Banquet Manager

AUGUSTA COUNTRY CLUB INCORPORATED•Augusta, GA

5d•$65,000•Onsite

About The Position

Join our work family! We are currently looking for someone to complete our food and beverage management team with a Banquet Manager. This position is a part of many special life events such as wedding receptions to important business meetings and a large income producer. We are fortunate to serve most of Augusta’s business and city leaders. Augusta Country Club is rich in local history and serves as the oldest golf club in the area. The Banquet Manager supervises, coordinates, and participates in the operations of private events, hiring, directing, training, and supervising all banquet team members. They execute all event orders and ensure set up of all rooms and ballroom for banquets, meetings, and other social functions. This role is responsible for the coordination of food and beverage service for events held in the club. The Banquet Manager works closely with the Event Planners, Assistant General Manager and Executive Chef to ensure events run smoothly and members’/guests’ needs are met.

Requirements

High school diploma; 4 years’ experience in the event management, food and beverage, or related professional area.
OR 4-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years’ experience in the event management, food and beverage, sales and marketing, or related professional area.

Responsibilities

Manages Banquet Operations: Projects supply needs for the department, (e.g., China, glass, buffet presentations, props). Applies knowledge of all laws, as they relate to an event. Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. Adheres to and reinforces all standards, policies, and procedures. Manages departmental inventories and maintains equipment. Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. Schedules banquet service staff to forecast and service standards, while maximizing profits.
Participates in and Leads Banquet Teams: Sets goals and delegates tasks to improve departmental performance. Conducts monthly department meetings with the Banquet team. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. Acts as a liaison to the kitchen staff. Leads shifts and actively participates in the servicing of events.
Ensures and Provides Exceptional Customer Service: Sets a positive example for member relations. Interacts with members/guests to obtain feedback on product quality and service levels. Responds to and handles member/guest problems and complaints. Empowers employees to provide excellent customer service. Ensures employees understand expectations and parameters. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.