Banquet Manager

The purpose of the Banquet & Catering Manager is to setup, breakdown and run all day-to-day operations and Barn functions, as well as to ensure a high quality dining experience in their assigned restaurant, lounge and/or bar, which may include catered off-site and in-home food and beverage offerings, and special events to achieve business goals.

Major Responsibilities
• Run the day to day operations in The Barn, monitoring setup, running, and breakdown of all events and usage of the Barn facility, and managing direct reports.
• Train, develop, direct, schedule and manage direct reports.
• Ensure that each member and guest receives outstanding guest service in a guest friendly environment which includes greeting and acknowledging every member and guest, maintaining outstanding service standards, solid product knowledge and all other components of guest service.
• Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing Yellowstone Club professionally with our members and guests and assure that all transactions with guests are handled in a legal and ethical manner.
• Understand and apply all property safety and security procedures to maintain a secure and safe environment for employees, members, and guests at all times. In the event of an accident or emergency, seek medical attention if necessary and contact the General Manager or Human Resources immediately.
• Maintain a favorable working relationship with all company employees to foster and promote a positive working environment.
• Order any and all necessary supplies and product for The Barn.
• Oversee any maintenance or facilities needs in conjunction with Maintenance Team.
• Setup, staff, run and breakdown all Events and Meal periods in The Barn building and facility.
• Manage banquet server team in successful execution of catering events and all Barn functions.
• Work closely with the Events team on member and club-sponsored events on details and staff scheduling.
• Understand all Billing Procedures and be comfortable and competent in all billing. Bill all Barn events as needed.
• TEI- Understand and be knowledgeable of this program, as well as POS set-up, updates and maintenance.

Requirements
• Bachelor’s Degree; Two+ years’ experience in Food & Beverage Management; TIPS certified; Proven customer service experience as a manager.
• Bachelor’s Degree in Business of Hospitality Management; Court of Master Sommelier training, or equivalent training.
• Valid State Driver’s License.
• Microsoft Office Suite of products; POS system, Other Operating systems within Food & Beverage.
• Ability to solve complex problems with professional and respect with employees, managers, Members and guests.

The purpose of the Banquet & Catering Manager is to setup, breakdown and run all day-to-day operations and Barn functions, as well as to ensure a high quality dining experience in their assigned restaurant, lounge and/or bar, which may include catered off-site and in-home food and beverage offerings, and special events to achieve business goals.

Major Responsibilities
• Run the day to day operations in The Barn, monitoring setup, running, and breakdown of all events and usage of the Barn facility, and managing direct reports.
• Train, develop, direct, schedule and manage direct reports.
• Ensure that each member and guest receives outstanding guest service in a guest friendly environment which includes greeting and acknowledging every member and guest, maintaining outstanding service standards, solid product knowledge and all other components of guest service.
• Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing Yellowstone Club professionally with our members and guests and assure that all transactions with guests are handled in a legal and ethical manner.
• Understand and apply all property safety and security procedures to maintain a secure and safe environment for employees, members, and guests at all times. In the event of an accident or emergency, seek medical attention if necessary and contact the General Manager or Human Resources immediately.
• Maintain a favorable working relationship with all company employees to foster and promote a positive working environment.
• Order any and all necessary supplies and product for The Barn.
• Oversee any maintenance or facilities needs in conjunction with Maintenance Team.
• Setup, staff, run and breakdown all Events and Meal periods in The Barn building and facility.
• Manage banquet server team in successful execution of catering events and all Barn functions.
• Work closely with the Events team on member and club-sponsored events on details and staff scheduling.
• Understand all Billing Procedures and be comfortable and competent in all billing. Bill all Barn events as needed.
• TEI- Understand and be knowledgeable of this program, as well as POS set-up, updates and maintenance.

Requirements
• Bachelor’s Degree; Two+ years’ experience in Food & Beverage Management; TIPS certified; Proven customer service experience as a manager.
• Bachelor’s Degree in Business of Hospitality Management; Court of Master Sommelier training, or equivalent training.
• Valid State Driver’s License.
• Microsoft Office Suite of products; POS system, Other Operating systems within Food & Beverage.
• Ability to solve complex problems with professional and respect with employees, managers, Members and guests.