Banquet Manager

Overview:

The Banquet Manager is responsible for implementing and maintaining the services, procedures, and team dynamics that drive overall member satisfaction in Private and Club Events. This person supports the Banquet service team with preparation and execution of Special Events. The Banquet Manager is a member of the Clubhouse Leadership team and is expected to lead by example in all areas. He/she will assist in all areas as assigned, energizing the “The answer is yes, now what is the question?” philosophy, and maintaining the high standards of service and behavior of the Country Club of Birmingham.

Salary: $75,000-$85,000

Key Responsibilities:

• Lead the banquet team in providing exceptional service and experiences, while often executing multiple events at a time.
• Oversee the implementation and compliance of CCB’s banquet service training program.
• Write, monitor, and evaluate the weekly schedules and payroll budget.
• Build strong relationships to foster high levels of teamwork. Responsible for coaching all team members and ensuring all performance standards are in place and met.
• Administer inventory programs for all supplies and uniforms on a quarterly basis and ensures ongoing care and appropriate replacement plans are in place.
• Attend weekly Food & Beverage meetings.

General Job Description & Duties:

• To develop and implement strategies for food and beverage operations that are aligned with the Country Club of Birmingham’s overall philosophy.
• Schedule’s personnel and oversees special functions based upon anticipated member/guest needs. This includes Baquet Captains, Servers and Bartenders.
• Assumes MOD/Closing Manager duties when assigned to do so by the F&B Director.
• Create an exceptional experience for guests.
• Carefully supervises all Banquet staff and Banquet Bartenders to help assure proper service.
• Hires, trains, supervises, and evaluates Banquet staff and Banquet Bartenders.
• Provides appropriate reports to include bar bills, captain reports, employee hours, schedules, pay rates, job changes, monthly billing, and other reports as necessary.
• Constantly seeking opportunities to engage membership and guests and follow up on their experience.
• Receives and resolves complaints concerning food, beverage, and service.
• Serves as liaison between the Banquet staff and kitchen. Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed.
• Conduct/direct pre-shift meetings with the banquet personnel. Relay any information and policy changes and briefs personnel on details pertaining to the evening.
• Maintain consistent communication with banquet team about the days and weeks events.
• Assures the correct appearance, cleanliness and safety of banquet areas, equipment, and fixtures. Checks the maintenance of all equipment in the banquet rooms and reports deficiencies and maintenance concerns.
• Maintains an inventory of items including silverware, coffee pots, water pitchers, salt and pepper holders, and sugar bowls and ensures that they are properly stored and accounted for.
• Aid in preparing the budget; monitor actual versus budgeted expenses and take corrective action as appropriate.
• Monitor’s banquet labor and adjusts as necessary to achieve financial goals. This includes the use of temporary labor when necessary.
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Recruit and select the employees needed to provide the CCB experience.
• Conduct regularly scheduled training to ensure flawless execution.
• Provide employees with the tools and environment they need to succeed.
• Develop and implement strategies and practices that support employee retention.

Qualifications:

• Previous experience in banquet and/or restaurant service.
• Assist other areas within the Club just as other managers will do for the banquets department.
• Strong leadership skills with the ability to motivate and manage a team of diverse backgrounds.
• Knowledge of food preparation techniques and various types of banquet service standards.
• Excellent communication and interpersonal skills for effective member and client interaction.
• Ability to multitask in a fast-paced and ever-changing environment while keeping an even temperament.
• Stay organized and plan ahead for the needs of the banquet department.
• Experience in interviewing, hiring, training, and disciplining staff.
• Familiarity with bartending and serving while showing a willingness to do so.
• Proficient in Microsoft Office with the ability to learn new systems.
• Willingness to work early mornings and evenings, weekends and holidays.
• Perform other tasks as assigned by the F&B Director and/or Assistant General Manager.
• Bilingual a plus.

Education:

• A degree in Hospitality Management is preferred but not required, or 2-3 years Food and Beverage/Banquet management experience with a proven track record of successful member services and satisfaction.
• Country Club or hotel experience a plus.