Banquet Lead

Job Description

Job Description

Job Description

Position Title: Banquet Lead

Department: Catering

Reports to: Catering Manager

FLSA Status: Non-Exempt

Job Summary

Operational position to oversee catered events at the Club’s dining facilities for private banquets, business and social meetings, and other member-related parties and activities. Responsible for the operational aspects of preparing and implementing catered events. Work closely with the Banquet Manager, Catering Director, and other departments to ensure that the members and guests’ expectations are exceeded. This is a part-time position that has the potential to be full-time depending on the season and business needs.

Job Responsibilities

• Ensure function is set-up according to specifications of banquet event order (BEO) and catering departmental standards.
• Coordinate banquet set-up and break-down, ensuring all requested equipment and supplies are placed in the appropriate rooms and stored properly after use.
• Check all room sets prior to each event.
• Meet with Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
• Check all dishware, glassware, silverware, and linen items needed for the event, ensure they are clean, matching, and free of chips, cracks, or breaks.
• Inform staff of specific needs for buffets and receptions.
• Ensure there is appropriate staffing for upcoming events.
• Ensure there is adequate inventory for upcoming events.
• Communicate with member or meeting planner handling the function to ensure all needs have been met and to check for any last-minute instructions or changes.
• Observe personnel and event to ensure smooth and efficient operations.
• Address performance problems if one arises and notify Catering Manager for further follow-up.
• Ensure that food is served at the appropriate temperature, and that the entrée is placed properly on table. For receptions, ensure sufficient food is available and any up-sell opportunities are met.
• Maintain general cleanliness and maintenance in all areas of the catering department
• Complete all bills from functions and the necessary day-end paperwork.
• Be aware of upcoming events; review assigned work functions for the entire day and next week.
• Help with office administrative work such as diagrams and schedules
• Help set up AV Needs such as screens and microphones
• Other duties as assigned

Liquor Control and Management (if assigned)

• Managing access to liquor storage areas
• Training bartenders on proper procedures
• Reviewing event tickets and checking back in liquor
• Participating in the F&B Team

Qualifications

• Minimum age of 21
• Minimum three years previous experience in food and beverage as a manager or lead.
• Ability and willingness to work non-traditional days and hours, including weekends and holidays
• Considerable knowledge and all facets of a catering department, i.e. set-up, tear-down, serving, and paperwork.

• Valid Washington State Food & Beverage Permit
• Class 12 Alcohol server permit
• Deep knowledge of wine – varieties, differences in, how to serve properly, etc. a must.
• Ability to multitask, follow through, re-prioritize to meet deadlines.
• Ability to communicate confidently and effectively with both co-workers and peers and the members and guests.
• Ability to communicate and develop effective working relationships with fellow associates, manager, and outside representatives and agencies.
• Ability to take and give directions, delegate, and manage staff.
• Must possess computer skills including Microsoft Office Suite.

• Positive attitude; takes pride and ownership in job.
• Customer-service orientation to create an atmosphere of genuine care for members and guests and to provide a high level of personalized service.
• Ability to think and act quickly, problem-solve, and perform effectively under pressure while maintaining a professional, helpful, and poised demeanor.
• Maintain professional appearance, adhering with the Club’s dress code at all times.

Physical Demands

• This positing requires long periods of standing and walking as well as lifting up to 40lbs. There is frequent reaching with hands and arms along with stooping, kneeling and crouching. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, and the ability to adjust focus. There may be exposure to loud noise, flashing lights, and dark

• Ability to stand for long periods of time; ability to work for long periods of time.

Core Competencies

• TEAMWORK: Actively participates in achievement of team and Club goals for the good of the group, rather than merely for one's own benefit.
• COMMUNICATIONS: Consistently communicates in a clear and concise fashion.
• RESPONSIBILITY: Takes ownership of risks and consequences of decisions and actions and shares successes with supporting team.
• INITIATIVE: Seeks out opportunities that maximize professional growth and contribute to the Club's success.
• RESULTS-ORIENTED: Focuses on achievement of commitments and goals.
• CUSTOMER FOCUS: Places on customer's needs and viewpoint first.

Contacts

This is a high visibly position that interacts daily with members, vendors, employees, various representatives from the community, and suppliers. Part of job performance requires a positive attitude and a real commitment to competence, job knowledge, pride, professional appearance, courtesy, and excellence in customer service. Issues are to be addressed with an attitude of cooperation and problems resolved professionally.

This description has been designed to indicate the general nature and level of work performed by employees within this position. The actual duties, responsibilities, and qualifications may vary based on assignment or group. This job description in no way states or implies that these are the only duties performed by the Catering Captain. S/He is required to follow any other instructions and to perform other duties as required by the supervisor or department head.