MEDINAH COUNTRY CLUB Banquet Manager Salary in the United States

Description

Mission

Medinah Country Club has, since 1924 enjoyed a vast and rich history. Medinah Country Club is truly a special place, and our staff is the cornerstone of our world-class organization.  We employ people who genuinely have a servant’s heart and approach customer service with the purest of attitudes.  It is their commitment to excellence that provides an unparalleled experience for our members and honored guests each and every day, and we look forward to building upon this foundation.

Key Relatinships:

Internal:  Food and Beverage Staff, Colleagues, Fellow Employees, Management

External:  Members and Guests

Brief Summary:

Our successful Banquet Manager will oversee all Banquet Operations, forecasting, planning and managing staff and financials; with the goal of maximizing sales and revenue while exceeding member and guest expectations.

Duties and Responsibilities

• Assures the effective orientation and training for new staff and develops ongoing training programs for the existing staff in maintaining the highest in standards.

• Hire, train and develop staff into a highly skilled, fully capable, professional, and successful team, maximizing retention.

• Recruit, assess and select F&B team members, new and existing.  Develop, motivate, evaluate, discipline and reward employees in order to ensure success in the following:

  • High level departmental productivity

  • Best use of talent and capabilities within the department

  •   Maintaining/enhancing F&B management continuity and succession planning in order to fulfill present and future needs

  • Cooperation, collaboration and team building with individuals and other departments

  • High Member and Guest Satisfaction

• Manage with a Hands-On Approach and directly engage with members, guests and staff.

• Actively participate and have direct involvement in all recruiting efforts. (International, Seasonal Local and Full Time) 

• Work closely with Executive Chef to ensure a Cohesive Team Environment.

• Responsible for the execution and overall service for all member events, club events and private parties.

• Schedules and coordinates personnel requirements for member functions and private parties per budgeted standards.

• Holds pre-function meetings with staff to ensure efficient service, reviews menu, timing, assigns server stations, assigns side work, coordinates timing of each course with kitchen staff and utilizes time for ongoing training.

• Ensures staff is in proper uniform and well-groomed per dress code.

• Completes all Banquet Department accounting procedures in an accurate and timely manner.

• Manages the Banquet Setup staff on a daily basis to provide audio visual needs for all meetings and for the set-up of banquets, meetings, golf outings, and special events.

• Maintains all function space/private party areas in new or like new condition through complete walkthroughs and maintenance requests.

• Regularly inspects all front and back of the house service areas and equipment to assure that sanitation, safety, energy management, preventative maintenance and other standards for the department are met.

• Assures proper inventory of all banquet service and setup equipment and supplies to meet required needs.

• Sets the standards in all banquet/meetings, related operations including innovative and creative Food & Beverage displays.

• Attends weekly department head and Food & Beverage Meetings and/or BEO Meeting.

• Accepts client/member complaints and works with Assistant General Manager to provide solutions to achieve member satisfaction in a professional and timely manner.

• Handles employee concerns, promotes a positive work environment and promotes a positive team atmosphere with all management and staff.

• Develops an operating budget for the Banquet Department. After approval, monitors and takes corrective action as necessary to assure that the budget cost goals are attained.

• Conducts employee reviews and recommends wage increases or disciplinary action when needed.

• Develops, maintains and executes ongoing training programs for supervisors.

• Carries out bylaws and policies as set by the Board of Directors.

• Continues to acquire knowledge in the latest trends of special events and service by reading trade publications, attending seminars  and furthering education.

• Initiate new policies and procedures where appropriate to further progress the department.

• Any and all other duties as assigned by the Assistant General Manager or General Manager such as assisting in management of other F&B areas.

Qualifications

• Bachelor’s degree in a related field and/or equivalent experience is preferred.
• 10 -15 years of experience in Food and Beverage Management and Banquet Operations Management, Hotel and/or Private Club.
• 3-5 years of experience in Banquet Sales, preferred, but not mandatory.
• Excellent written and verbal communication skills. 
• Knowledge of computer applications, as they pertain to Food and Beverage Management.
• Ability to present information to the management team in a professional manner. 
• Ability to define and solve problems, collect data, establish facts, and draw valid conclusions. 
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 
• Ability to calculate figures and amounts such as discounts, interest, commissions, percentages, fractions, ratios and proportions.      

Due to the nature of the hospitality business operating 24 hours a day, seven days a week, no set work schedule is guaranteed.  Schedules are subject to modification based on business volume and demand.

“All offers of employment are based upon satisfactory completion of background and drug screening checks.”