Blue Mound Golf & Country Club
Banquet Manager at Blue Mound Golf & Country Club
Position Overview:
Department:
Food and Beverage and Marketing
Reports To:
Clubhouse Manager
Directly Supervises:
Banquet Servers, Server Assistants, Valets, and Coat Check Attendants
Position Summary:
The Banquet Manager is responsible for all banquet supervisory operations, and will play a central role on our high functioning team on a daily basis; being a leader to the service staff. This individual will take a hands‑on approach and understand that “on‑the‑floor” visibility is paramount. The Banquet Manager will lead all service staff and banquet staff with a common goal to exceed member and guest expectations and strive for excellence on a daily basis. The Banquet Manager should possess the skills to lead a team of varied individuals, and have high‑quality banquet service management experience in private clubs or high‑end establishments in the hospitality industry.
Working Relationships:
General Manager, Clubhouse Manager, Director of Membership, Marketing and Events, Food and Beverage Manager, Bar Manager, Executive Chef, Sous Chef, Banquet Sous Chef.
Education & Experience
Bachelor’s Degree in Hospitality Management or similar from a four‑year university, preferred, or a Culinary Arts Degree.
Has management or internship experience in a similar high‑end club or like environment.
Strong drive to learn.
Skills & Competencies
Strong organizational and time‑management skills.
Demonstrated leadership and management skills.
Strong team player with the ability to take direction.
Familiar with Point‑of‑Sale operating systems – Jonas Preferred.
Professional work ethic with desire to constantly improve offerings.
Detail oriented with a keen eye for accuracy.
Solid communication skills, both verbal and written.
Has worked with Social Tables diagram software, or is willing to learn.
Proven integrity and honesty.
Possesses a good sense of humor and an ability to have fun at work and laugh at themselves.
Committed to professional growth and development, for self and staff.
Job Duties & Responsibilities
Be familiar with and follow Club’s policies and procedures that are relevant to your specific position or as a general employee of the Club, as outlined in the Employee Handbook and Training Manuals.
Will provide quality leadership and contribute to the positive atmosphere of the Club and associated operations.
Ensures the smooth, efficient daily function of banquet service in all formal areas of the Club.
Attends weekly food and beverage meetings and will coordinate with key department heads on dining and banquet operations, Club events and golf outings.
Prepares event set‑up sheets, and diagrams for service staff to ensure proper banquet settings and equipment is used.
Prepares “RATS” (ready, alcohol, tactics, service) sheets for all large events.
Responsible for event set‑up to ensure proper room layout, table settings, serving supplies, and equipment are used according to the Banquet Event Order (“BEO”).
Prepares BEO for events under 40 guests.
Orders linens, flowers, and rental items as assigned by the Director of Membership, Marketing & Events.
Plans, designs and executes club marketing including weekly “Blue Mounder” email newsletter.
Uses Social Tables to create room diagrams for events to ensure proper layout.
Manages all reservations for Club events, including seating diagrams, reservation times, and RSVPs.
Creates and prints all menus for à‑la‑cuisine dining, events, and weekly specials.
Interacts positively, professionally poised and politely with all team members, vendors, and the community to promote a team effort.
Receives and resolves member complaints as they arise in dining areas and informs Clubhouse Manager of complaints.
Serves as a liaison between the banquet dining area and the kitchen.
Performs opening and closing duties of the banquet events including preparation of billing materials for Clubhouse Manager approval.
Attends daily pre‑shift meetings with service staff to properly educate on the needs and expectations of the event.
Takes on the philosophy “the answer is ‘yes’, what is the question?”
Performs other duties assigned by General Manager, Clubhouse Manager, and Director of Membership, Marketing & Events.
Salary & Benefits Salary is open and consistent with qualifications and experience. The Club offers an excellent benefits package, including professional development through local CMAA education, medical, dental, vision, 401k match and profit sharing, and paid time off.
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Department:
Food and Beverage and Marketing
Reports To:
Clubhouse Manager
Directly Supervises:
Banquet Servers, Server Assistants, Valets, and Coat Check Attendants
Position Summary:
The Banquet Manager is responsible for all banquet supervisory operations, and will play a central role on our high functioning team on a daily basis; being a leader to the service staff. This individual will take a hands‑on approach and understand that “on‑the‑floor” visibility is paramount. The Banquet Manager will lead all service staff and banquet staff with a common goal to exceed member and guest expectations and strive for excellence on a daily basis. The Banquet Manager should possess the skills to lead a team of varied individuals, and have high‑quality banquet service management experience in private clubs or high‑end establishments in the hospitality industry.
Working Relationships:
General Manager, Clubhouse Manager, Director of Membership, Marketing and Events, Food and Beverage Manager, Bar Manager, Executive Chef, Sous Chef, Banquet Sous Chef.
Education & Experience
Bachelor’s Degree in Hospitality Management or similar from a four‑year university, preferred, or a Culinary Arts Degree.
Has management or internship experience in a similar high‑end club or like environment.
Strong drive to learn.
Skills & Competencies
Strong organizational and time‑management skills.
Demonstrated leadership and management skills.
Strong team player with the ability to take direction.
Familiar with Point‑of‑Sale operating systems – Jonas Preferred.
Professional work ethic with desire to constantly improve offerings.
Detail oriented with a keen eye for accuracy.
Solid communication skills, both verbal and written.
Has worked with Social Tables diagram software, or is willing to learn.
Proven integrity and honesty.
Possesses a good sense of humor and an ability to have fun at work and laugh at themselves.
Committed to professional growth and development, for self and staff.
Job Duties & Responsibilities
Be familiar with and follow Club’s policies and procedures that are relevant to your specific position or as a general employee of the Club, as outlined in the Employee Handbook and Training Manuals.
Will provide quality leadership and contribute to the positive atmosphere of the Club and associated operations.
Ensures the smooth, efficient daily function of banquet service in all formal areas of the Club.
Attends weekly food and beverage meetings and will coordinate with key department heads on dining and banquet operations, Club events and golf outings.
Prepares event set‑up sheets, and diagrams for service staff to ensure proper banquet settings and equipment is used.
Prepares “RATS” (ready, alcohol, tactics, service) sheets for all large events.
Responsible for event set‑up to ensure proper room layout, table settings, serving supplies, and equipment are used according to the Banquet Event Order (“BEO”).
Prepares BEO for events under 40 guests.
Orders linens, flowers, and rental items as assigned by the Director of Membership, Marketing & Events.
Plans, designs and executes club marketing including weekly “Blue Mounder” email newsletter.
Uses Social Tables to create room diagrams for events to ensure proper layout.
Manages all reservations for Club events, including seating diagrams, reservation times, and RSVPs.
Creates and prints all menus for à‑la‑cuisine dining, events, and weekly specials.
Interacts positively, professionally poised and politely with all team members, vendors, and the community to promote a team effort.
Receives and resolves member complaints as they arise in dining areas and informs Clubhouse Manager of complaints.
Serves as a liaison between the banquet dining area and the kitchen.
Performs opening and closing duties of the banquet events including preparation of billing materials for Clubhouse Manager approval.
Attends daily pre‑shift meetings with service staff to properly educate on the needs and expectations of the event.
Takes on the philosophy “the answer is ‘yes’, what is the question?”
Performs other duties assigned by General Manager, Clubhouse Manager, and Director of Membership, Marketing & Events.
Salary & Benefits Salary is open and consistent with qualifications and experience. The Club offers an excellent benefits package, including professional development through local CMAA education, medical, dental, vision, 401k match and profit sharing, and paid time off.
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