The posting
SUMMARY The Banquet Manager is responsible for overseeing the daily operations of Pinehurst Country Club while ensuring excellent service, member/guest satisfaction and well-organized workflow. The role manages all aspect of banquet operations, including staffing, scheduling, event setup, service and breakdown. The Banquet Manager works closely with the PCC Food and Beverage Manager, clients, event planners, and internal departments (Culinary, F&B, Group and Event Sales, Housekeeping, Stewarding and Golf) to deliver seamless events that meet or exceed expectations. Strong leadership skills, organized and customer service/member relations skills are essential. Able to hand high-pressure situations and adapt to last minute changes. Must be willing and able to work various/multiple outlets and shifts within the Food & Beverage Division. EDUCATION and/or EXPERIENCE Associates degree and a minimum of three years related experience; or equivalent combination of education and experience. ESSENTIAL DUTIES AND RESPONSIBILITIES
This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations. Attend F&B department meetings Attend daily and weekly BEO’s meetings Communicate at end of every event to management a recap of the day
Foster a warm and welcoming environment for all members/guests Implement and maintain high standards for service, food quality and presentation Forming a relationship and working with the PCC Banquet Chef Ensures the restaurant complies with all local, state and federal regulations regarding food safety, health standards and labor laws Meeting with the PCC Administrative Assistant weekly to make sure all product is ordered and we have plenty of (beer, wine, liquor)
Accountable for the daily efficiency of all banquet department operations. Assist in the daily controls of both food and beverage and repeat business. Ensure productive staffing of all banquet events, including service, meetings, sets and teardown. Ensure proper levels of supervision are on hand at all times for every aspect of the department. Pre shift meetings are conducted prior to all events reviewing standards, group menu, service and special needs. Conduct Service and Safety Training Participate in performance review process Participate in disciplinary counseling
Handles emergency situations calmly and effectively. Ensures Standard of Operations and company policies are being followed. Ensures that all of the department’s allocate the service stations for meal periods Responsible for handling all member/ guest concerns that arise in banquet outlet Assumes total accountability for banquet outlet activities
Ensure proper supplies are on hand at all time in order to effectively service the members/guests All staff to be trained and certified in accordance with ABC regulations and Pinehurst Way Ensure an environment of constant communication with the Event Services Department, the Kitchen and coordinating staff is maintained. Ensure emphasis is places on maintaining a professional relationship with all Employees maintaining the philosophy of Do what’s Right across the Resort Ensure a proper and accurate accounting for all banquet food, beverage, and miscellaneous revenues, on a daily basis. To direct and inform Employees in every detail of banquet functions, as in menus, location of functions and coordinate all timing between kitchen and banquet personnel. Accountable for the cleanliness and orderliness of all front and back of the house banquet areas. Conduct daily and weekly walk thru’s of all Banquet rooms to insure maintenance, of facilities. Coordinate and execute all décor needs through décor Department. Operating Systems knowledge: Dayforce Maintain Heath Standards including all staff In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed.
SUPERVISORY RESPONSIBILITIES Directly supervises various employees in the Banquet Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud. Flexible schedule to meet demands of events, able to work Am & Pm shifts Holidays and in some cases 7 day week. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Have the ability to write routine reports and correspondence. Have the ability to speak effectively before groups of customers or employees of organization.
