Banquet Manager

Job Summary: The Banquet Manager is a key member of the management team and is directly responsible for the oversight of all banquet operations at the property. This includes the detailing and execution of all banquet events and the hiring, training, and supervising of all related F&B staff. The Banquet Manager will apply all experience and knowledge to assure that the wants and needs of members and guests are consistently met and/or exceeded. The Banquet Manager will work closely with the Director of Sales. Essential Duties and Responsibilities: Communication with private event client after the Director of Sales has contracted an event Gather details of event to include, but not limited to: menu details, guest count, room setup, bar setup, conduct tastings, upselling opportunities, etc. Direct management of the banquet staff for all assigned functions Conducting ongoing training; constantly updating the personnel as procedures evolve Enforcing proper uniforms and hygiene for the staff Institute and implement all Human Resource guidelines Uphold all Food and Beverage policies Maintain all RAMP standards Ensuring all employees are conducting themselves in a professional manner Inspects and assists with banquet setup and break down of all tables/chairs, buffets, equipment, decorations, BOH service areas and related activities in a timely manner Provide excellent food and beverage service for all banquet events and outings Manage revenue by tracking any additional charges incurred at the event Manage payroll and operating expenses to ensure target profit margins are achieved for each event Ensure satisfaction by communicating with the client throughout the event regarding any changes, substitutions, or special requests Assisting the staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); Following up with the host at the conclusion of the event Program and maintain all point of sale software Assist with all banquet and event sales Assists in planning, promoting, and generating enthusiasm and interest for club events Work directly with the Director of Sales to implement marketing programs to increase banquet business Conduct training and refresher classes for all F&B personnel in the correct procedures Daily oversight of all F&B accounting procedures Forecasting and budgets pertaining to F&B operation Develop and implement creative strategies to increase revenues Responsible for overall guest satisfaction Fielding all member issue as they arise Assisting the service staff throughout the shift or event as needed Quality assurance (in both the front and back of house) Perform daily walk-through to ensure full compliance with the Department of Health regulation Additional Responsibilities: Preparation of a bi-weekly schedule for all FOH & Banquet staff Conduct daily pre-shift meetings Act as the designated Closing MOD – securing the entire building Maintaining cost controls and completing a monthly beverage inventory Pick up wine & liquor orders as needed Interviewing potential new hires Organizing and enforcing all daily side work sheets When closing, organize all nightly drops, closing procedures, and appropriate cash handling practices Maintaining the ‘staged’ look of our Clubhouse Communicating with the Culinary Team Low inventory or service needs Reservations & pace of dining Dietary restrictions and needs for our members and guests Qualifications, Experience and Skill Requirements: Must have 3-5 years of related experience in F&B management College degree preferred Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint Knowledge of pertinent health regulations and liquor laws Must have food and beverage/ a la carte and banquet experience Proven management experience Strong business aptitude Strong service orientation Excellent written and verbal communication skills Highly organized, efficient, and detail-oriented Must be friendly, outgoing and possess exceptional interpersonal skills Supervisory Duties: All front of house team members including but not limited to: Servers, bartenders, banquet servers, wait assistants, beverage cart drivers, host/hosts, pool servers, snack bar attendants, etc. Working Conditions: Physical activity includes extended periods (6-8 hours) of standing, walking, bending, and scooping. The employee will be required regularly to reach with arms and hands The employee occasionally will be required to lift up to 30lbs. Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas Specific vision abilities include close, distance, color, peripheral vision, and depth perception. Noise level is typically moderate to loud Work extended hours during golf and holiday season Work weekends and holidays