Charlotte City Club
Overview
The Banquet Manager is responsible for the overall leadership, planning, execution, and financial management of all banquet and private event operations at the Charlotte City Club. This role ensures that every event reflects the Club’s standards of service excellence, hospitality, and member satisfaction. The Banquet Manager oversees the banquet department staff, coordinates across departments, assists in management of budgets, and drives innovation in event service and member experiences. In addition to direct event oversight, this role contributes to training and development, financial performance, inventory management, and long-range planning for the Club’s food and beverage operations. The Banquet Manager also serves as a senior leader within the operation, often acting as Manager on Duty (MOD) and ensuring seamless integration between banquet and a la carte dining. REPORTING RELATIONSHIPS: Reports directly to the Clubhouse Manager with oversight of the Director of Events. Directly supervises Banquet captains and staff. Works closely with the Director of Events, Executive Chef, Banquet Chef, Food & Beverage Manager, and other Club leaders. Responsibilities
Event Preparation and Setup: Participate in weekly BEO meetings; review banquet event orders (BEOs) and ensure thorough understanding of event details; oversee and assist with setup of banquet spaces, including tables, linens, service ware, and equipment; coordinate with kitchen and bar staff to confirm timing, menu requirements, and special requests; serve as senior point of contact for members, guests, and vendors during events, resolving issues promptly and professionally. Team Leadership and Supervision: Lead the banquet department with a focus on member satisfaction, staff development, and financial responsibility; lead pre-shift meetings to communicate event details, service expectations, and roles; monitor staff performance, appearance, and adherence to service standards; maintain staffing schedules, ensuring adequate coverage while managing labor costs with oversight of Clubhouse Manager; attend regular departmental meetings and maintain high visibility at events; provide leadership support in a la carte operations, serving as MOD and ensuring consistent service delivery across outlets; lead the continuous training process for all banquet staff members. Staff Training and Development: Train banquet staff on essential service duties, event protocols, and Club standards; provide on-the-job coaching to ensure consistency, efficiency, and professionalism. Standards and Compliance: Enforce health, safety, and sanitation standards; maintain a polished, professional appearance and demeanor at all times; uphold the values and service culture of the Club; work with the Events Director, Banquet Chef and others to schedule/coordinate personnel requirements for private functions; develop detailed plans for each catered event in conjunction with the club’s operation leadership; diagram buffet tables and function room set-up needs; assure proper inventory of all banquet service equipment and supplies; conduct after-event evaluations to improve quality and efficiency; assist in planning professional development and training activities for staff; perform other tasks as requested by the Clubhouse Manager, Food and Beverage Manager and/or Director of Events. Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: Minimum 5 years of leadership experience in banquet, catering, or hospitality operations; private club or hotel experience preferred; proven success in managing teams and complex events in a high-volume environment; knowledge of all aspects of department and daily club operation, including scheduled events and operating hours; ensures compliance with state/local laws and club policies for the service of alcoholic beverages; ability to lead under pressure and resolve conflicts quickly and effectively. Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from managers, vendors, members, customers, and staff. Mathematical Skills: Ability to work with basic mathematical concepts such as probability, division, addition, subtraction and multiplication. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to stand, walk, talk or hear, use hands to finger, handle, or feel, reach with hands and arms, and climb or balance. The employee is occasionally required to sit and taste or smell. The employee must regularly lift and/or move up to 30 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee may be exposed to outside weather conditions and is occasionally exposed to staircases; noise level is usually moderate.
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The Banquet Manager is responsible for the overall leadership, planning, execution, and financial management of all banquet and private event operations at the Charlotte City Club. This role ensures that every event reflects the Club’s standards of service excellence, hospitality, and member satisfaction. The Banquet Manager oversees the banquet department staff, coordinates across departments, assists in management of budgets, and drives innovation in event service and member experiences. In addition to direct event oversight, this role contributes to training and development, financial performance, inventory management, and long-range planning for the Club’s food and beverage operations. The Banquet Manager also serves as a senior leader within the operation, often acting as Manager on Duty (MOD) and ensuring seamless integration between banquet and a la carte dining. REPORTING RELATIONSHIPS: Reports directly to the Clubhouse Manager with oversight of the Director of Events. Directly supervises Banquet captains and staff. Works closely with the Director of Events, Executive Chef, Banquet Chef, Food & Beverage Manager, and other Club leaders. Responsibilities
Event Preparation and Setup: Participate in weekly BEO meetings; review banquet event orders (BEOs) and ensure thorough understanding of event details; oversee and assist with setup of banquet spaces, including tables, linens, service ware, and equipment; coordinate with kitchen and bar staff to confirm timing, menu requirements, and special requests; serve as senior point of contact for members, guests, and vendors during events, resolving issues promptly and professionally. Team Leadership and Supervision: Lead the banquet department with a focus on member satisfaction, staff development, and financial responsibility; lead pre-shift meetings to communicate event details, service expectations, and roles; monitor staff performance, appearance, and adherence to service standards; maintain staffing schedules, ensuring adequate coverage while managing labor costs with oversight of Clubhouse Manager; attend regular departmental meetings and maintain high visibility at events; provide leadership support in a la carte operations, serving as MOD and ensuring consistent service delivery across outlets; lead the continuous training process for all banquet staff members. Staff Training and Development: Train banquet staff on essential service duties, event protocols, and Club standards; provide on-the-job coaching to ensure consistency, efficiency, and professionalism. Standards and Compliance: Enforce health, safety, and sanitation standards; maintain a polished, professional appearance and demeanor at all times; uphold the values and service culture of the Club; work with the Events Director, Banquet Chef and others to schedule/coordinate personnel requirements for private functions; develop detailed plans for each catered event in conjunction with the club’s operation leadership; diagram buffet tables and function room set-up needs; assure proper inventory of all banquet service equipment and supplies; conduct after-event evaluations to improve quality and efficiency; assist in planning professional development and training activities for staff; perform other tasks as requested by the Clubhouse Manager, Food and Beverage Manager and/or Director of Events. Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: Minimum 5 years of leadership experience in banquet, catering, or hospitality operations; private club or hotel experience preferred; proven success in managing teams and complex events in a high-volume environment; knowledge of all aspects of department and daily club operation, including scheduled events and operating hours; ensures compliance with state/local laws and club policies for the service of alcoholic beverages; ability to lead under pressure and resolve conflicts quickly and effectively. Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from managers, vendors, members, customers, and staff. Mathematical Skills: Ability to work with basic mathematical concepts such as probability, division, addition, subtraction and multiplication. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to stand, walk, talk or hear, use hands to finger, handle, or feel, reach with hands and arms, and climb or balance. The employee is occasionally required to sit and taste or smell. The employee must regularly lift and/or move up to 30 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee may be exposed to outside weather conditions and is occasionally exposed to staircases; noise level is usually moderate.
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