SUMMARY
Ensures exceptional service to all members and resort guests by managing the banquet service for all special events and functions providing an excellent banquet experience. The banquet manager is responsible for coordinating the delivery of all banquet, food and beverage events held at the resort. Performs additional essential duties effectively and efficiently.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Event Preparation and Execution

Reviews scheduled banquet staff, assigns banquet staff functions, reviews BEOs and banquet menus prior to the scheduled event.
  Conducts pre-banquet meetings with staff to ensure appearance and hygiene standards are being met, assign stations and partners, and review banquet event orders.
  Checks room set-up prior to the event and meets with Chef to confirm quantities of food items and timing of food leaving the kitchen.
  Conducts random audits during functions to evaluate food and service and ensures that food is served at the appropriate temperature, food is placed properly on the table, sufficient food is available, up-sell opportunities are met, and audits revenue entries to ensure all charges are properly captured.
 

Financial and Inventory Management

Achievement of budgeted food sales, beverage sales, and labor costs.
  Achieve maximum profitability and overall success by controlling costs and quality of service.
  Maintains inventory of banquet china, cutlery, glassware, linen, and equipment.
 

Schedule and Communication

Regularly reviews banquet schedule for changes, calendar of events, and special events.
  Keeps the Food & Beverage Director fully informed of all personnel problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
 

Guest and Employee Experience

Creates a warm and welcoming atmosphere for guests and employees.
  Upholds the standards and expectations of food and service quality set forth by Juniper Preserve.
  Maintains a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency, and effectiveness.
  Stays readily available and approachable for all team members.
  Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Food & Beverage Director.
 

Operational Standards

Must be capable of performing the position of Food Server and Bartender.
  Maintains organized and clean work area and performs daily, weekly, and monthly side work duties set by the Food & Beverage Director.
  Develops specific goals and plans to prioritize, organize, and accomplish work.
  Attends scheduled training seminars and department meetings.
  Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
  Upholds the standards and expectations of food quality and production.
  Maintains a professional standard at Juniper Preserve including, but not limited to, appearance, interaction with members, associates, and guests of the resort, verbal discussions, and written correspondence. Does not discuss work-related issues with members and resort guests.
 

Additional Responsibilities

Able to effectively handle multiple tasks.
  Incorporates safe work practices in job performance.
  Regular and reliable attendance.
  Availability to work weekends and holidays as needed to meet business needs.
 

QUALIFICATIONS

Required

To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
  Must be dressed neatly and well groomed in company approved uniform at all times.
  Ability to work flexible schedules, to include weekend, holiday, and evenings as needed for the benefit of departmental coverage.
  Must be able to operate P.O.S., make change correctly and make credit card transactions accurately.
  Must be able to deliver plates and food and clear tables, which may require lifting up to 50 lbs. Investigate and resolve complaints regarding F&B quality, service and/or accommodations.
  Must be professional and courteous at all times to guests and clients under any circumstances.
  Must be able to pass server validation
  Must be able to verbalize menu items clearly to guests while taking their orders or responding to their requests
  Must be able to write or memorize orders
  Must be able to balance at the end of each shift.
  Must be able to effectively card all guests who appear under the age of 30 for alcohol purchases and under the age of 25 for tobacco purchases.
  High School graduate. Some college training is preferred as well as wine knowledge course(s) and 2-3 years management experience and/or training or an equivalent of hands-on training in a restaurant or golf club house or Hotel/restaurant management.
  Must possess the ability to effectively present information and respond to questions from groups of members, guests, management and employees.
  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
 

SUPERVISORY RESPONSIBILITIES

This position will assist the Restaurant Manager in monitoring and supervising Banquet service staff when service takes place in the outlets.

CERTIFICATES, LICENSES, REGISTRATIONS

Must maintain current Food Handlers Card and OLCC Servers Permit.
  Requires a valid Oregon Driver License.

TRAVEL REQUIREMENTS

Local travel may be required in conjunction with Member/Guest events. Regional travel for training purposes may be occasionally required.