Banquet Lead

Bass Pro Shops•Ridgedale, MO

About The Position

The Banquet Lead helps daily operations within the department including restaurant appearance, presentation, customer experience, professional leadership, and directions to all employees. ESSENTIAL FUNCTIONS: Ensures compliance with operational standards, company policies, federal/state/local laws and ordinances. Previews daily BEOs. Follows proper personal hygiene and sanitation standards set by health department. Supervises the hourly team, leading them with enthusiasm. Enforces safety and sanitary practices. Completes all relevant SOPS (compliance and procedural items). Completes all relevant Systems in Place. Exercises good judgement and makes well-informed decisions. Set up banquet rooms according to event orders, including tables, chairs, staging, dance floors, linens, risers, and décor. Break down and reset rooms after events following departmental timelines. Move, lift, and position banquet furniture and equipment safely and efficiently. Ensure meeting rooms are clean, organized, and event-ready before guest arrival. Assist with room flips and multiple events within tight timeframes. Maintain cleanliness and orderly appearance of banquet spaces, storage areas, and equipment. Report maintenance issues, damaged furniture, or safety concerns to management. Assist Banquet Service staff as needed during events. Provide courteous, professional service to guests and internal team members. ALL OTHER DUTIES AS ASSIGNED

Requirements

Minimum Degree Required: High School Diploma or Equivalent
Certificate(s) or License(s): Valid Driver’s License
Food handler and beverage service permit
Years of experience: 1-2 years with banquets service preferred
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
Guest and Personal Service - Knowledge of principles and processes for providing guest and personal services. This includes guests’ needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.
Regularly walks, sits, stands, and lifts up to 50 lbs.
Occasionally works on a computer.
Performs tasks and duties under general supervision, using established procedures and innovation.
Chooses from limited alternatives to resolve problems.
Occasional independent judgment is required to complete work assignments.
Often makes recommendations to work procedures, policies, and practices.

Responsibilities

Ensures compliance with operational standards, company policies, federal/state/local laws and ordinances.
Previews daily BEOs.
Follows proper personal hygiene and sanitation standards set by health department.
Supervises the hourly team, leading them with enthusiasm.
Enforces safety and sanitary practices.
Completes all relevant SOPS (compliance and procedural items).
Completes all relevant Systems in Place.
Exercises good judgement and makes well-informed decisions.
Set up banquet rooms according to event orders, including tables, chairs, staging, dance floors, linens, risers, and décor.
Break down and reset rooms after events following departmental timelines.
Move, lift, and position banquet furniture and equipment safely and efficiently.
Ensure meeting rooms are clean, organized, and event-ready before guest arrival.
Assist with room flips and multiple events within tight timeframes.
Maintain cleanliness and orderly appearance of banquet spaces, storage areas, and equipment.
Report maintenance issues, damaged furniture, or safety concerns to management.
Assist Banquet Service staff as needed during events.
Provide courteous, professional service to guests and internal team members.

Benefits

Enjoy discounts on retail merchandise, our restaurants, world-class resorts and conservation attractions!
Medical
Dental
Vision
Health Savings Account
Flexible Spending Account
Voluntary benefits
401k Retirement Savings
Paid holidays
Paid vacation
Paid sick time
Bass Pro Cares Fund
And more!