Banquet Manager

About the Role

Bluejack National is a private residential club dedicated to providing laid-back luxury and exceptional lifestyle experiences. We are seeking a Banquet Manager to join our team, committed to delivering on our promise to families, members, guests, and employees. This role is essential in ensuring the successful execution of all Bluejack National events, working closely with various teams to create memorable experiences.

Responsibilities

• Manage and execute all aspects of private and member events within the Club.
• Coordinate with the Event & Catering Team, Culinary Team, and F&B Manager team on event planning and execution.
• Maintain high visibility during events to ensure prompt, efficient, and knowledgeable service.
• Plan venue layouts according to guest numbers and event types.
• Greet members warmly, using their names when possible, and anticipate their needs.
• Monitor and act on member feedback to ensure operational standards are met or exceeded.
• Collaborate with the Director of Food & Beverage to create F&B trainings, policies, and standards.
• Maintain standard operating procedures and ensure compliance with TABC and liquor laws.
• Discuss sales contract details with the Catering & Events Team.
• Select and procure event-related rental small wares.
• Control expenses, including labor, linen, breakage, shrinkage, beverage, equipment, and supplies.
• Maintain and supervise the placement of banquet equipment, including tables, chairs, cutlery, and linens.
• Manage inventory and cost control for all banquet-related equipment.
• Communicate maintenance and repair needs to appropriate departments.
• Collaborate on creative and innovative menus with the Culinary Team.
• Complete documentation and reports in a timely manner.
• Verify opening and closing procedures for supervised positions.
• Schedule F&B employees weekly.
• Maintain the F&B point of sale system with accurate menu offerings.
• Handle conflict resolution and member complaints professionally.
• Attend operational meetings and assist with special projects as assigned.

Requirements

• Minimum of 4 years’ experience in the hospitality industry in a Supervisory or Management Role, with an emphasis on Banquets and Food & Beverage.
• Service-oriented style with professional presentation skills.
• Skilled in interpersonal communications, organization, financial knowledge, and team building.
• Ability to delegate, follow up, and relate to staff, guests, clients, and members effectively.
• Must possess a valid Texas Driver’s License and meet driver safety policy requirements.

Qualifications

• Hotel/Hospitality degree is an asset but not required.

Schedule

Weekdays, weekends, and holidays. Schedule is flexible based on business needs.

Physical Demands and Work Environment

The role requires standing and moving for the majority of the shift, working indoors and outdoors in various weather conditions, and lifting/moving up to 50 pounds. The ability to drive a golf cart for transportation around the 767-acre property is also necessary.