Banquet Manager- Glen Eyrie

The Navigators•Colorado Springs, CO

2d•$24 - $26

About The Position

PRIMARY PURPOSE The Banquet Manager shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose: To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. The Banquet Manager is responsible for implementation of all Food and Beverage functions at The Glen Eyrie Conference Center, ensuring that service standards and departmental policies are followed by banquet staff. The position is primarily concerned with front of house activities. ESSENTIAL FUNCTIONS Banquet Management & Operations Manage dining room and banquet operations, including staffing, scheduling, supplies, equipment, meals, and housekeeping. Ensure all guest experiences align with Glen Eyrie’s mission and standards, including dietary needs and service expectations. Foster a positive, Glen Eyrie–aligned culture, incorporating staff spiritual development, training, and procedure improvements. Collaborate with executive chef , event planners, and other departments to coordinate food, beverage , and event services. Oversee setup, service, and teardown of all events; prepare staff assignments and conduct pre-shift meetings. Inspect meeting rooms and event setups to ensure specifications are met; provide signage and menu information to guests. Address guest concerns promptly and escalate when necessary; notify management of unusual events or issues. Maintain department SOPs, HR compliance, and participate in performance reviews (PPRs) and reporting to the Food & Beverage Director. Lead by example, performing duties alongside banquet staff when needed, and ensure staff present a professional appearance and demeanor. Additional Responsibilities Participate in Navigator s ’ on-site learning and development events, Cultural Development and Diversity trainings , or other non-Navigator developmental events as appropriate . Participate in annual processes , such as the organizational Plan and Progress Review (PPR) , Engagement Survey, Reaffirmation of the Navigators Code of Conduct, Calling-Core Values-Vision, Statement of Faith, Driver’s Authorization , and other releases as . Submit time worked on a weekly basis through the Workday Time Tracking system. Other job-related duties as assigned.

Requirements

Belief in and adherence to the Statement of Faith and Mission of The Navigators .
A minimum of 3 years of server experience is .
Working knowledge of food and beverage preparation and presentation , including proper food handling and food storage practices , is .
Proficiency in Windows operating systems is .
Strong interpersonal and communication skills are , including the ability to communicate clearly and professionally in person, in writing, and over the phone .
Demonstrated leadership and the ability to effectively supervise and support team members is essential.
High school diploma or GED .

Nice To Haves

Experience in table management or floor management is preferred.
Supervisory experience is .
Candidates should demonstrate the ability to work effectively under pressure in a fast-paced food and beverage environment.
An Associate’s degree is preferred , though equivalent experience may be considered.

Responsibilities

Manage dining room and banquet operations, including staffing, scheduling, supplies, equipment, meals, and housekeeping.
Ensure all guest experiences align with Glen Eyrie’s mission and standards, including dietary needs and service expectations.
Foster a positive, Glen Eyrie–aligned culture, incorporating staff spiritual development, training, and procedure improvements.
Collaborate with executive chef , event planners, and other departments to coordinate food, beverage , and event services.
Oversee setup, service, and teardown of all events; prepare staff assignments and conduct pre-shift meetings.
Inspect meeting rooms and event setups to ensure specifications are met; provide signage and menu information to guests.
Address guest concerns promptly and escalate when necessary; notify management of unusual events or issues.
Maintain department SOPs, HR compliance, and participate in performance reviews (PPRs) and reporting to the Food & Beverage Director.
Lead by example, performing duties alongside banquet staff when needed, and ensure staff present a professional appearance and demeanor.
Participate in Navigator s ’ on-site learning and development events, Cultural Development and Diversity trainings , or other non-Navigator developmental events as appropriate .
Participate in annual processes , such as the organizational Plan and Progress Review (PPR) , Engagement Survey, Reaffirmation of the Navigators Code of Conduct, Calling-Core Values-Vision, Statement of Faith, Driver’s Authorization , and other releases as .
Submit time worked on a weekly basis through the Workday Time Tracking system.
Operate Property Management Software for reports to implement functions, manage schedules , etc.
Coordinate the general housekeeping of the shared dining spaces and supply areas
Ensure that quarterly inventory is documented
Along with the Executive Chef, plan, coordinate and implement special events and holiday functions as requested.
Provide new and on-going staff training and development for direct reports
Approve and submit all timesheets for direct reports on a weekly basis by 10:00 am Monday mornings
Pa rticipate i n the annual, organizational Plan and Progress Review (PPR) process for self-evaluation as well as for each direct report
S ubmit expense report as needed due the 15th of each month
Performs other job-related duties as assigned

Benefits

High-Deductible Health Plan: Medical, Dental, Vision, HSA, FSA, Life Insurance, Disability, EAP, 401a and 403b retirement options.
Up to 15 paid holidays per year, accumulating PTO (vacation, sick, personal).
For detailed information, visit navbenefits.org.

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