Banquet Manager

Banquet Manager

Description

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 HCC 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.

• Benefits
• Houston Country Club offers an excellent benefits package.?After 60 days, full-time employees are eligible for:
• Choice of three medical plans, including prescription coverage
• Choice of two dental plans
• Vision insurance
• Employer-paid life and long-term disability insurance
• Voluntary life insurance for spouses and dependents
• Employer-paid Employee Assistance Program (EAP)
• Paid Time Off (PTO) accrues every pay period and may be used after 6 months of employment.?
• Once eligibility criteria are met, our?401(k) plan?allows employees to choose between pre- and post-tax contributions, and we match dollar for dollar up to 4% with immediate vesting.
• The?Houston Country Club Scholarship Fund?was established to assist our employees, their children, and their grandchildren pursue their higher education goals. Recipients may receive up to $10,000 per year to be used for tuition, books, and fees if qualified and awarded.

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

Job position Requirements

• Able to work a varied schedule set according to business needs including evenings, weekends, and holidays.
• Able to stand for extended periods
• Must be a team player.
• Must always professionally conduct oneself.
• An outgoing personality is essential.
• Must be able to work in a busy environment.
• Must be able to work in a warm and humid environment at times.
• Functions outside may require working in hot, sunny, cool, cold, and/or rainy conditions.
• Able to read and write in English at a fluent, professional level
• Bi-lingual Spanish is a plus however not required
• Slip-resistant shoe wear is a must
• Must be able to push, pull, or lift up to 30lbs.
• Must have open availability (AM, PM, Weekend, Holidays shifts are needed per Business needs) Schedule changes may occur due to club and banquet events.
• Dress:
• Professional dress by Department and club policy
• Open-toed shoes are not permitted.
• Slip-resistant dress shoes required
• Safety:
• Is fully aware and responsible for immediate needs in case of accidents and Member and Staff health concerns.
• Member Satisfaction:
• Informs the Director of F&B of constructive criticism, member dissatisfaction, and any staff challenges in a timely fashion.??