Banquet/Event Manager

Description

Title: Banquet Manager

Classification: Exempt

Reports to: F&B Manager/Director

Summary:

The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Touchstone’s food and beverage standards and company policies and procedures. This position supervises event room set-ups, service, execution and maintenance of all banquet functions and banquet equipment. This role is a highly-detailed role within the Club to complete event requirement and create an appealing experience for members and guests.

Essential job functions:

• Represents management at functions.
• Determines set-ups in conjunction with F&B Director
• Acts as liaison between event vendors including audio visual and third party contractors for set up, delivery and pickup.
• Coordinates functions with service staff, Chef and Director of Food & Beverage to ensure that guest satisfaction is achieved through effective supervision and delegation of functions
• Checks on food quality and courteous performance of entire banquet staff.
• Works with Catering and Services team on the closing out of banquet events
• Reports accurate numbers on event attendance, consumption items and cash transactions.
• Supervise event floor during operations and ensure staff and stations are functioning properly.
• Ensures constant communication is maintained with the Catering, Sales, Kitchen and Banquet department.
• Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
• Ensure and complete processing payroll including calculating number of hours worked and gratuity distribution utilizing dynamic scheduling to prevent over staffing or overtime.
• Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
• Briefs waiters on functions, timing and procedure of service.
• Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
• Identify and implement cost and quality control measures
• Maintains and manages equipment inventory.
• Maintains records, reports, closing reports and payroll costs.
• Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
• Reacts to the increase or decrease of business volume and makes schedules accordingly.
• Reports accurate numbers on event attendance, consumption items and cash transactions.
• Maximizes profits in the department through effective management techniques keeping in mind at all times member/guest satisfaction.
• Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
• Monitors and execute cleanliness standards in kitchen, service corridors and meeting rooms.
• Prepares for and conducts departmental meetings.
• Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
• Prepares for and conducts departmental meetings.
• Ability to use moderately complex computer software.
• Perform other related duties that may be assigned by Management.

Requirements

Physical Demands:

• Must be able to frequently sit, stand, bend, kneel, walk and crouch
• Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects.

Qualifications:

• State required alcohol seller server certification and food handling certification
• Requires ability to frequently lift/move up to 30lbs.
• At least one year Banquet Server experience.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

I have read and understand all of the above. I have reviewed the principle duties for which I am responsible as well as the working conditions and physical requirements. I understand this document does not create an employment contract, and that I am employed by the Company on an “At Will” basis. I further understand that this position description supersedes any and all prior descriptions issued.

EOE/M/F/Vet/Disabled