Banquet Services Manager

The Event Services Manager provides hands-on leadership and operational oversight for intimate, high-service banquets and dining functions, and private member events. Duties performed by the Event Services Manager include supervising banquet and fine dining personnel, monitoring inventory levels and training dining room staff. As directed by the Club's policy and procedures, the Event Services Manager will also ensure member and guest satisfaction through outstanding food and beverage service and presentation.

• Collaborate with the Food & Beverage Manager, Catering Manager and Executive Chef, and other management team members to ensure the successful execution of fine dining, banquets, and related functions.
• Plan, organize, and oversee banquet operations, including service standards, staffing, and event logistics.
• Develop and implement operational procedures and service standards for all areas of the Club.
• Recruit, train, and supervise banquet staff; monitor performance and maintain grooming and service quality standards.
• Prepare and manage staff schedules to ensure adequate coverage for all events and approve timesheets.
• Maintain inventory of banquet service equipment and supplies; monitor revenues and adjust procedures as needed.
• Act as liaison between banquet service personnel and kitchen staff to ensure smooth coordination of events.
• Communicate event details to staff, including menu items, beverage information, and service flow.
• Ensure compliance with Smart Serve and health and safety regulations and maintain a clean, safe environment.
• Handle member and guest inquiries or complaints professionally and promptly.
• Negotiate arrangements with suppliers and clients for food, beverages, and event services.
• Conduct regular inspections of service areas and equipment to uphold quality standards.
• Ensure accurate and timely billing for events in coordination with the Catering Manager.
• Participate in scheduled staff and management meetings.
• Perform additional tasks and special projects

What You'll Be Doing:

Education & Certifications

• Completion of a college or other program related to hospitality, or food and beverage service management is required.
• Responsible beverage service certification (SMART SERVE) is required for managers of establishments serving alcoholic beverages.
• Several years of experience in the food service sector, including supervisory experience, are required.
• Highly proficient in Microsoft Office (Word, Excel and Outlook) and the use of the internet
• Proficiency in JONAS program banquet module is required
• Ability to comprehend departmental accounting and budgetary processes, prepare, analyze and summarize event orders

Experience

• 3 - 5 years of experience in Banquet Service is required
• A minimum of 2 years in a supervisory position at a Hotel or Private Club is required

Physical Demands and Work Environment

• Prolonged standing and walking account for more than half of the workday.
• Frequent bending, twisting, and reaching during service and event setup.
• Repetitive motions associated with supervising service operations and handling equipment and supplies.
• Manual handling of materials, including moderate lifting and carrying of items weighing 8-15 lbs.
• Primarily an indoor, environmentally controlled work environment, with occasional exposure to outdoor or seasonal facilities during special events.
• Work is performed in close physical proximity to others, including staff, members, and guests.
• Use of standard safety equipment and adherence to established health and safety procedures.

Compensation: The expected compensation range for this role is $55,000 - $75,000 year. We'll place you within the range based on your demonstrated skills, relevant experience, and internal equity considerations.