BANQUET MANAGER

Description

Position Overview:

The Banquet Manager is responsible for coordinating, supervising, and directing all Banquet staff and events in the Club while maintaining high standards and member service levels.

Essential Functions:

• Sets and implement schedules for the banquet department according to union rules.
• Assists in controlling and creating alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product.
• Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation.
• Assists in the completion of all month end Inventories.
• Attends weekly BEO/F&B meetings.
• Assists the Food and Beverage Director with budget development and cost analysis.
• Collaborates with other departments to market ideas to promote business; menu selection; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
• Responsible for managing the floor of all banquet events and develop Standard Operating Procedures for Captains and staff.
• Responsible for managing and maintaining service standards for banquets.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining banquet staff.
• Addresses member complaints and resolve problems timely and effectively.
• Responsible for briefing the staff before each event and inspecting the event space for appropriate set up prior to the event.
• Responsible for ensuring all staff are following proper uniform standards and look their best.
• Ensures proper training of all new employees. Develops ongoing training programs and tests for comprehension.
• Monitors business volume forecasts and plans accordingly in areas of staffing, productivity, costs and other expenses.
• Incorporates safe work practices in job performance for all staff.
• Becomes the systems expert with our property management system such as NorthStar and develops Standard Operating Procedures and training manuals for the staff.
• Covers other F&B outlets as needed.
• Performs other duties as assigned by the Director of Food & Beverage.
• Ensures compliance with health, safety, sanitation and alcohol awareness standards.

Requirements

Education and Experience:

• Bachelor's degree in Hotel Management or related field is preferred; or relevant working experience.
• 5+ years of Food and Beverage operations experience in multiple outlets & Banquets required.
• Previous experience managing a union staff required.
• Previous hotel and/or Club experience is highly preferred.
• TIPS, CPR and NYC Sanitation certifications or the ability to obtain certifications required.

Other Requirements, Reasoning Abilities and Physical Demands:

• Collaborates with all F&B managers and covers in other outlets as necessary.
• Collaborates in the creation and implementation of menus and F&B marketing strategies.
• Establishes and upholds positive and productive working relationships with members and staff.
• Works efficiently, both independently and as part of a team.
• Is organized, exercises sound judgment, performs detailed tasks, understands, follows and gives clear verbal and written direction.
• Job routinely requires sitting, walking, bending, stooping, kneeling, talking, and use of a computer and telephone.
• Ability to constantly move around the facility, carry or lift up to 50 pounds, handle food, objects, products and utensils.
• Must be flexible top work nights, weekends and holidays and be present during all events.