Job Summary
Executes banquet and tournament events by overseeing all aspects of banquet preparation and service.
Essential Duties and Responsibilities include the following. Other duties may be assigned by management.
- Execute banquet and tournament events according to Banquet Event Order and Director of Catering’s specifications by overseeing service staff preparation; confirming that all service staff are in proper uniform, presenting a clean and professional image; creating duty assignments and communicating floor plans; ensuring room preparation (setup of tables, chairs, linens, table settings, glassware, etc.) including clean and stocked bathrooms throughout the event; communicating with kitchen staff regarding catering contract information, menus and food preparation
- Ensure satisfaction by communicating with the host throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); and following up with host at the conclusion of event
- Manage revenue by tracking any additional charges incurred at the event, collecting balances due and a signed copy of the final bill
- Meet administrative requirements by completing a banquet function report at the conclusion of the event to submit to supervisor; generating inquiry sheets and other materials as instructed by the F&B Director/Manager
- Protect the organization, the members and the guests by adhering to sanitation, safety and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
- Maintain smooth operation of banquet facility by ensuring that all work areas kept clean and safe
- Abide by and ensure proper execution of all American Golf Corporation Standard Operating Procedures
Additional Responsibilities
- Improve execution of future events by soliciting feedback from banquet staff
- Implement and support all AGC initiatives and programs as requested by management
Minimum Qualifications and Skill Requirements
- High school diploma required (Specialty/Technical Training preferred) and 2-3 years experience in the service industry, preferably in a catering/banquet environment, or equivalent combination of education and experience
- Experience in a fast-paced, food service environment required
- Ability to communicate effectively with members, guests, co-workers and management
- Strong customer service skills and the ability to resolve customer issues or complaints
- Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
- Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently
- Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements and basic bar terminology
- Ability to operate the following: coffee machine, toaster, oven, grill, hot box, soda dispenser, ice maker, blender, dish washer, ice cream dispenser, CO2 tanks, beer taps, and related equipment
- Basic math skills
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