BANQUET SUPERVISOR

GATE HR•Jacksonville, FL

About The Position

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team. Epping Forest Yacht Club is one of the most premier places to work in Northeast Florida. Apply today and take advantage of a unique opportunity to work at this historic property. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team. What's in it for you? Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Company provided training & certifications . . . and so much more! EDUCATION: Ability to read, write, speak and follow written and/or oral direction in English. TRAINING AND EXPERIENCE: Minimum of three years full service restaurant, private club server or banquet server experience. Minimum of two years management or supervisory position experience. Must have good organizational skills. JOB KNOWLEDGE: Must have a basic understanding of food service (fine dining etiquette, continental cuisine, wines and beverage service.) JOB SUMMARY: The person who fills this position is responsible for the successful operation of all special events coordinated through the Catering Events Department. PHYSICAL ABILITIES: Physical requirements include the ability to work on your feet, moving about at a quick pace for long hours at a time; must be able to lift, carry and move a minimum of fifty pounds, to include furniture, glasses, dishes, ice, beer, wine, liquor – individually, on racks and/or by cases. Must successfully pass a drug screening examination. Appearance must be neat and professional. Must maintain a courteous approach in dealing with members, public, vendors and fellow staff members.

Requirements

Ability to read, write, speak and follow written and/or oral direction in English.
Minimum of three years full service restaurant, private club server or banquet server experience.
Minimum of two years management or supervisory position experience.
Must have good organizational skills.
Must have a basic understanding of food service (fine dining etiquette, continental cuisine, wines and beverage service.)
Physical requirements include the ability to work on your feet, moving about at a quick pace for long hours at a time; must be able to lift, carry and move a minimum of fifty pounds, to include furniture, glasses, dishes, ice, beer, wine, liquor – individually, on racks and/or by cases.
Must successfully pass a drug screening examination.
Appearance must be neat and professional.
Must maintain a courteous approach in dealing with members, public, vendors and fellow staff members.

Responsibilities

Be punctual at all times and arrive to work on time, consistently.
Must be able to work a flexible schedule, to include weekends and holidays.
Clothing must be in proper taste, crisp, clean, and in good repair, upon entering the property.
Demeanor must be professional and welcoming.
Hair must be clean and cut in a becoming style; Management has final approval.
Must set a proper example in personal appearance, including appropriate dress for the activity and personal hygiene.
Meet and exceed all of the requirements of a banquet server as listed on the banquet server’s job description.
Supervise the banquet service staff according to their job description to maximize their ability through ongoing training programs; operational, food, beverage, and wine programs.
Work in cooperative and supportive manner under the Director of Catering, Catering Sales Manager, and Banquets Director.
Train and execute orientation of new employees.
Scheduling of the staff for the following week will need to be completed no later than the preceding Monday.
Minimize labor through creative planning, appropriate scheduling and proactive management.
Create new and unique food and beverage displays.
Communicate closely with the coordinator of the event, paying close attention to each detail, insuring member satisfaction.
Daily plan of operations will be written by the Assistant Director of Food & Beverage and/or the Captain each day prior to the arrival of the service staff and as directed. This will include set up assignments, each aspect of every server’s operational duties and their closing/reset assignments.
Perform bar requisition and distribution.
Member charge tickets for Special Function Orders will be rung into the Point of Sale by the Banquet Supervisor and/or Assistant Director of Food & Beverage.
Schedule and perform weekly and monthly cleaning of the banquet facilities with the service Staff.
Monthly inventory will be scheduled and supervised by the captain and/or the Service Director.
Perform the closing walk through and lock up of the Catering Events areas and/ or Mansion.
Perform and follow up on any other duties assigned by the Assistant Director, Director of Catering and Catering Sales Manager.
Must be detail oriented; full attention is required to every detail listed on the function order. Close communication between the Banquet Captain and Coordinator of the event is vital.