Banquet Manager

JOB TITLE: Banquet Manager

DEPARTMENT: Food & Beverage

REPORTS TO: Food & Beverage Director

JOB SUMMARY: The Banquet Manager is responsible for directing the activities of all Banquet/Catering events.

JOB TASKS:

• Train and supervise all Banquet employees in accordance with Company Policies.
• Examine Banquet room(s) prior to each event and/or meal period to ensure the event is properly set up and supplied.
• Maintain the organization and cleanliness of the Banquet areas continually during all hours of operation.
• Assist in the responsibility over food and beverage controls.
• Immediately communicate with Chef any increase or decrease in the party sizes.
• Notify Human Resources via email for any temporary labor necessary to staff events.
• Ensure that all food and beverage is presented according to specifications on BEO.
• Circulate through each Banquet event to ensure Member and guest satisfaction.
• Handle any complaints then document; notify Food and Beverage Manager and/or GM immediately.
• Control all Banquet labor; complete DMR daily to record labor dollars used.                                         
• Assist in taking inventories and notifying the Food and Beverage Director of any necessary supplies for Banquet needs.
• Design diagrams for buffet set ups, table set ups, stage placement, podium placement, etc.
• Create schedules for the banquet team that are performance based and are in line with costs and budgets.
• Working knowledge of Club policies and guidelines as outlined in the Oregon Golf Club Employee Handbook.
• Checks out the team using checklists for opening and closing duties.
• Documents all safety incidents and starts the reporting process. 
• Attends food and beverage staff, management meetings, supervisor trainings and weekly BEO meeting.
• Establishes and maintains a regular cleaning and maintenance schedule for all Banquet areas and equipment.
• Acts as FOH MOD support; ensures that service lineups and meetings are held daily; completes daily Captain’s reports and emails to F&B management team and General Manager.
• When in MOD role, responds to complaints or suggestions about the food and service.
• Obtains cash banks from the Accounting Manager for any cash bar events; confirms the amount of cash is correct; counts the cash after the event and verifies the amounts on the cash bank reconciliation sheet.
• Regular attendance is required between the assigned start and end times for work. Exhibits a regular and punctual attendance habit to comply with existing attendance requirements.
• It is an essential function of the job that the individual will not be a direct threat to the health or safety of themselves, others, or property. Direct threat is defined as a significant risk of substantial harm that cannot be eliminated or reduced to an acceptable level by reasonable accommodation without creating an undue hardship on the company.
• Maintains the professional competence, ethical integrity, knowledge and skills necessary for the satisfactory performance of all assigned responsibilities.
• Follow any other job-related instructions and perform any other job-related duties requested by management.
• Works in a constant state of alertness and in a safe manner.

SAFETY REQUIREMENTS:

• Ensure that the set up and arrangement of all private rooms do not block or restrict any fire exits.
• That all electrical requirements of all contractors (bands, decorators, florists, photographers, etc.) must comply with the Club's existing capacity. All electrical cords must be secured in a fashion so as not to create a hazard.

EDUCATION AND/OR EXPERIENCE:

• Must have 2 years of experience in Food and Beverage Management.

SAFETY SENSITIVE:

• This position is designated as a safety sensitive position because it requires working with highly sensitive and confidential Company and member/customer information and operating or monitoring of heavy equipment of machinery. This position is one in which a lapse of attention could result in injury, illness, or death. Performing this job in a discreet and professional manner requires alertness at all times. Any lapse in attention could have a significant financial impact on the Company and its customers.

SPECIAL REQUIREMENTS:

• Must be innovative and look for areas that need improvement.
• Must be proficient in Microsoft office.
• Must be able to work in a constant state of alertness and concentrate for long periods of time.
• Must be able to work a flexible schedule to include weekends and holidays as needed.
• Must be self-motivated; able to work well as a team or independently.
• Must be detail oriented.
• Must have excellent communications skills, both written and verbal.

PHYSICAL FUNCTIONS:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. To perform this job successfully, an individual must be able to perform each of the essential functions satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions, provided it does not create an undue hardship on the Company.

• While performing the duties of this job, the employee is required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl, and/or sit up to 10 hours per day.
• Use hands to finger, handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient enough to communicate with members, guests, and co-workers.
• Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to push, pull or lift up to 50lbs.
• Independent mobility throughout the Clubhouse