SCOPE / POSITION OVERVIEW
The Banquet Manager assists the Senior Catering Sales Manager in overseeing all banquet events in the Club. This employee partner supervises set-ups, breakdowns, event functions, staffing levels and quality of service while maintaining Food & Beverage financial goals.

JOB RESPONSIBILITIES

• The Banquet Manager coordinates with the Senior Catering Sales Manager to ensure that all events are well-organized and exceed the expectations of the host.
• Assist in the hiring, training, and proficiency of banquet employees in the food and beverage department, including point of sale system, new food and beverage items, services styles and disciplinary actions.
• Assist in the implementation of policies and procedures for the banquet department.
• Assume and maintain responsibility for the cleanliness and proper set-up of banquet events as specified in the Banquet Event Order.
• Very customer service focused both internally and externally, detail oriented, and excel at maintaining and raising standards Troubleshoot and make recommendations regarding performance issues relating to staff, menus, equipment, and point of sale systems.
• Resolve any member/guest complaints immediately and professionally. Communicate all service issues to Senior Catering Sales Manager & Director Food & Beverage.
• Attend BEO and preconference meetings and work in concert with sales department to coordinate any and all specifications/changes with the end goal being to exceed client satisfaction Open & Close banquet department at designated times using standard opening & closing procedures.
• Answer telephones and communicate information to callers in a pleasant and professional manner.
• Lead pre-shift meetings.
• Handle and count cash, make accurate change, record credit cards and member charges as proscribed by Standard Operating Procedures.
• Ensure compliance of operating guidelines as it relates to R.A.M. Or TIPS programs, as well as operating within all State and Federal Laws, Rules and regulations relating to Alcohol, Cigarette and Tobacco Division
• Greet customer and follow up to see that customer needs are met; make last minute changes and additions to meet changing customer needs.
• Maintain proper documentation of events. Compile and review daily and weekly event sheets to include setup diagrams with each event.
• Establish staff schedules, task assignments, equipment allocation to ensure conformance with department objectives and goals.
• Define event goals, objectives, and specific implementation plans.
• Provide post-event analysis, budget recaps and participant feedback.
• Implement and monitor food and beverage payroll policies, procedures, and controls, with an emphasis on minimizing employee costs.
• Assist with the monthly inventory system.
• Maintain responsibility for authorizing and verifying payroll for the department and monitor policies, procedures, and controls.
• Ensure that the Senior Catering Sales Manager, Food & Beverage Director and/or General Manager are informed of members/guests who may be intoxicated. Any member/guest who is clearly intoxicated is not to be served.
• Operate within all guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc. and implement PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to the food and beverage operations.
• Ensure that service procedures are adhered to as outlined in the TPC Brand Standards including that members/guests are greeted and seated promptly.
• Work with service staff and bartenders to develop daily, weekly and monthly cleaning scheduled. Inspect all areas to ensure schedules are adhered to.
• Assist with expediting food and beverages as needed.
• Special projects or other duties as assigned.

REQUIRED SKILLS
High school diploma or equivalent education, plus two to three additional years of hospitality management education or equivalent experience.
Thorough knowledge of general business administration practices, state liquor and sanitation laws as applied to food and beverage service operational practices and procedures as would be acquired through at least four years of similar experience in progressively responsible positions. Prior supervisory experience required.

This position manages employees and is responsible for the performance management and hiring of the employees within the department.

WORKING CONDITIONS
This job operates in a professional office environment and routinely uses standard office equipment. While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Job Type: Full-time

Pay: $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Restaurant experience: 1 year (Preferred)

Work Location: In person