Banquet Manager - Revere Golf Club
About The Position
The Banquet Manager supervises and manages all phases of banquet and catering functions, coordinating the banquet team’s daily and event-specific activities and ensuring each Banquet Event Order (BEO) is carried out as agreed with the client. The manager oversees event service to ensure staff follow service standards, departmental policies, and accounting procedures, and serves as the banquet host’s main point of contact during functions as needed. The role also includes administrative responsibilities such as entering events in the point-of-sale system, ordering, scheduling, inventory control, and performance reviews, along with other duties assigned by the Director of Food and Beverage. The position supports in-house and off-site events and requires coordination with culinary staff, supervision and training of team members, and attention to guest service, sanitation, equipment, and supplies.
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 appropriately.
- Maintain sanitation and cleanliness in work areas, banquet rooms, and storage areas.
- Ensure proper use and good working order of banquet and catering equipment, furniture, and fixtures.
- Implement banquet and catering service standards and operating procedures consistently.
- Provide excellent customer service and ensure customer needs are met.
- Develop creative ideas to enhance meeting and group experiences.
- Supervise events and team members throughout service.
- Guide banquet servers in setting up tables and place settings.
- Attend weekly BEO meetings and stay informed about current and upcoming events.
- Offer feedback on efficient event execution and resolve staff and customer concerns promptly.
- Coordinate with culinary staff before, during, and after events.
- Create and administer staff schedules, training, and event performance reviews.
- Prepare a weekly duty chart for banquet functions and manage labor efficiently.
- Support the Executive Chef and culinary team in providing excellent food and guest service.
- Organize transportation of food and equipment to off-site catering events.
- Conduct monthly inventory of banquet food and non-food items.
- Maintain par levels of guest supplies, beverage supplies, and operating equipment.
- Communicate professionally and answer telephones using appropriate etiquette.
- Conduct pre-shift and monthly staff meetings.
- Assign sidework and seating charts for staff for each event.
- Ensure staff receive rest and meal breaks in accordance with state laws.
- Work outside in weather elements when necessary.
- Perform additional duties assigned by the Director of Food and Beverage or General Manager.
- Accurately report service fees collected from each event and identify the staff to be paid from those fees.
Benefits
- Employee discount
- Paid time off
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
