Job Description

Job Description

Job Description

Description:

Job Summary (Essential Functions)

Responsible for all day to day event services. Develop banquet orders (BEO) and oversee all administrative and operational aspects of preparing and selling events. Work with staff and other departments to ensure that the members' and guests' expectations are exceeded and the highest quality food and service are delivered.

Job Tasks

• Promotes, advertises and markets the club's social event facilities and capabilities to all members.
• Assist members arrange banquets, luncheons, meetings, weddings, dances and other social events; obtain pertinent information needed for guest planning.
• Works with Executive Chef to determine selling prices, menus and other details for all events; oversees the development of BEOs , assures that pre-planned banquet menu offerings are current and reflect general member interests.
• Transmits information to and coordinates event planning with production, serving and housekeeping staff; arranges for printing of menus, assists in procuring of decorations, entertainment and other special requests.
• Inspects finished arrangements.
• Checks BEOs against actual room set up; confirms personnel scheduling and help supervise service personnel.
• Oversees BEO meetings.
• Responsible for hands-on service when needed.
• Maintains past and potential event files.
• Evaluates functions to determine future needs and to implement necessary changes for increased quality.
• Assumes responsibility of Manager on Duty (MOD) when needed.
• Works with Facilities Director to assure that the proper housekeeping personnel are scheduled at the appropriate times.
• Assists in diagraming room layout, banquet item placement and related function details.
• Manages banquet billing and arranges for payment.
• Updates BEOs with changes for all affected staff.
• Serves as a liaison between kitchen, service and management staff.
• Works with the Executive Assistant to maintain club's master calendar. Performs projects as assigned by Food & Beverage Director.

Physical demands

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, bend, stretch, twist and reach. Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environments.

Licenses and Special Requirements

• Food managers' safety certification
• Alcohol Awareness certification

Minimum 3 years experience in the hospitality industry

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