Banquet Manager

Bluejack; Texas; On-site; USD 65,000 - 90,000; Full time

Job summary

Bluejack National is seeking a Banquet Manager to lead all aspects of private and member events, coordinating with the Event & Catering Team, Culinary Team, and F&B Manager. The role emphasizes high-quality service, staff leadership, and strict adherence to health and safety standards.

The ideal candidate has at least 4 years in hospitality with banquet-focused supervision. Availability includes weekdays, weekends, and holidays in Texas, with a Texas driver’s license required.

Qualifications

• 4+ years in hospitality with supervisory/management focus on banquets.
• Strong interpersonal, organizational, financial, and team-building skills.
• Ability to delegate and supervise staff effectively.

Responsibilities

• Plan and execute all Bluejack National banquets and events.
• Oversee daily F&B operations and ensure high service standards.
• Supervise training and performance of banquet staff.
• Maintain relationships with members, vendors and guests.
• Coordinate with Event & Catering, Culinary, and F&B teams.

Skills

Hospitality management

Team leadership

Banquet operations

F&B knowledge

Education

Hotel/Hospitality degree

Tools

POS system

Job description

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences, one family, one member, one guest, and one employee at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you. This job description will outline the essential responsibilities to the role.

Job Title:

Banquet Manager

Directly Reports To:

Director of Food and Beverage

FLSA Status:

Exempt

SUMMARY of our Cultural Beliefs:

Be Dependable.

I am loyal to the team and committed to the Bluejack mission and experience.

Integrity First .

I am accountable to be honest and always do the right thing.

Value People.

I empathize and respect others.

Speak Up.

I seek, listen and provide candid feedback to improve performance.

Empowerment.

I have the skills, resources and authority to create memorable experiences.

I seek ways to be extraordinary and deliver a positive impact every day.

Essential Duties and Responsibilities

The Banquet Manager is primarily responsible for the successful execution of all Bluejack National events. Duties will include coordinating with the Event & Catering Team, Culinary Team, and F&B Manager team on the planning and execution of events. The Banquet Manager will have involvement in all aspects of Food and Beverage service to include all outlets, major club functions and other projects and activities assigned to increase relationships within the Bluejack community. This position will have a close working relationship with all operational departments at Bluejack National, including crossover duties in multiple areas.

The essential functions include, but are not limited to the following:

• Manage and execute all aspects of the private and members events within the Club.
• Managing daily food and beverage operations.
• Adhere to food, health and safety standards.
• Hiring, training, and managing food and beverage staff.
• Building and maintain close effective working relationship with members, vendors, and suppliers.
• Maintain high visibility during banquet events to receive members and guests and to ensure prompt, efficient and knowledgeable service.
• Planning the venue layout according to the number of guests and the type of event.
• Offer members a warm and sincere greeting. Use the guest name, if and when possible.
• Anticipate and comply with guest needs while following Food & Beverage Standards.
• Offer members a fond farewell. Give them a warm goodbye and use their names, if and when possible.
• Actively monitor and share on member feedback to ensure standards of operation constantly meet or exceed expectations.
• Effectively communicate and coordinate operational activities with key relationships in all areas of the club.
• Collaborate with Director of Food & Beverage to create F&B trainings, policies, and standards.
• Responsible for maintaining all standard operating procedures.
• Responsible for maintaining operation in accordance with all TABC / state and county liquor laws.
• Discussing sales contract details with the Catering & Events Team.
• Responsible for selecting and procuring all event related rental small wares.
• Responsible for controlling expenses to include: labor, linen, breakage, shrinkage, beverage, equipment, and supplies.
• Responsible for properly maintaining all equipment related to the Banquet Department.
• Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations and any other relevant Banquet equipment.
• Responsible for all banquet related equipment, inventory management, and cost control
• .Ensure par levels in food, beverage, china, and supplies are appropriately maintained at all times in all areas of responsibility.
• Responsible for communicating any maintenance and repair needs to the appropriate departments.
• Collaborate with Director of Food & Beverage, Catering Team, and Culinary Team to put together creative and innovative menus dictated by event and member needs.
• Completing any and all documentation in a timely manner.
• Verify opening and closing procedures developed for each position supervised in Food & Beverage.
• Weekly scheduling of F&B employees in area of responsibility.
• Maintain F&B point of sale system to accurately reflect menu offerings.
• Maintain open communication and handle conflict resolution with staff.
• Handle member problems and complaints as professionally as possible or refer to the DOFB for support.
• Ability to apply analytical and problem-solving skills.
• Attend all relevant operational meetings.
• Complete daily, weekly and monthly reports as required.
• Assist with any special projects as assigned by management.

JOB REQUIREMENTS

• Hotel/Hospitality degree an asset but not required.
• Service oriented style with professional presentations skills.
• Minimum of 4 years' experience in the hospitality industry in a Supervisory or Management Role, with an emphasis on Banquets and Food & Beverage.
• Skilled in interpersonal communications, organization, financial knowledge, and team building.
• Ability to delegate, follow up, relate to staff, guests, clients, and members in a positive effective manner.

APPROXIMATE SCHEDULE AND HOURS:

Weekdays, weekends and Holidays. Schedule flexible as business.

LICENSES AND CERTIFICATIONS:

Must possess a valid Texas Driver's License and meet the driver safety policy requirements.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner.

We are an equal employment opportunity employer.

ACKNOWLEDGMENT:

The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.