Catering Banquet Manager
Commonwealth National Golf Club:
A private golf club in Horsham, Pennsylvania, with 275 golfing members focused on excellence in golf and the accompanying F&B services and products. The club is over 30 years old and is held in high esteem by the local and regional golfing community and associations. We pride ourselves on hospitality excellence and the win-win-win relationships between the owners, the members, service management, and the team. Our team members are long-tenured, reflecting the positive environment created by ownership and the two-way loyalty it has encouraged and nurtured.
About the Role:
The Catering Banquet Manager is a leader of the Catering Operations department and displays the highest levels of integrity, teamwork, leadership, innovative thinking, organization, and salesmanship. This manager is responsible for maintaining a high-energy, detail-oriented, highly respected, and high-achieving department created by the Catering Sales Director and Banquet Chef.
Responsibilities:
· Help establish, suggest improvements, and coordinate all operations regarding catering and banquet sales, operations, and repeat / referral business, as well as assist with Manor House's marketing messaging.
· Leading by example. Working holidays if/as necessary and an overall schedule that communicates his/her dedication and devotion to the club and the leadership position.
· Meets minimally, at least quarterly, with the catering director to review past performance and future obligations, performance, policies, sales, and events.
· Assists with overseeing and achieving a respected and financially successful catering operations program as per budgeted goals.
· Attend and manage events to ensure successful relationships with existing clients and cultivate new client leads.
· Annually assist the C.S.D. in collecting and disseminating accurate competitive comparison information regarding menus, pricing, offerings, and proximity.
· Be a team player in everyday work and all interactions with fellow managers and associates.
· Create a welcoming, positive, and detail-oriented environment for team members.
· Assist in budgeting, forecasting, and controlling costs to provide ownership with consistent financial results reflective of annual budget(s) and goal(s).
· Maintain positive interpersonal and professional relationships with all department heads, supervisors/team members, general manager, and ownership.
· Assist C.S.D. in updating all documents/collateral presented to prospective clients, placed on the website and The Knot, etc., annually and as needed.
· Develop floor plans for events if and as requested.
· Place orders for rentals and other special products and services for events as needed/requested.
· Work closely with the banquet chef, captains, and operations team to ensure proper policies and procedures are followed. This will allow us to reach and exceed our goals and reflect the quality of our brand and image that is consistent with our mission.
· Attend weekly Event Order meetings with the F&B team.
· Scheduling Front of the House employees for events on a Monthly basis.
· Conduct supply inventory and ordering consistently with position.
· Hire, train, and supervise all front-of-the-house team members at MH.
· Communicate professionally and effectively with the MH chef and Executive Chef, the operations team, and the operational employees to ensure the client’s needs are met and exceeded expectations.
· Consistently representing the club and brand, projecting the highest possible image and presentation of self, and always talking positively about ownership, management, members, and the team.
· All the above and any other duties and responsibilities added from time to time by the general manager and/or ownership.
About the Role:
· Full-time, year-round position with full benefits to include:
o Competitive salary and subjective annual bonus determined by ownership
o Health insurance for self and qualified families with generous owner subsidy
o 401k match when qualified to participate (after 1st year of employment)
o Vacation / Personal Time based on tenure
o Reimbursement/ payment of agreed-upon education programs as determined by the general manager
· Department Manager.
· Expectations of the typical workweek:
o In-season:50 – 55 hours depending on the week’s events/time of season/club activity, spread equitably and efficiently between all areas of responsibility while not over-extending self in any one area.
o Off-season: 30 – 36 hours spread equitably and efficiently in all areas of responsibility while allowing for some downtime for self and team to recover and reinvigorate for the upcoming selling season.
Qualifications
- Proven experience in staff training and management within a catering or hospitality environment
- Strong food service management and kitchen management skills
- Supervisory experience with a focus on team management
- Familiarity with food preparation and inventory control
- Background in banquet and casual dining settings
- Knowledge of fine dining service practices
Job Type: Full-time
Pay: From $25.00 per hour
Benefits:
- 401(k)
- Health insurance
- Paid time off
Experience:
- Hospitality: 1 year (Required)
Ability to Commute:
- Horsham, PA 19044 (Required)
Ability to Relocate:
- Horsham, PA 19044: Relocate before starting work (Required)
Work Location: In person
