Banquet Supervisor

Job Summary (Essential Functions):
o Creates, updates and maintains Standard Operating Procedures.
o Maintains and enhances the FOH environment through training, supervision, development, appreciation, and disciplinary action.
o Assist in planning and implementing of procedures for special and club events, catering and banquet functions within the restaurant.
o Develops creative ideas to drive member usage of Food and Beverage outlets.
o Mentors all direct report team members.
o Addresses member and guest complaints and advises the Service & Operations Manager about appropriate corrective actions taken.
o Monitor and ordering and receiving program for beverage products and supplies to ensure proper quantity and pricing on all purchases.
o Maintains records of special events, house counts, food covers and daily business volumes.
o Completes other appropriate assignments from the Front of House department heads.
o Helps set up and break down of events
o Serve tables as needed or any other task needed to serve the members
Physical Requirements and Work Environment:
o Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
o Push, pull or lift up to 50 pounds.
o Work in hot, humid and noisy environment
Education and Experience:
o Bachelor’s degree in related field of study or University degree in Hospitality Management or Culinary Arts – not a requirement, but recommended
o 3 to 5 years’ experience as a food and beverage manager or a similar position in a high-end service environment
Job Knowledge, Core Competencies and Expectations:
o Food and beverage operating procedures
o Wine, spirits and bar operations
o Strong interpersonal and organizational skills
o Polished, professional appearance and presentation
o Manage stress and time
o Building, training, and maintaining employee teams
o Effective communication through all department levels and throughout club
o Effective in listening to, understanding and resolving concerns and issues on all levels
Work Schedule and Hours:
The schedule includes day shifts and evening shifts to fit the business needs. Hours are determined by business levels. Weekends and holidays are required.

Job Summary (Essential Functions):
o Creates, updates and maintains Standard Operating Procedures.
o Maintains and enhances the FOH environment through training, supervision, development, appreciation, and disciplinary action.
o Assist in planning and implementing of procedures for special and club events, catering and banquet functions within the restaurant.
o Develops creative ideas to drive member usage of Food and Beverage outlets.
o Mentors all direct report team members.
o Addresses member and guest complaints and advises the Service & Operations Manager about appropriate corrective actions taken.
o Monitor and ordering and receiving program for beverage products and supplies to ensure proper quantity and pricing on all purchases.
o Maintains records of special events, house counts, food covers and daily business volumes.
o Completes other appropriate assignments from the Front of House department heads.
o Helps set up and break down of events
o Serve tables as needed or any other task needed to serve the members
Physical Requirements and Work Environment:
o Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
o Push, pull or lift up to 50 pounds.
o Work in hot, humid and noisy environment
Education and Experience:
o Bachelor’s degree in related field of study or University degree in Hospitality Management or Culinary Arts – not a requirement, but recommended
o 3 to 5 years’ experience as a food and beverage manager or a similar position in a high-end service environment
Job Knowledge, Core Competencies and Expectations:
o Food and beverage operating procedures
o Wine, spirits and bar operations
o Strong interpersonal and organizational skills
o Polished, professional appearance and presentation
o Manage stress and time
o Building, training, and maintaining employee teams
o Effective communication through all department levels and throughout club
o Effective in listening to, understanding and resolving concerns and issues on all levels
Work Schedule and Hours:
The schedule includes day shifts and evening shifts to fit the business needs. Hours are determined by business levels. Weekends and holidays are required.