Banquet Manager - Revere Golf Club

Description

Banquet Manager - Revere Golf Club

Summary

To supervise and manage all phases of all types of banquet and catering functions; coordinate the banquet team’s activities on a daily and per-event basis; and ensure that each event’s Banquet Event Order (BEO) is executed as agreed upon and contracted with the client.

The Banquet Manager oversees the banquet event and ensures that all service standards, departmental policies and event accounting procedures are followed by banquet staff. The Banquet Manager also acts as the single point of contact for the banquet host during the function, as needed.

In addition to responsibilities during events, the Banquet Manager handles the banquet administrative duties such as tendering the events in the POS, ordering, scheduling, inventory control, performance reviews, and other associated tasks as required by the Director of Food and Beverage.

Essential Duties and Responsibilities:

• Meet and greet clients.
• Oversee catered functions, in-house and off-site.
• Responsible for making the function space visually appealing and presenting the menu offerings for the event.
• Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas.
• Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the banquet and catering sections in the shift assigned.
• Responsible for consistently implementing the service standards and operating procedures in the banquet and catering service of Revere Golf Club.
• Provide excellent customer service and ensure that customer needs are met.
• Provide unique and creative ideas to enhance meeting and group experiences.
• Supervise events and team members throughout service.
• Guide the banquet servers in set up of tables and place settings.
• Attend the weekly BEO meeting and remain versed with all current and upcoming event details.
• Offer feedback on how to execute an event efficiently.
• Resolve staff and customer concerns quickly and efficiently.
• Coordinate with the culinary staff before, during, and after events.
• Create and administer scheduling, training and event performance reviews.
• Prepare a weekly duty chart to correspond with banquet functions and to manage labor efficiently.
• Assist and support the Executive Chef and the culinary team to provide excellent food offerings and guest service.
• Organize transportation of food and equipment to off-site catering events.
• Responsible for monthly banquet inventory of food and non-food items.
• Ensure that sufficient operating guest supplies, beverage supplies and operating equipment for functions are stocked to par.
• Speak with others using clear and professional language and answer telephones using appropriate etiquette.
• Conduct pre-shift meetings with staff.
• Conduct monthly staff meetings.
• Assign sidework and seating charts for staff to follow for every event.
• Ensure all staff gets rest/meal breaks according to state laws.
• Be able to work outside in the weather elements when necessary.
• Perform additional duties as assigned by the Director of Food and Beverage or General Manager.
• Ensure that service fees collected from each event are accurately reported, and identify the staff to be paid from those fees.

Qualifications:

• High school diploma or GED
• Experience operating sales and catering software.
• Experience operating point-of-sale (POS) software.
• Must be able to stand, sit, or walk for extended periods of time, and move, lift, carry, push, pull and place objects weighing up to 25 pounds without assistance.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Working knowledge of Microsoft Office products, including Excel
• Five years of banquet management experience in a hotel or restaurant setting
• In-depth knowledge of the catering menu, food preparation, and presentation.
• Ability to work under pressure and long or split shifts.
• Level: Experienced

Job Shift: Any

Job Categories: Food and Beverage

Pay: $58,000.00 - $62,000.00 per year + 5% of service charge 

Benefits:

• Employee discount
• Paid time off

Work Location: In person