Banquet Manager

Title: Banquet Manager

Reports to: Food & Beverage Director

Overview

The Banquet Manager is responsible for implementing and maintaining the services, procedures, and team dynamics that drive overall member satisfaction in Private 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.

Key Responsibilities

• 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 and 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 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.
• 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.
• Conducts/directs pre-shift meetings with the banquet personnel. Relays any information and policy changes and briefs personnel on details pertaining to the evening.
• 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 ensure that they are properly stored and accounted for.
• Aid in preparing the budget; monitor actual versus budgeted expenses and takes corrective action as appropriate.
• Monitor’s banquet labor adjusts as necessary to achieve financial goals.
• Create an environment for employees that are 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.

Requirements

• 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.
• 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 as needed.
• Perform other tasks as assigned by the F&B Director and/or Assistant General Manager.
• Bilingual a plus.

Education

• A minimum of a bachelor’s degree preferably in Hospitality Management from an accredited university or 2-3 years Food and Beverage management experience with a proven track record of successful member services and satisfaction.
• Country Club experience a plus.

Benefits

• Health and Dental Insurance
• Vision Insurance
• 401K matching
• Life Insurance
• Short-Term and Long-Term Disability
• Flexible Spending Account
• Wellness Program
• Employee Assistance Program
• Vacation, Sick and Personal Time
• Employee Meals provided
• Golf Privileges on Mondays