Banquets Manager

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This range is provided by St. Andrews Country Club. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$65,000.00/yr - $95,000.00/yr

Position Summary:

The Banquet Manager will be responsible for the successful management of all events including set-up, service, and break down of events; while adhering to the highest standards set forth by the club reflected by staff appearance, hospitality, quality of service and cleanliness.

Other responsibilities will include but not be limited to supervising and trainingbanquet/event staff, supervisingbanquet/event execution; and assisting with other duties in other areas of the club, as needed.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

· Acknowledge, greet and thank Members and guests in all areas of the Club.

· Take an active role in service daily. Remain highly visible during the event(s).

· Lead the pre-service Daily Line-Up. Ensure it is effective and informative with all necessary staff.

· Establish standards of “excellence” of service and implement training procedures to ensure excellent service.

· Work closely with Human Resources to interview and hire the best employees possible.

· Assure that effective training for new staff and professional development activities for experienced staff are planned and implemented.

· Coordinate the activities of Front of the House and Back of the House leading to an exceptional service and culinary experience for the Members.

· Maintain a Food Bible and Beverage Bible for staff. In addition, develop other training materials as needed.

· Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.

· Address member and guest complaints and advise the Director of Catering and Events and other Managers about appropriate corrective actions taken

· Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”

· Evaluate and supervise performance and dress codes. Carry out disciplinary action as needed, in accordance with the Club’s policies, working with HR and ensure that communication is open, concise, constructive and timely.

· Follow closing procedures including a thorough check out of service staff and event spaces (indoor and outdoor).

· Complete a daily manager’s report for the MOD of the next shift. Email end of shift reports to all pertinent staff. Maintain follow-up reports for major events and complete consumption billing within 12 hours of event.

· Lead the setup, and scheduling of banquet/event team.

· Assists with development of banquet staffing budget.

· Review the final setup inclusive of labels or service standards.

· Billing and toll event recaps.

· Identify requirements to strive for success and work with the culinary team to execute service for BOH and FOH

Knowledge and Skill Requirements:

· Minimum of five years’ experience required in a supervisory/managerial role

· Bachelor’s Degree from a four-year college or university in Hotel/Restaurant Management preferred or equivalent combination of college and experience

· Private Club experience preferred

· Proven experience in fast paced service environment

· Computer skills with emphasis on Microsoft Office Products, to include, but not required:
Club Essential, Social Tables and Caterease

· Excellent written and spoken communication skills.

· Multi-task oriented.

· Knowledge of workplace safety and legal procedures

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education & Work Experience Requirements:

· High School Diploma or G.E.D. preferred.

· Minimum of 3 years of relevant food and beverage management experience, preferably…