BANQUETS MANAGER

The Banquets Manager is responsible for the daily operation of event functions at Farmington Country Club, including hiring, training, and supervising a team of over 30 employees and four assistant managers. The role involves managing event service to maintain high standards, developing budgets, implementing training programs, and ensuring clean and safe service areas. The manager works closely with culinary, beverage, and service teams to deliver cohesive, high-quality experiences for member events, from intimate gatherings to large-scale club functions.

Responsibilities

• Hire, train, and lead the Event service team of 30+ employees and 4 assistant managers;
• Work with the Director of Food and Beverage to articulate a department vision that aligns with the vision for the Club
• Develop annual department and individual goals and take responsibility for their achievement
• Participate in the development of the annual budget for the department and ensure that all budgeted objectives are met
• Manage event service, to maintain high standards of quality
• Maintain active floor presence throughout the event, greeting host and being readily available for their needs
• Work with the Beverage Manager to ensure that event beverage service program goals are met, including setup standards, TIPS training, controls, monthly inventory, requisitions, and adherence to state liquor laws
• Ensure service consistency
• Manage staff schedules and monitor time and attendance policy
• Develop and implement service training programs and materials
• Conduct staff performance reviews
• Ensure the proper completion of checklists
• Ensure that event service areas are clean, safe, and sanitary at all times
• Provide accurate and timely information for the billing process
• Participate in daily meetings with event service and event kitchen staff
• Participate in weekly banquet/catering meetings
• Participate in regular meetings with the Director of Food and Beverage
• Develop and implement employee incentive programs that create teamwork and achievement of goals
• Promote and demonstrate strong interdepartmental relations
• Serve on the Club’s Safety Committee and Closing Manger on Duty rotation

Requirements

• A minimum of 5 years of similar, supervisory experience in a restaurant, resort, hotel, or club environment
• College degree in Hospitality Management or Business preferred
• Experience managing similar volume levels and a large team of line level staff and assistant managers;
• Advanced knowledge of beverage and wine service; beverage certifications preferred;
• Demonstrated ability to provide outstanding customer service;
• Strong interpersonal and communication skills with the ability to work well in a team;
• High level of proficiency in Microsoft Office applications (i.e., Word, Excel, and Outlook);
• High level of proficiency in Point of Sale, Time and Attendance and Inventory applications;
• Excellent organizational skills and the ability to multitask effectively in a high-paced environment;
• Must be able to walk and stand for eight hours consecutively;
• Ability to lift and carry up to fifty (50) pounds;

Benefits

• Competitive salary commensurate with experience and qualifications
• Full benefits package that includes health insurance, life insurance, generous paid time off, and 401K and club-funded retirement plans