Banquet Manager

*I.
Position* *Banquet Manager* *II.
Job Summary (Essential Functions)* Responsible for all food and beverage production and service for the club.
Assists the Clubhouse Manager with the supervision of the catering manager, beverage manager, restaurant manager and managers of all other outlets such as snack bars, half-way houses, etc.
Implement budgets.
Hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
*III.
Job Tasks (Additional Responsibilities) Assist the Clubhouse Manger with the:* * Development of the operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budget goals are attained.
* Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
* Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
* Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
* Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.
* Helps plan and approves the organizational chart, staffing and scheduling procedures and job description and specifications for all department staff.
* Manages the long-range staffing needs of the department.
* Establishes quantity and quality output standards for personnel in all positions within the department.
* Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws, pertaining to alcoholic beverages; assures that all applicable club policies and procedures are followed.
* Researches new products and develops an analysis of the cost and profit benefits.
* Maintains food and beverage personnel records.
* Develops and implements policies and procedures for food and beverage department.
* Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
* Reviews new techniques for food preparation and presentation in a manner and variety that maximizes member and guest satisfaction and minimizes food costs.
* Consults daily with the executive chef, catering director, purchasing agent and other applicable club administrators to help assure the highest level of member satisfaction at minimum cost.
* Greets guests and oversees actual service on a routine, random basis.
* Helps develop wine lists and bottle or glass wine sales promotion programs.
* Develops on-going professional development and training programs for food production, service and bar production and service personnel * Ensures correct handling procedures to minimize china and glassware breakage and food waste.
* Addresses member and guest complaints and advises the general manager about appropriate corrective actions taken.
* Develops interesting ways of promoting club functions in the dining room, lounge and other outlets.
* Assists in planning and implementing procedures for special club events and banquet functions.
* Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
* Monitors employee dress codes according to policies and procedures.
* Approves all product invoices before submitting to the accounting department.
* Manages physical inventory verification and provides updated information to the accounting department.
* Responsible for the proper accounting and reconciliation of the point-of-sale systems and member revenues.
* Maintains records of special events, house counts, food covers and daily business volumes.
* Ensures that an accurate reservation system is in place.
* Supervises the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service.
* In some clubs, the food and Banquet Manager may also: * Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank you letters.
* Complete periodic china, glass and silverware inventories.
* Maintain personnel files; and * Implement and monitor sanitation and cleaning schedules.
* Responsible for long-range planning for the department in concert with the club’s planning process.
* Works with the general manager and executive chef to establish menu prices for _à la carte_ dining and food and beverage outlets and with the general manager, executive chef and for banquet pricing.
* Establishes and maintains professional business relations with vendors.
* Approves design of all food and beverage and banquet menus (hard copy).
* Works with the controller to identify and develop operating reports of interest to the general manager and for on-going control of the department.
* Recommends to the general manager operating hours for all food and beverage outlets.
* Serves as manager on duty on a scheduled basis.
* Completes other appropriate assignments from the general manager.
*V.
Reports to* Clubhouse Manager *VI.
Supervises* *Banquet Servers and Banquet Bartenders * Job Type: Full-time Pay: $48,000.
00 - $55,000.
00 per year Benefits: * 401(k) * Dental insurance * Health insurance * Paid time off * Vision insurance Experience level: * 1 year Restaurant type: * Casual dining restaurant * Fine dining restaurant Shift: * 10 hour shift * 12 hour shift * 8 hour shift * Day shift * Evening shift * Morning shift Weekly day range: * Every weekend * Monday to Friday Education: * High school or equivalent (Preferred) License/Certification: * Driver's License (Required) Shift availability: * Day Shift (Preferred) * Night Shift (Preferred) * Overnight Shift (Preferred) Work Location: In person