Banquet Manager

Overview

The Banquet Manager will manage and will be responsible for Food and Beverage Service in the Banquet area as well as member service throughout the Club. Assists the Management Team in planning, developing, and controlling club operations toward member and guest satisfaction. Coordinates training and service standards of banquet and service staff. Compensation and benefits package is commensurate with ability, experience, and performance.

Primary Responsibilities

• Daily Operations
• Creates and distributes buffet diagrams for all assigned events
• Provide pre-set-up shift meetings with banquet staff when they arrive for shifts. This pre-meeting will include assigning specific duties to each person on staff.
• Monitors all assigned set-up shifts and maintains a hands-on approach as needed.
• Adheres to and develops standardized Banquet setup procedures and diagrams.
• Inspects all Front of the House service personnel for proper uniform, hygiene, and grooming and takes immediate action to correct inadequacies.
• Inspect all private dining rooms prior to the start of each assigned function to ensure proper setup and preparation.
• Dismisses staff at the conclusion of each function after staff duties are complete and inspected.
• Treat all Club staff with respect, dignity, and kindness
• General Operations
• Completes regular Upper-Level inspections for cleanliness and repair.
• Utilizes the Management Handbook and Party Book as a standard reference for banquet management and operating policies
• Assists in the development and execution of recurrent training programs
• Communicates all employee directives to staff in an organized and timely manner
• Assists in maintaining pars and supplies for all necessary Banquet Items
• Event Management
• Greet members by name whenever possible. Ensures that their preferences and requests are executed completely and promptly.
• Observe club policies when dealing with both Members and Non-members; remain discreet in conversation with or concerning Members, guests, other employees, or Club happenings.
• Serves as Maitre'd for Club Events
• Works with Catering to establish seating requirements and special requests
• Submits Billing no later than 48 hours after event completion
• Responsible for tracking Labor Costs for assigned events
• Oversees all banquet functions as assigned.
• Maintains frequent "Manager Presence" in banquet dining rooms.
• Reports to Management and Catering on all pertinent details of events execution, completion and Member satisfaction.
• Administration
• Works consistently with HR to onboard new staff throughout the year as needed
• Interviews, hires, disciplines, and coaches banquet service staff.
• Ensures that all new employee paperwork and proper documentation is completed in full prior to the beginning of the new employee's first shift.
• Seeks out opportunities in the local community to network and recruit.
• Schedule staffing within prescribed ratios. Maintain payroll records accurately and in a timely fashion.
• Demonstrates consistency when upholding Club policies including documenting tardiness, absenteeism, improper uniforms, and any other infractions.
• Provides banquet staff with continuous feedback both positive and constructive to assist in employee development.
• Completes annual performance reviews for banquet staff, and party services staff; completes payroll status change forms each year in conjunction with fellow Assistant Managers.
• Responds to employee inquiries with a sense of urgency; carefully review employee concerns and take appropriate action.
• Develops, participates in, and supports employee incentive programs.
• Completes all objectives and special projects on a timely basis as assigned by the Clubhouse Manager or General Manager.
• Must be familiar with all general Club rules and regulations, membership information, plus policies and procedures governing each department within the Clubhouse.
• Inventory
• Conducts assigned equipment inventory on a quarterly basis and records results on the appropriate spreadsheet.
• Maintains inventory log identifying items in circulation and in storage.
• Calculates loss ratios and prepares replacement proposals.
• Communicates anticipated operational needs in a timely fashion.

Desired Education & Experience

Bachelor's Degree (in Hospitality Management a plus). Certification from recognized organizations such as Court of Master Sommelier, WSET, Society of Wine Educators. 5+ years of Food and Beverage Experience. TABC certified.

Requirements

Job position Requirements

Seniority level

Employment type

Job function

Location : Houston, TX

Salary : $100,000 - $200,000

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