Banquet Manager

The Banquet Manager is responsible for the management of the Conference Center in the manner most pleasing to members and guests, assuring a high standard of appearance, hospitality and service in personnel and cleanliness of the event facility. The Banquet Manager is responsible for hiring, training, coaching, and disciplining private event staff with direct oversight of all events. Specifically, the Banquet Manager must: Review all written communication, i.e., BEOs, to determine appropriate staffing levels, room/station assignments, buffet décor, and enhancement as they relate to private events and meeting room set-ups. Communicate all changes within the Food and Beverage Department and other supportive departments prior to and during events. Maintain a strong client relationship and ensure that all specifications are communicated to and executed by all operating departments making for a successful meeting experience for the event planner and attendees. Maintain constant communication with the Private Event Sales Team and Food & Beverage Director as it applies to the client at hand. Schedule both service and bar personnel, and plan room set-up based upon anticipated guest counts and customer needs as outlined within the BEO’s and discussed in the weekly BEO meetings. Communicate all daily activities, in person, to the other private event personnel to ensure smooth transition and follow-up from one function to another. Create, modify, and implement SOPs in accordance with the Conference Center needs as well as the standards of Heritage Golf Group. Greet patrons arriving in a pleasant manner, making them feel welcome. Develop and implement a training plan to ensure a high quality presentation and level of customer service within the Conference Center service staff. Manage, in conjunction with the Food & Beverage Director, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to events and private event services. Give daily support and guidance to fellow private event personnel, as well as monitor job performance to ensure a successful event/private event experience by our guests. Provide appropriate daily, weekly, monthly reports concerning employee hours, schedules, pay rates, distribution of service charges, etc. Serve as a liaison between the Conference Center operations and kitchen staff. Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all private event levels. Coordinate with Housekeeping and General Manager to ensure the highest level of service delivery. Assure that the Conference Center and other club areas are secure at the end of the business day and that all rooms are “room ready” to the standards of Heritage Golf Group. Plan for and schedule equipment and supply requirements for the department and maintain accountability for the cost, utilization and performance of employees and equipment. This includes proper linen ordering and management. Maintain responsibility for training and proficiency of Conference Center employees. Ensure all private event wait staff wear appropriate proper and clean uniform; name badge as required and maintain personal hygiene. Ensure that the Conference Center staff provides immediate and proper attention to the patron. Rectify any complaint immediately. Perform other functions, as needed, to assist in the daily operations of the Conference Center, and the Food and Beverage Department as a whole. Assist in monthly Beverage inventory including counting, inputting, and organizing. Qualifications 3–5 years of experience in banquet, private event, food and beverage, or hospitality operations, with previous supervisory or management experience preferred. Experience managing weddings, corporate meetings, private parties, banquets, or other high-volume events. Strong working knowledge of banquet operations, including BEO execution, event set-up, staffing, service standards, and breakdown procedures. Demonstrated ability to hire, train, schedule, coach, and supervise banquet and service staff. Strong leadership and interpersonal skills with the ability to motivate a team and maintain high standards of service. Excellent organizational and time-management skills with the ability to manage multiple events and priorities simultaneously. Strong communication skills and the ability to work effectively with clients, event sales, culinary teams, management, and other departments. Proven ability to anticipate guest needs, resolve concerns professionally, and deliver a high level of hospitality and customer service. Experience managing labor, scheduling, inventory, linens, china, glassware, silverware, and other banquet supplies preferred. Ability to read and execute Banquet Event Orders (BEOs) and communicate event requirements to appropriate departments. Proficiency with basic computer systems, including Microsoft Office and scheduling, payroll, or event-management software. Ability to work a flexible schedule based on event needs, including evenings, weekends, and holidays. Ability to stand and walk for extended periods and lift, carry, push, or pull items associated with banquet and event operations. High school diploma or equivalent required; degree or coursework in Hospitality Management, Food & Beverage Management, or a related field preferred. Previous private club, country club, hotel, resort, or upscale event venue experience is a plus. #J-18808-Ljbffr