Sea Island Company
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Manager - Banquets (Exempt)
role at
Sea Island Company
Be among the first 25 applicants.
Minimum Requirements
Minimum three (3) years F&B management experience at a high-quality hotel, restaurant or catering facility
High School Diploma or equivalent credentials
College degree preferred
Georgia law requires that one must be over the age of 18 to dispense or serve alcoholic beverages
TIPS (Training for Intervention Procedures) certified preferred
Excellent communication skills, both written and verbal
Strong knowledge of Forbes 5-Star dining standards preferred
Familiarization with Micros POS (point-of-sales) system
Ability to work simple math calculations
Valid Georgia Driver’s License
Must have a favorable driving history
Company policy requires that one must be 21 years of age or older to drive a company vehicle
Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment
Ability to easily adapt to organizational and environmental changes
If applicable, must be flexible to working days, early mornings, evenings, weekends, and holidays
Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy
Tasks/Responsibilities
Supervise all facets of food service prior to, during, and following each banquet function
Learn the names and personally recognize our regular Guests and Members
Maintain current knowledge and understanding of Forbes 5-Star dining standards
Directly supervise Captains assigned to banquet functions
Develop Banquet Captains to assume the role of Banquet Manager in their absence
Supervise the proper execution of all coffee break functions by creating presentation, themed when necessary and providing timely service
Coordinate banquet functions with required departments
Maintain close communications with Conference Services department, Stewarding and Culinary teams
Monitor and control china, glass, silver and linen inventories and create and maintain par stocks at appropriate seasonally adjusted levels
Create requisitions, in a timely fashion, of all required flatware, linen, silver, crystal, and other materials needed to conduct food service for banquets on a daily or weekly basis
Order rental equipment when needed, making sure appropriate time has been given and items are returned in a timely fashion
Coordinate with Beverage Manager to ensure continuity of service throughout execution of all banquet functions
Assist with schedule and oversee all Bartenders, Food Runners, Sever Assistants, Servers and Captains
Operate the POS Micros System and provide training, be supportive and responsive to staff needs
Be fiscally responsible for labor controls and food and beverage related expenses
Maintain complete knowledge of and strictly abides by State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
Check identification in order to verify age requirements for purchase of alcohol
Attempt to limit problems and liability related to customers' excessive drinking by following TIPS training
Acquire an accurate "head count" of function attendees and report for billing
Record and bill orders accurately into the register system and process payments using guest/member cards in accordance with accounting procedures
Guide, coach, counsel, develop, train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximizes productivity
Support Service Quality training efforts to drive individual and collective staff development
Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
Maintain cleanliness and organization in all work areas
Uphold appropriate departmental standards of quality/timing
Uphold and ensure compliance with all company and departmental policies and procedures
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
Attend all scheduled employee meetings and bring suggestions for improvement
Willing and timely execution of other duties as delegated by leadership
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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Manager - Banquets (Exempt)
role at
Sea Island Company
Be among the first 25 applicants.
Minimum Requirements
Minimum three (3) years F&B management experience at a high-quality hotel, restaurant or catering facility
High School Diploma or equivalent credentials
College degree preferred
Georgia law requires that one must be over the age of 18 to dispense or serve alcoholic beverages
TIPS (Training for Intervention Procedures) certified preferred
Excellent communication skills, both written and verbal
Strong knowledge of Forbes 5-Star dining standards preferred
Familiarization with Micros POS (point-of-sales) system
Ability to work simple math calculations
Valid Georgia Driver’s License
Must have a favorable driving history
Company policy requires that one must be 21 years of age or older to drive a company vehicle
Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment
Ability to easily adapt to organizational and environmental changes
If applicable, must be flexible to working days, early mornings, evenings, weekends, and holidays
Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy
Tasks/Responsibilities
Supervise all facets of food service prior to, during, and following each banquet function
Learn the names and personally recognize our regular Guests and Members
Maintain current knowledge and understanding of Forbes 5-Star dining standards
Directly supervise Captains assigned to banquet functions
Develop Banquet Captains to assume the role of Banquet Manager in their absence
Supervise the proper execution of all coffee break functions by creating presentation, themed when necessary and providing timely service
Coordinate banquet functions with required departments
Maintain close communications with Conference Services department, Stewarding and Culinary teams
Monitor and control china, glass, silver and linen inventories and create and maintain par stocks at appropriate seasonally adjusted levels
Create requisitions, in a timely fashion, of all required flatware, linen, silver, crystal, and other materials needed to conduct food service for banquets on a daily or weekly basis
Order rental equipment when needed, making sure appropriate time has been given and items are returned in a timely fashion
Coordinate with Beverage Manager to ensure continuity of service throughout execution of all banquet functions
Assist with schedule and oversee all Bartenders, Food Runners, Sever Assistants, Servers and Captains
Operate the POS Micros System and provide training, be supportive and responsive to staff needs
Be fiscally responsible for labor controls and food and beverage related expenses
Maintain complete knowledge of and strictly abides by State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
Check identification in order to verify age requirements for purchase of alcohol
Attempt to limit problems and liability related to customers' excessive drinking by following TIPS training
Acquire an accurate "head count" of function attendees and report for billing
Record and bill orders accurately into the register system and process payments using guest/member cards in accordance with accounting procedures
Guide, coach, counsel, develop, train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximizes productivity
Support Service Quality training efforts to drive individual and collective staff development
Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
Maintain cleanliness and organization in all work areas
Uphold appropriate departmental standards of quality/timing
Uphold and ensure compliance with all company and departmental policies and procedures
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
Attend all scheduled employee meetings and bring suggestions for improvement
Willing and timely execution of other duties as delegated by leadership
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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