Job Summary
The Interim Banquet Manager / Captain is a temporary position anticipated to run from September 2026 through January 2027. The role requires flexibility and consistent availability based on the Club’s event schedule, including evenings, weekends, and holidays throughout the assignment, particularly during the Club’s busy holiday season. Reporting to the Director of Food & Beverage, this role provides day-to-day leadership and operational oversight of banquet and event service. The position combines hands-on event leadership with select management responsibilities, including BEO management, staffing and scheduling, and operational planning.
Compensation
Salary is negotiable and will be determined based on the selected candidate’s qualifications and experience.
Essential Functions
- Lead the setup, service, and breakdown of banquet functions, private events, and Club-sponsored activities.
- Review Banquet Event Orders (BEOs) to anticipate event needs and ensure specifications, timelines, layouts, menus, linen and supply orders, staffing assignments, and special requests are accurately coordinated and executed.
- Support the Director of Food & Beverage during line-up meetings and coordinate staffing, schedules, and assignments to clearly communicate event details, service expectations, and ensure appropriate coverage and efficient execution.
- Assist with maintaining banquet supplies, linens, equipment, and operational inventory and communicate purchasing needs as appropriate.
- Oversee event setup and breakdown, including table settings, décor, and equipment, in accordance with BEOs and Club standards.
- Monitor event flow and service quality, proactively addressing concerns while serving as a primary on-floor contact for hosts, members, and guests.
- Participate in post-event evaluations and identify opportunities to improve service, efficiency, and the member and guest experience.
- Communicate significant operational issues, member concerns, staffing challenges, or event changes to the Director of Food & Beverage.
- Ensure compliance with Club service, conduct, grooming, food safety, sanitation, alcohol service, and workplace safety standards.
Physical Requirements
- Ability to stand and walk for up to four hours without during event setup and service.
- Ability to lift, carry, and balance trays, equipment, and supplies weighing up to 50 pounds.
- Frequent bending, reaching, kneeling, and crouching as required by banquet operations.
- Ability to push, pull, and move banquet equipment and supplies as needed.
- Ability to work a flexible schedule based on operational needs, including evenings, weekends, and holidays.
Qualifications
- Minimum 2 years of banquet management or hospitality supervisory experience; private club or luxury hotel experience preferred
- Strong leadership, communication, and organizational skills.
- Ability to accurately read, interpret, and execute Banquet Event Orders (BEOs).
- Ability to manage multiple events and priorities with grace and efficiency.
- Detail-oriented with a passion for hospitality and member satisfaction.
- Proficient in banquet software, POS systems, floor mapping tools, and Microsoft Office Suite.
- Management ServSafe and RBS required.
Work Location: In person
