FULL JOB DESCRIPTION

The Riviera Club is committed to providing excellence to its Members and their Guests. We are adding hard-working; serious culinarians to our TEAM. If you are ready to create culinary experiences for those that you prepare meals for then this is the place you want to be. The Riviera Club is always looking for big smiles, outgoing personalities and unique individuals to join our family.
The Riviera Club is creating a new ala carte and banquet experience and you have the opportunity to be a part of building something special. The Riviera Club was established in 1933 and has one of the largest outdoor pools in the United States. As a Banquet Supervisor you will learn that teamwork, timing and communication are essential to everyone’s success. You may find yourself working a variety of stations and positions, as well as other banquet and culinary team members assisting you throughout the shift. All positions require great attention to detail, while maintaining a level of professional. Everyone is responsible for giving the best experience possible for all events and banquets that our Members and guests hold and/or attend. We take pride in the product we serve our Members and their guests!

JOB SUMMARY

The Banquet Supervisor will specialize in operational aspects of preparing and servicing private and club events. Works well with all departments to assure that the guest’s and member’s expectations are exceeded. The Banquet Supervisor must enjoy building relationships within the community, and be passionate about ensuring an overall service experience- from the time of first inquiry, through the final toast at an event. With referrals being a key component of membership, the Banquet Supervisor will be the social hub for the club and the face around the community.

QUALIFICATIONS:

• Minimum 2 years in a leadership position or in a Banquet/Catering position
• Strong attention to detail
• Customer/Member Focused
• ServSafe Certification is a plus
• Indiana Alcohol Serving License
• Ability to multitask and handle a high-volume workload
• Ability to train and cross-train staff
• Ability to work efficiently in a fast-paced environment
• Flexibility in scheduling
• Basic math skills
• Ability to stand for long periods of time
• Ability to lift and carry up to of 25 pounds
• Commit to 100% Member satisfaction, 100% of the time

1. Supervises all Catering/Banquet employees; hires new employees as needed, discharges employees when necessary and writes warning notices when policies have been violated; evaluates employees for promotions or transfers as openings arise.
2. Plans the work of the Catering/Banquet department and distributes assignments accordingly; assigns regular and special duties to said staff; schedules employees and assigns days off according to occupancy forecasts; maintains a time-log record book of all employees within the department.
3. Informs new employees about regulations; trains and assigns new employees to work with experienced employees; occasionally checks the work of new employees and reviews and makes reports to the F&B Manager.
4. Inspects the Catering/Banquet staff periodically to check quantity and quality of work.
5. Approves all supply requisitions related to Catering
6. Develops effective strategies to communicate with other departments.
7. Develops departmental budget with the Food and Beverage Manager and, after approval, monitors and takes corrective action as necessary to assure that financial goals are attained.
8. Makes recommendations regarding necessary capital expenditures and special maintenance and repair improvements.
9. Develops and implements inventory management programs to control expenses
10. Promotes the Clubs facility to both Members and guests
11. Coordinates with necessary outside vendors for Catered Events/Banquets.
12. Organizes club events, banquets (Member and non-member), luncheons, meetings, weddings, and other social or corporate events.
13. Routinely inspects all equipment of the Catering/Banquet Department and assess needs based on wear and tear and necessity
14. Provides tours to potential clients, and offers suggestions in an effort to sell the merits of the Club’s facilities for the occasion being planned.
15. Participates in on-going evaluation programs to ensure that all Catering/Banquet events are being effectively ran, communicated, budgeted, and staffed
16. Performs all duties as assigned to Catering/Banquet Staff
17. Plans professional development and training activities for subordinates.
18. Promotes Club Events and Camps and Children Programing to Club’s Membership
19. Maintains and manages the uniform program for all Catering staff.
20. Provides advanced detailed information to culinary staff, food and beverage managers, and serving staff for event planning by creating and distributing banquet event orders and creating floor plans based on client needs.
21. Assists in setup and final details and inspections of finished room arrangements based on banquet event orders; must be present to greet client at beginning of event, and oversee the actual service of an event through the entirety of event and handle any issues that arise.
22. Interacts with all Club departments and their management staff.
23. Attends department head and other staff meetings as assigned.
24. Completes other appropriate tasks assigned by the General Manager or F&B Manager.