under pressure. Must be able to lift 35-50lbs. Must be able to stand on feet majority of the day. Hide