Banquet Manager

Opened in 1964 and designed by Robert Muir Graves, the 18-hole golf course is situated on the scenic Carmel River in the Carmel Valley, making the 6,500 yard, par 71 perfect for the walking golfer. With an active and loyal membership, Quail Lodge Golf Club offers a full schedule of member events and social activities. Quail Lodge also features a golf clubhouse, tennis courts, and a 90-room Lodge, which is currently under renovation and scheduled to open on April 1, 2013. The 20,000 square-foot golf clubhouse includes banquet rooms, meeting space, bar and grill room with indoor and outdoor casual dining, golf shop, as well as a "members only" lounge, pool, workout facilities and men's and ladies’ locker rooms. Visit http://www.quaillodge.com for more information.

RESPONSIBILITIES:

Oversees the daily operation of the Banquet department.  Organizes and facilities each event to Hotel standards. Handles scheduling, training, service standards, maintenance of equipment and set-up of operation. Also responsible for discipline of staff as well

as following the financial guidelines for the department. Position reports to the Food and Beverage Manager.

Execute all events at Club House and Lodge

Assist Food and Beverage manager with any specific needs or projects 

Equipment control, linen, china etc...

Manage schedule, training and maintenance of Banquet staff and House attendants

Develop standard sets for all food events as directed by Food and Beverage Manager

• Works with the Catering Sales Manager, Chef and others to schedule/coordinate personnel requirements for private functions.
• Serves as liaison between banquet service personnel and communicates with property departments to coordinate logistics for an event.

• Coordinates logistics with any third party vendors if required for an event.
• Communicates with member or guest to finalize details of the event.
• Attends menu tasting if required for event.
• Assists with all aspects of event coordination, including review and follow up.
• Provides ‘day-of” coordination for the client.
• Holds pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
• Ensures that all banquet staff are well-groomed and in proper uniform (including name tags).
• Assures proper inventory of all banquet service equipment and supplies to meet required needs.
• Acts as Head Server at special, private functions and may greet and seat guests (as necessary).
• Handles any member or guest complaints during an event.
• Hires, trains, supervises and evaluates banquet service staff.
• Regularly inspects all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met.
• Assures that all functions are properly staffed in accordance with the approved banquet staffing schedule
• Assures the neatness, cleanliness and safety of all banquet areas.
• Participates in scheduled staff and management meetings including BEO meetings.
• Assumes Closing Manager and/or Manager on Duty (MOD) responsibilities when assigned.
• Conducts after-event evaluations to improve quality and efficiency of banquet functions.
• Ensures that all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing.
• Plans professional development and training activities for staff.
• Supports Events Department responsibilities for Quail Motorcycle and Motorsports Signature Events.
• Assists with ensuring that department budget is strictly adhered to and that all costs are controlled.
• Ability to work a flexible schedule that would include weekends, evenings and holidays.
• Perform other duties as appropriate and directed by management.

This description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by the immediate supervisor according to the changes that may occur in the working environment.

Interested candidates must provide, cover letter, resume and salary requirement to be considered for the position.

Experienced in all aspects of banquet service. Club experience preferred but not required.

2 - 3 years as banquet manager experience in a luxury setting.

Knowledge of control costs.

Excellent motivational skills.

Excellent leader and trainer.

Strong interpersonal skills and attention to detail

Experience working in a union environment a plus