Food and Beverage Manger- Banquets

Description

Job Summary (Essential Functions)

Manage and ensure the smooth execution of banquet operations and à la carte dining service within the clubhouse. Maintain a high standard of hospitality, service excellence, and event execution while ensuring compliance with budgetary constraints. Supervise and train staff, optimize revenue opportunities, and enhance the overall dining and event experience for members and guests.

Job Tasks/Duties

Banquet Operations Management

• Plans and oversees banquet setups based on event specifications, including floor plans, table configurations, and service requirements.
• Coordinates with Catering and Culinary teams to ensure seamless event execution.
• Supervises banquet captains, servers, and bartenders to maintain service excellence.
• Conducts pre-shift and pre-event meetings to review event details, guest counts, dietary needs,      and special requests.
• Ensures proper staffing, scheduling, and delegation of banquet duties.
• Manages banquet beverage service, including wine pairings, cocktail execution, and bar operations.
• Oversees post-event breakdowns and ensures proper storage of banquet inventory and equipment.
• Develops banquet service training programs to maintain consistency and elevate service standards.
• Monitors banquet revenue and labor costs, ensuring profitability and efficiency.

À la Carte Dining Room Management

• Designs floor plans according to reservations and anticipated guest flow.
• Ensures a smooth and efficient flow of service in all à la carte dining areas.
• Oversees reservation management, checking table reservation schedules and maintaining an accurate log.
• Greets and seats members and guests, ensuring a warm and professional welcome.
• Maintains constant communication with the kitchen, expediting food service when necessary.
• Directs pre-meal meetings with the dining room team to relay key service details, menu updates, and special requests.
• Supervises service staff performance, ensuring adherence to service standards and club policies.
• Trains staff in different service styles, including American, Russian, French, and buffet.
• Ensures that all side work, table settings, and dining room cleanliness are completed before, during,      and after service.
• Handles guest complaints and special requests, resolving issues promptly.
• Oversees wine and beverage service, assisting members with selections.
• Monitors labor and supplies budgets to align with financial goals.
• Ensures compliance with local and state food and alcohol service regulations.
• Serves as Manager on Duty for dining operations and events.
• Assists in developing menus, wine lists, and beverage promotions in collaboration with the Executive Chef.
• Tracks revenue trends and member preferences to enhance the à la carte dining experience.
• Ensures the security and proper closing of the dining room and banquet spaces at the end of service.

Requirements

Education and Experience

• High school diploma or GED required.
• A four-year college degree in Hospitality is preferred.
• Minimum of three years of supervisory experience in banquets, à la carte dining, catering, or a private club setting.

Job Knowledge, Core Competencies, and Expectations

• Banquets: Leads banquet operations, ensuring flawless execution of club events, private functions,  and member gatherings.
• À la Carte Dining: Oversees daily dining room operations, maintaining high service standards and a superior member experience.
• Maintains a strong presence during service periods, ensuring seamless food and beverage execution.
• Possesses extensive knowledge of banquet service styles, event setups, à la carte dining flow,      and fine dining service techniques.
• Ensures timeliness, efficiency, and quality in all food and beverage operations.
• Knowledgeable in emergency procedures and able to perform leadership roles in critical situations.

 Licenses and Special Permits

• Alcoholic beverage certification.
• Food safety certification.