BANQUET MANAGER

The Yale Club of New York City; New York (NY); On-site; USD 60,000 - 85,000; Full time

Job summary

A prestigious club is seeking a Banquet Manager to oversee and enhance service levels during events. The role involves managing all aspects of banquet operations, ensuring quality service, training staff, and maintaining compliance with safety standards. The ideal candidate will have a strong background in food and beverage operations along with exceptional managerial skills.

Qualifications

• 5+ years of Food and Beverage operations experience in multiple outlets & Banquets.
• Previous experience managing union staff.
• TIPS, CPR and NYC Sanitation certifications or ability to obtain certifications required.

Responsibilities

• Coordinate and supervise all Banquet staff and events, ensuring high standards and member service.
• Develop Standard Operating Procedures and manage staff training.
• Monitor business volume forecasts and manage costs accordingly.

Skills

Leadership

Team Collaboration

Time Management

Problem Solving

Customer Service

Education

Bachelor's degree in Hotel Management

Job description

Description

Position Overview:

The Banquet Manager is responsible for coordinating, supervising, and directing all Banquet staff and events in the Club while maintaining high standards and member service levels.

Essential Functions:

• Sets and implement schedules for the banquet department according to union rules.
• Assists in controlling and creating alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product.
• Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation.
• Assists in the completion of all month end Inventories.
• Attends weekly BEO/F&B meetings.
• Assists the Food and Beverage Director with budget development and cost analysis.
• Collaborates with other departments to market ideas to promote business; menu selection; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
• Responsible for managing the floor of all banquet events and develop Standard Operating Procedures for Captains and staff.
• Responsible for managing and maintaining service standards for banquets.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining banquet staff.
• Addresses member complaints and resolve problems timely and effectively.
• Responsible for briefing the staff before each event and inspecting the event space for appropriate set up prior to the event.
• Responsible for ensuring all staff are following proper uniform standards and look their best.
• Ensures proper training of all new employees. Develops ongoing training programs and tests for comprehension.
• Monitors business volume forecasts and plans accordingly in areas of staffing, productivity, costs and other expenses.
• Incorporates safe work practices in job performance for all staff.
• Becomes the systems expert with our property management system such as NorthStar and develops Standard Operating Procedures and training manuals for the staff.
• Covers other F&B outlets as needed.
• Performs other duties as assigned by the Director of Food & Beverage.
• Ensures compliance with health, safety, sanitation and alcohol awareness standards.

Requirements

Education and Experience:

• Bachelor's degree in Hotel Management or related field is preferred; or relevant working experience.
• 5+ years of Food and Beverage operations experience in multiple outlets & Banquets required.
• Previous experience managing a union staff required.
• Previous hotel and/or Club experience is highly preferred.
• TIPS, CPR and NYC Sanitation certifications or the ability to obtain certifications required.

Other Requirements, Reasoning Abilities and Physical Demands:

• Collaborates with all F&B managers and covers in other outlets as necessary.
• Collaborates in the creation and implementation of menus and F&B marketing strategies.
• Establishes and upholds positive and productive working relationships with members and staff.
• Works efficiently, both independently and as part of a team.
• Is organized, exercises sound judgment, performs detailed tasks, understands, follows and gives clear verbal and written direction.
• Job routinely requires sitting, walking, bending, stooping, kneeling, talking, and use of a computer and telephone.
• Ability to constantly move around the facility, carry or lift up to 50 pounds, handle food, objects, products and utensils.
• Must be flexible top work nights, weekends and holidays and be present during all events.