Food & Beverage Manager (Banquets) at Merion Golf Club

Ardmore, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

26 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Execution, Banquet Service Supervision, Food And Beverage Service, Profitability Maximization, BEO Management, Staff Selection, Pre-Function Meetings, Staff Training, Uniform Standards, Complaint Handling, Budget Monitoring, Manager On Duty, Culinary Collaboration, Inventory Management, Audio Visual Systems, Interpersonal Skills

Industry

Hospitality

Description

Description Summary: This position will be primarily responsible for the successful execution of events at the club as well as on-floor presence & management of a la carte operations as needed. Supervise banquet service personnel to ensure member and guest satisfaction through proper food and beverage service and presentation. Maximize the club’s profitability from the catering function. Essential Functions: 1. Oversee all aspects of event day-of operations including set-up, service and breakdown ensuring timely & efficient execution 2. Develop detailed plans for executing each event in conjunction with the club’s function committee (Food and Beverage Director, Executive Chef, Catering Chef, Special Events Manager, laundry staff and Housemen, as necessary) 3. Supervise and lead banquet service staff during events to maintain service excellence and timing. 4. Check BEO’s against actual room set-up; and inspect finished arrangements 5. In coordination with the F&B Managers and the F&B Director, responsible for selection of front of house staff, including management of all necessary paperwork. 6. Act as the main point of contact on the event floor addressing staff and guest needs, guest inquiries, and last-minute adjustments 7. Create run-down sheets and hold pre-function meeting with event staff to ensure smooth, efficient service; assign server stations and coordinate the timing of courses 8. Ensure all functions are properly staffed as well as assisting with banquet staffing, scheduling, hiring & training 9. Hire, train, supervise and evaluate banquet service staff 10. Conduct ongoing training in addition to creating and/or updating banquet training manual 11. Ensure all banquet staff meet all uniform & grooming standards 12. Ensure the security of valuables (club’s, guests’ and members’ property) during catered events 13. Handle member and guest complaints 14. Critique functions to determine future needs and to implement necessary changes for increased quality and profitability including creating notes for the file following events 15. Ensure all appropriate charges are billed correctly to each event and forwarded to Special Events Manager or submit billing through POS promptly following event 16. Monitors performance against budgets; recommends corrective actions as necessary to help ensure that budget goals are met 17. Assumes Closing Manager and/or Manager on Duty (MOD) responsibilities 18. Collaborate with culinary and bar teams to align service logistics with event needs 19. Serve as liaison between banquet service personnel and other staff members on the club’s function committee 20. Ensure the neatness, cleanliness and safety of all banquet areas 21. Oversee the organization of event related items and storage areas 22. Act as point of contact with vendors, deliveries and installations 23. Ensures proper inventory of all banquet service equipment and supplies to meet required needs 24. Regularly inspect all front- and back-of-the-house service areas and equipment to ensure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met 25. Set-up & operate club audio/visual systems as needed 26. Track new products and trends in food service and catering applicable to the club 27. Perform other tasks as requested by the Special Events Manager and Food and Beverage Director Requirements 1. A high school education or equivalent is required, with a four-year college degree preferred. 2. 2+ years related experience in a high-end private club or hotel operation. 3. Strong interpersonal and communication skills, both written and verbal. 4. Must display excellent personnel management and member service skills along with a passion for the service industry. 5. Good judgment and sound decision-making skills, resolving problems in a timely manner. 6. Detail oriented with the ability to exercise good time management skills. 7. Ability to delegate, supervise employees, and provide feedback to improve performance. 8. Strong computer skills required: Microsoft Word, Excel, Outlook. 9. Jonas Club software knowledge preferred. 10. Candidate must be available nights, weekends, and holidays.

Responsibilities

This position is primarily responsible for the successful execution of club events, including overseeing set-up, service, and breakdown, while also managing a la carte operations when necessary. Key duties involve supervising banquet staff to ensure service excellence, maximizing catering profitability, and acting as the main point of contact on the event floor.