Banquet Manager - Revere Golf Club

Western Golf Properties•Henderson, NV

1d•Onsite

About The Position

The Banquet Manager supervises and manages all phases of banquet and catering functions, coordinates the banquet team’s daily and event-specific activities, and ensures each Banquet Event Order (BEO) is carried out as agreed with the client. The role oversees events and ensures banquet staff follow service standards, departmental policies, and event accounting procedures. The Banquet Manager may serve as the banquet host’s primary point of contact during functions. The position also handles administrative duties, including tendering events in the point-of-sale system, ordering, scheduling, inventory control, and performance reviews, as well as other tasks assigned by the Director of Food and Beverage. The manager oversees catered functions both in-house and off-site, coordinates with culinary staff, supports food and guest-service operations, and ensures event spaces, equipment, and supplies are ready and properly maintained.

Requirements

High school diploma or GED.
Five years of banquet management experience in a hotel or restaurant setting.
Experience operating sales and catering software.
Experience operating point-of-sale (POS) software.
Working knowledge of Microsoft Office products, including Excel.
In-depth knowledge of the catering menu, food preparation, and presentation.
Ability to work under pressure and long or split shifts.
Ability to stand, sit, or walk for extended periods and move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Responsibilities

Meet and greet clients and oversee in-house and off-site catered functions.
Ensure function spaces are visually appealing and present menu offerings for events.
Maintain sanitation and cleanliness of work areas, banquet rooms, and storage areas.
Ensure proper use and good working order of equipment, furniture, and fixtures in the banquet and catering sections.
Implement Revere Golf Club’s banquet and catering service standards and operating procedures.
Provide excellent customer service, address customer needs, and offer creative ideas to enhance meeting and group experiences.
Supervise events and team members throughout service, including guiding servers in table setup and place settings.
Attend weekly BEO meetings and stay informed about current and upcoming event details; provide feedback on efficient event execution.
Resolve staff and customer concerns promptly and efficiently.
Coordinate with culinary staff before, during, and after events, and support the Executive Chef and culinary team in providing food and guest service.
Create and administer staff schedules, training, and event performance reviews; prepare a weekly duty chart to manage labor efficiently.
Organize transportation of food and equipment to off-site catering events.
Conduct monthly inventory of banquet food and non-food items and maintain par levels of guest supplies, beverages, and operating equipment.
Communicate clearly and professionally, answer telephones using appropriate etiquette, and conduct pre-shift and monthly staff meetings.
Assign sidework and staff seating charts for each event and ensure staff receive rest and meal breaks according to state laws.
Work outside in weather elements when necessary.
Accurately report service fees collected from each event and identify the staff to be paid from those fees.
Perform additional duties assigned by the Director of Food and Beverage or General Manager.