The Banquet Manager oversees the day-to-day operations of banquet services, managing the planning and execution of various events including private parties, corporate functions, and Member gatherings. The role ensures high standards of service, efficiency, and guest satisfaction are consistently met. Reporting to the Director of Banquets or Director of Food & Beverage, the manager recruits, trains, and supervises banquet service personnel, creates staff schedules, and coordinates with the Event Sales Director. They also oversee room setup, event operations, and post-event follow-ups to resolve any issues.

Responsibilities

Recruit, train, and supervise banquet service personnel according to club procedures.
Implement and monitor training programs, including required certifications , to ensure staff adherence to Invited’s service standards.
Create and manage staff schedule, adjusting as needed based on event requirements and labor budgets.
Communicate with the Event Sales Director to confirm staffing and execution plans for private functions.
Review reservation books and functions sheets to ensure proper room setup and alignment with event specifications.
Ensure accurate timekeeping by monitoring staff hours and adherence to the timekeeping policy, verifying both employee and supervisor approvals.
Oversee the setup and breakdown of banquet rooms, ensuring they align with event function sheets and reservations details.
Oversee banquet and event operations, ensuring food is served promptly and to standard. Conduct post-event follow-ups with the host to ensure their satisfaction and resolve any issues through service recovery.
Handle event payments and related paperwork, adhering to Club accounting processes.
Document tasks and important details in the MOD log to ensure smooth communication between shifts.
Greet Members by name with a warm welcome, providing personalized service and fostering a positive atmosphere.
Ensure side work and housekeeping tasks are completed in line with service standards and expectations, maintaining organized and sanitary work areas.
Complete additional duties as assigned by management.

Requirements

A high school diploma or equivalent.
A minimum of 2 years of experience in a supervisory role within the Club environment or Food & Beverage industry.
Completion of all food & beverage online training modules: Service Training, Host Training, Bartender Training, Server Assistant Training, Banquet Server Training, Beverage Cart Attendant Training, Kitchen, Employee Training, F&B Refresh Training, Culinary Safety, Food Safety, and Alcohol Safety.

Nice to have

Bachelor’s degree in the Food & Beverage industry.
Experience handling highly confidential material such as member and employee data. Proficient in computer skills, including spreadsheet software, with strong communication abilities and demonstrated leadership skills.

Benefits

Medical, dental, and vision coverage
Life insurance
Short-term and long-term disability insurance
401(k) retirement savings plan
Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members)