Manager Banquet Operations

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TPC Sugarloaf is a premier private club located within the gated community of Sugarloaf Country Club in Duluth, Georgia. As part of the prestigious TPC Network, the Club offers an exceptional country club experience that goes well beyond the golf course. With a wide range of amenities for the entire family, TPC Sugarloaf provides the personalized service and exclusive privileges that define the PGA TOUR's acclaimed network of premier clubs.

Tee up your career as a part of our team with the TPC Network!

This position manages and coordinates all aspects of banquet food and beverage service. Maintain accountability for the cost, utilization, and performance of employees and equipment.

QUALIFICATIONS

• Thorough knowledge of food and beverage service preparation and operational procedures as would normally be acquired through a high school diploma or equivalent education, plus two to three additional years of hospitality management or equivalent experience
• Thorough knowledge of general business administration practices, state liquor and sanitation laws as applied to food and beverage service operational practices and procedures as would be acquired through at least three years of similar experience in progressively responsible positions. Prior supervisory experience required

RESPONSIBILITIES/DUTIES

• Working closely with the Food and beverage Director, Executive Chef, and Catering Sales Managers to oversee the hiring, orientation and training of all banquet service staff
• Plan for and schedule employees, equipment, and supply requirements for the banquet department. Work closely with the Banquets Service and Banquet Beverage managers to assure department is running smoothly and efficiently
• Train employees in all aspects of providing exceptional customer service to our PGA TOUR Players, Members and Guests. Ensure accountability for the cost, utilization and performance of banquet staff as they follow job duties as outlined in their respective job descriptions
• Meet with banquet clients as needed to go over all details prior to event to assure member and guest satisfaction
• Conduct daily pre-shift/ pre-meal meetings prior to each event and relay information pertinent to the day's meal period activities
• Greet members, guests, and clients in a warm, friendly and pleasant manner to make them feel welcome and at ease
• Ensure that the service staff provides immediate and proper attention to all members and guests and resolve any member or guest complaints immediately and professionally
• Ensure the cleanliness, sanitation and proper set up of all banquet and meeting rooms and check maintenance of all equipment in these areas prior to the event
• Ensure that service staff schedules are complete and entered in the KRONOS time keeping system and that they are consistent with the staffing plan as outlined by the Food and Beverage Operating Budget
• Maintain banquet liquor, beer, wine and tobacco inventories, and ensuring appropriate inventory levels through purchase/requisition/inventory control. Maintain bottle and pour cost information as well as ensure the accuracy of the regular inventories of these products
• Assist in the implementation of policies and procedures for the food and beverage department
• Ensure quantity levels of food and beverage products and maintain quality standards in production, services facilities, and to member and guest satisfaction.
• Assist Director F&B in developing the annual beverage budget and business plan and manage by that budget and business plan for all banquet operations
• Close and secure entire club at designated times using standard closing procedures
• Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately open, close and operate the Point of Sale system per the Operating Procedures Manual
• Ensure compliance of operating guidelines as it relates to R.A.M. Or TIPS programs, as well as operating within all State and Federal Laws, Rules and regulations relating to Alcohol, Cigarette…