Manager - Banquets (Exempt)

Tasks/Responsibilities

1. Supervise all facets of food service prior to, during, and following each banquet function
2. Learn the names and personally recognize our regular Guests and Members
3. Maintain current knowledge and understanding of Forbes 5-Star dining standards
4. Directly supervise Captains assigned to banquet functions
5. Develop Banquet Captains to assume the role of Banquet Manager in their absence
6. Supervise the proper execution of all coffee break functions by creating presentation, themed when necessary and providing timely service
7. Cookinate banquet functions with required departments
8. Maintain close communications with Conference Services department, Stewarding and Culinary teams
9. Monitor and control china, glass, silver and linen inventories and creates and maintains par stocks at appropriate seasonally adjusted levels
10. Create requisitions, in a timely fashion, all required flatware, linen, silver, crystal, and other materials needed to conduct food service for banquets on a daily or weekly basis
11. Order rental equipment when needed, making sure appropriate time has been given and items are returned in a timely fashion
12. Cookordinate with Beverage Manager to ensure continuity of service throughout execution of all banquet functions
13. Assist with schedule and oversee all Bartenders, Food Runners, Sever Assistants, Servers and Captains
14. Operate the POS Micros System and to provide training, be supportive and responsive to staff needs
15. Fiscally responsible for labor controls and food and beverage related expenses
16. Maintain complete knowledge of and strictly abides by, State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
17. Check identification in order to verify age requirements for purchase of alcohol
18. Attempt to limit problems and liability related to customers' excessive drinking by following TIPS training
19. Acquire an accurate "head count" of function attendees, and report for billing
20. Record and bill orders accurately into the register system and process payments using guest/member cards in accordance with accounting procedures
21. 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
22. Support Service Quality training efforts to drive individual and collective staff development
23. 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
24. 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)

Physical Requirements

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs intermittently throughout a shift
• May be exposed to mechanical, electrical, chemical and fume hazards