Banquet Manager

Bluejack National • Montgomery, TX

4d • Onsite

About The Position

The Banquet Manager is primarily responsible for the successful execution of all Bluejack National events. The role coordinates event planning and execution with the Event & Catering Team, Culinary Team, and F&B Manager team, and is involved in food and beverage service across outlets, major club functions, and other assigned projects. The position works closely with operational departments throughout Bluejack National and may perform crossover duties in multiple areas.

The Banquet Manager manages private and member events and daily food and beverage operations, maintains service and safety standards, hires and develops staff, controls expenses and inventory, and ensures banquet equipment and operating procedures are maintained. The manager also supports member relationships and satisfaction, coordinates event layouts and equipment, communicates across departments, and collaborates on menus, training, policies, and standards.

The role requires a flexible schedule on weekdays, weekends, and holidays according to business needs. Work takes place across indoor and outdoor facilities on a 767-acre property, in varying weather conditions. The employee is regularly required to stand and move around for most or all of a shift, and may need to drive a golf cart between areas of the property.

Requirements

• At least 4 years of hospitality industry experience in a supervisory or management role, emphasizing banquets and Food & Beverage.
• Service-oriented style and professional presentation skills.
• Skills in interpersonal communication, organization, financial knowledge, and team building.
• Ability to delegate, follow up, and relate positively and effectively to staff, guests, clients, and members.
• Valid Texas Driver’s License and ability to meet the driver safety policy requirements.
• Ability to stand and move around for the entirety or majority of a shift.
• Ability to push, pull, bend, lift, and/or move up to 50 pounds.
• Ability to drive a golf cart safely and securely between areas of the property.

Nice To Haves

• A degree in hotel or hospitality management is an asset but not required.

Responsibilities

• Manage and execute all aspects of private and member events within the Club.
• Manage daily food and beverage operations and adhere to food, health, and safety standards.
• Hire, train, and manage food and beverage staff.
• Build and maintain effective working relationships with members, vendors, and suppliers.
• Maintain a visible presence during banquet events to welcome members and guests and ensure prompt, efficient, knowledgeable service.
• Plan venue layouts according to guest counts and event types.
• Greet and farewell members warmly and sincerely, using their names when possible; anticipate and meet guest needs while following Food & Beverage Standards.
• Monitor and share member feedback to ensure operating standards meet or exceed expectations.
• Communicate and coordinate operational activities with key relationships across the Club.
• Collaborate with the Director of Food & Beverage on F&B training, policies, and standards.
• Maintain standard operating procedures and ensure operations comply with TABC and state and county liquor laws.
• Discuss sales contract details with the Catering & Events Team.
• Select and procure event-related rental small wares.
• Control labor, linen, breakage, shrinkage, beverage, equipment, and supply expenses.
• Maintain banquet equipment and manage banquet equipment inventory and cost control.
• Supervise placement of tables, chairs, cutlery, plates, glasses, linens, centerpieces, heating lamps, serving utensils, carving stations, and other banquet equipment.
• Maintain appropriate par levels for food, beverage, china, and supplies in areas of responsibility.
• Communicate maintenance and repair needs to the appropriate departments.
• Collaborate with the Director of Food & Beverage, Catering Team, and Culinary Team to develop creative menus based on event and member needs.
• Complete required documentation in a timely manner.
• Verify opening and closing procedures for each supervised Food & Beverage position.
• Prepare weekly schedules for F&B employees in the area of responsibility.
• Maintain the F&B point-of-sale system so it accurately reflects menu offerings.
• Maintain open communication with staff and handle conflict resolution.
• Handle member problems and complaints professionally or refer them to the Director of Food & Beverage for support.
• Attend relevant operational meetings and complete required daily, weekly, and monthly reports.
• Assist with special projects assigned by management.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed