Overview
The Banquet and Event Manager will be responsible with selling, planning and executing the banquet service function of the club. The Manager is responsible for all aspects of banquet and special event operations and service, including, but not limited to, financial accountability, leadership, staff training, guest service, cost and quality controls, and F&B sales support. Leads and supervises banquet service personnel to assure member and guest satisfaction through proper food and beverage service and presentation.
Specific Duties
Responsible for booking catered events at Niagara Falls Country Club and prospecting for additional client bookings.
- Responsible for Wedding events at Niagara Falls Country Club.
- Meet with clients and plan events in a detailed fashion.
- Generate BEO’s in a timely fashion and distribute to appropriate departments.
- Responsible for organizing, developing, and managing internal Clubhouse Events.
- Organize and maintain all booking contracts and deposits.
- Maintain correspondence with clients before and after events Ensures that all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing.
- Meet weekly with Food and Beverage Team to review upcoming events.
- Produce Weekly Event Summary and distribute accordingly.
- Assist members with social and golf mailings.
- Serves as a liaison between banquet service personnel and other staff members.
Attends pre-function meetings with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
Ensures that all banquet staff are well groomed and in proper uniform (including name tags).
Acts as Host manager at special, private functions and may greet and seat guests as necessary.
Regularly inspects all front and back of the house service areas and equipment to assure that sanitation, safety, energy management, preventative maintenance and other standards for the department are met.
Assumes Opening or Closing manager or manager on duty responsibilities when assigned.
Makes recommendations for the replacement and upgrading of banquet service equipment.
Ensures all functions are set and staff is prepared and organized before required time on BEO
Answers the telephone; acts as a receptionist when necessary; and assists with members inquires.
Takes reservations for club outlets and events as necessary.
Attends meetings with the general manager, clubhouse manager, board of directors, executive committee, club staff and others.
Covers Restaurant Managers shifts in all F&B outlets during slow times, shoulder seasons and winter season.
- All other duties as assigned by Clubhouse Manager.
Skills & Attributes
Extremely detail-oriented
- The ability to take direction well, be creativeand think quickly
- Excellent organizational and communicative skills, detailed oriented with the ability to handle multiple projects and events.
- Ability to read and interpret department financial statements, budgets, and has the ability to utilize the data to improve profit margins
- Maintain focus on business trends pertaining to F&B, banquet displays, and steps of service.
- Hospitable & Gracious
Motivated & Assertive
Independent & Resourceful
- Ability to solve problems calmly and quickly
- Weekend & Holiday availability – Applicants must be willing to work weekends and holidays.
- Computer skills – Applicants must have knowledge of Microsoft Office Suite, including Word, Publisher and Excel. Menu Pro and Jonas (POS).
Education: Bachelor’s Degree in restaurant/hospitality management preferred. 2-3 years in similar Banquet Manager position with responsibilities which must include BEO management and working directly with banquet clients.
Physical Requirements: Walking, talking, standing, sitting, keyboarding, occasional lifting up to 25 pounds.
Pay: $70,000.00 - $85,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
People with a criminal record are encouraged to apply
Work Location: In person
