Banquet Manager

What's in it for you?  Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Company provided training & certifications . . . and so much more!

Job Title:             Banquet Manager

Reports To:         Director of Food & Beverage

Education: High school diploma and college preferred, or related experience. Ability to speak, read, write, and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests, and coworkers.

Training and Experience: Minimum of 7 years’ experience in Banquet Services at large high volume private clubs. Must have catering coordination or management experience sales experience is a plus  Wedding operation management is a plus.

Job Knowledge: Working knowledge of banquets and beverage operations, including the use of appropriate equipment and the accompanying safety features, member and guest relations, vendor relations, systems, employee relations, budgets and costs.

Job Summary:  Directs the daily operations of all banquets, maintaining exceptional member and guest relations, the highest of quality standards, to include; top service and overall cleanliness and to maximize sales and profits.

Physical Abilities:  Must be able to work on feet, moving about at a quick pace for several hours at a time.  Able to lift, carry and move up to 35 pounds, to include furniture, glasses, dishes, ice, beer, wine, liquor – individually, on racks, trays or by case.

Job Duties and Responsibilities

1.  Must be able to work a flexible schedule, to include weekends, holidays and split shifts.

2.  Arrive to work on time, consistently.

3.  Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.

4.  Hair must be clean and cut in a becoming style; management has final approval.

5.  Attend all required training, safety courses; attend office and departmental meetings.

6.  Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment. 

7.  Direct the effective and efficient operation of all banquets.

8.  Establish and enforce high standards of appearance, cleanliness, graciousness and service among staff.

9.  Greet members and guests by name whenever possible.

10.  Communicate frequently with members and guests to ensure their total satisfaction and to obtain their feedback, following up on observations, suggestions and any complaints.

11.  Supervise staff (banquet supervisor, banquet captains, banquet servers, banquet set-up staff, beverage department) with regard to recruitment, selection, orientation, training and on-the-job performance.

12.  Staff performance appraisals completed on a timely and consistent basis.

13. Pre-shift educational/motivational meetings executed daily.

14.  Attend BEO meetings.

15.  Circulate constantly throughout the banquet rooms during the principal hours of service, coaching and directing to maintain and increase quality of service.

16.  Ensure that Banquet checks are closed and banquet reports are completed.

17.  Determine consistent table arrangements, table set-ups and contents of side stands and ensure service staff scheduling for private functions.

18.  Review the group function sheets daily and confer with the Banquet Supervisor to ensure service staff scheduling for private functions.

19.  Oversee daily scheduling for staff – working to reduce labor costs.

20.  Maintain high sanitation and safety standards, by training and working daily with staff.

21.  Consult regularly with Director of Food & Beverage and Executive Chef regarding techniques of service, problem functions and the procedures for transferring product from kitchens and storerooms.

22.  Perform and follow-up on any other duties as assigned by the Director of Food & Beverage.

23.  Hold banquet accountable on a daily basis.

24.  Conduct thorough inventories of all banquet and catering supplies.

25.  After conducting comprehensive inventory of all catering and banquet items, work with F&B Director to order items and keep in stock.

26.  Keep all banquet and catering equipment organized and safeguarded from damage. 

27.  Create and monitor closing procedures for Mansion and storage areas.

28.  Coaching and counsel staff on service standards and daily performance opportunities.

29.  Generate new ideas on how to make events run more efficiently.

30.  Empower banquet captains and supervisors leading by example and accountability.

31.  Daily walk through of banquet/event spaces to ensure all items are up to Epping Forest and Health Code standard.

32.  Work directly with F&B Director and Facilities Director to resolve any issues with repair and maintenance of items.

33.  Uphold Uniform and Grooming Standards.

34.  Proactive with future events while ordering equipment, linens, and CGS.

The above description reflects on the general details considered to describe the principle functions of the job.  This is not a detailed description of all the work requirements that may be inherent in the job.  The management reserves the right to alter the above requirements at any time.

Evaluation Criteria

Evaluated on quality and quantity of work performed, attendance and punctuality records, courtesy towards guests/members, relations with other employees, reliability, as well as compliance with all Lodge & Club policies, including dress and grooming code, and where applicable, safety, sanitation, and security procedures and guidelines.  Further evaluation criteria is included on company Employee Evaluation.

Duties are subject to change at the will of Director of Food & Beverage and General Manager

Epping Forest Yacht & Country Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.