Special Events & Banquet Manager

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Job Summary

In charge of the special event and banquet functions of the club.  Plan and coordinate events and banquets of the club. Supervise banquet service personnel to assure member and guest satisfaction through proper food and beverage service and presentation.  Maximize the club’s profitability from the special events and banquet function.

 

Job Tasks (Duties):

Works with the Food & Beverage Director, Executive Chef and others to schedule/coordinate personnel requirements for private functions.

Develops detailed plans for each catered event in conjunction with the club’s function committee (Food & Beverage Director, Executive Chef, Executive Sous Chef, Dining Room Manager and Housekeeping Team, as necessary).

Serves as liaison between Food & Beverage service personnel and other staff members on the club’s function committee.

Diagrams buffet tables, guest tables and other function room set-up needs for special events.

Holds pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.

Ensures that all banquet staff are well-groomed and in proper uniform (including name tags).

Assists with on-going sales efforts for group and local function business.

Assists in the preparation of the marketing plan and annual budget to increase the profitability of the banquet operation; monitors performance against budgets; recommends corrective actions as necessary to help assure that budget goals are met.

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

Acts as event manager at private functions and may greet and seat guests as necessary.

Handles member and guest complaints.

Assists with the hiring, training and supervises and evaluates banquet service staff.

Assures that all functions are properly staffed in accordance with the approved banquet staffing schedule.

Assures the neatness, cleanliness and safety of all banquet areas.

Participates in scheduled staff and management meetings.

Assumes Opening or Closing Manager duties and responsibilities when assigned.

Conducts after-event evaluations to improve quality and efficiency of banquet functions.

 

Ensures that all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing.

Recommends advertising.

Plans professional development and training activities for staff.

Performs other tasks as requested by the Food & Beverage Director.

 

Reports to                  

Food & Beverage Manager

 

Supervises

Food & Beverage Service Team

 

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