Essential Duties & Responsibilities

• • Oversee line-level and supervisory staff in day-to-day banquet operations (including but not limited to preparation, service, breakdown, and cleaning)
  • Maintain atmosphere of respect among all staff, supervisors, and management team
  • Streamline communication between FOH and BOH
  • Facilitate training on service steps and concepts
  • Establish oneself as a resource for event hosts and sponsors
  • Schedule staff and ensure coverage for event changes and pop-ups
  • Perform monthly inventory
  • Ensure opening and closing duties are performed by banquet management team (i.e. assigning prep work, emailing reports, locking storages)
  • Screen, interview, onboard, and train new staff
  • Ensure safety, quality, and operable stock of equipment and product
  • Assist Director and Assistant Director of Food and Beverage with special projects
  • Be willing to work a flexible schedule
  • Show desire to learn and grow within the Club

  • Show respect for others

  • Wine Knowledge is a bonus

  • All other duties as assigned

Required Skills & Abilities

• Ability to stand for extended periods of time
• Ability to push, pull, and lift 50 pounds
• Ability to speak, read, and write in English
• Excellent verbal and written communication skills
• Ability to operate computer systems including but not limited to POS terminals and Microsoft Office Suite
• Ability to work holidays, early mornings, late nights, weekends, and extended hours

Education & Experience 

• Five years experience in club or event operations management preferred
• Degree or certificate in hospitality management preferred

Compensation 

• Annual salary
• 401(k) 
• Healthcare
• Holiday Appreciation Fund

This job is a civilian position and does not require military service (including commission and enlistment)