Banquet Manager

Summary:

Supervises the activities of Banquet Servers, Set-Up staff, Food Runners and Buffet Attendants in the provision of a high quality and satisfying dining experience for members and guests. Oversees the setup and breakdown for all dining areas, public common areas, lounges and meeting rooms, including all indoor and outdoor common areas.  Ensures that all special events are setup as per the Banquet Event Order (BEO).

Essential Duties and Responsibilities include the following;

• Trains, disciplines and supervises banquet and setup staff.

• Schedules, assigns and directs the work of setup and banquet staff.
• Monitor payroll on a daily basis, controlling overtime for setup and banquet staff.
• Provides a list of open and closing assignments such as side work prior to staff arrival and ensures that all opening, closing and running side work is completed throughout the shift.
• Ensures that all tables are setup properly and according to the floor plan.
• Administers shift meeting prior to each shift covering special events and shift focus, kitchen or food issues, and feedback from the staff for Banquet and Setup teams.
• Works closely with the Banquet Chef on providing and creating the best member experience.
• Ensures staff is in proper uniform (including safety equipment) and well-groomed and on time for daily shift meeting.
• Maintains accurate point-of-sale (POS) information at all times to ensure proper flow of service and accurate checks to members (member events only).
• Ensures that all necessary checks are totaled and in proper order and turned into accounting or the Director of Catering for member events.
• Ensures dining facilities are always kept to the standards of The Polo Club.
• Remains on the floor throughout the shift for any special member and/or employee needs.
• Ensures rental equipment is received and returned
• Protects all Banquet equipment, club assets and LED lights.
• Sets up and breaks down all social and member related functions and coordinates activities between departments.
• Maintain monthly inventory of banquet props and equipment.
• Ordering of linen and is fully responsible for all Banquet linen storage and inventory.
• Attends weekly BEO meetings.
• Conducts daily walk through of meeting rooms and makes sure they are up to club standards.

• Ensures work areas are organized, clean, stocked and ready for the next shift.

• Communicates with members, co-workers, management and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Develops and enforces standard operating procedures for the Banquet department.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Leads by example.
• Performs other duties as assigned by the Director of Club Operations and Director of Catering.

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Knowledge, Skills and Abilities:

• Must have complete knowledge and be capable of performing all hourly job duties.
• Requires excellent customer service and interpersonal skills.
• Must have strong organizational skills.
• Must have strong supervisory and leadership skills.
• Previous club experience preferred.

• Ability to verbally communicate well in English and in writing.
• Ability to understand and carry out verbal and written instructions in writing.
• Ability to interact professionally and maintain effective working relationships with superiors, co-workers and members.
• Must be able to multi-task and work in a fast paced environment.

Supervisory Responsibilities:

Supervises employees in the Banquet department and setup team. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training, planning, assigning, and directing work; addressing complaints and resolving problems.  Makes recommendations at to the hiring and firing of employees.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma or general education degree (GED); plus two to four years related experience and/or training; or equivalent combination of education and experience.

Language Skills:

Ability to communicate well in English. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of members or employees of organization.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to calculate amounts such as discounts, percentages and rate.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills:

Knowledge and use of Microsoft Word, Excel and Power Point. Knowledge of IBS computer software for Catering and Events. Timeco for payroll purposes.

Certificates, Licenses, Registrations:

Serve Safe, Alcohol Awareness, CPR and AED certifications.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move 25 to 50 pounds. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception and ability to adjust focus.  While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl and taste or smell.

Work Environment: