Banquet Manager

*** NO PHONE CALLS and NO RECRUITERS / HEADHUNTERS PLEASE ***

Job Summary

The Banquet Manager is responsible for the overall leadership planning execution and financial management of all banquet and private event operations at the Charlotte City Club. This role ensures that every event reflects the Clubs standards of service excellence hospitality and member satisfaction. The Banquet Manager oversees the banquet department staff coordinates across departments assists in management of budgets and drives innovation in event service and member experiences.

In addition to direct event oversight this role plays a critical part in departmental strategycontributing to training and development financial performance inventory management and long-range planning for the Clubs food and beverage operations. The Banquet Manager also serves as a senior leader within the operation often acting as Manager on Duty (MOD) and ensuring seamless integration between banquet and a la carte dining.

REPORTING RELATIONSHIPS

Reports directly Clubhouse Manager with oversight of the Director of Events: Directly supervises Banquet captains & staff. Works closely with the Director of Events Executive Chef Banquet Chef Food & Beverage Manager and other Club leaders.

ESSENTIAL DUTIES & RESPONSIBILITIES

Event Preparation and Setup

• Participates in weekly BEO meetings

• Review banquet event orders (BEOs) and ensure thorough understanding of event details.

• Oversee and assist with setup of banquet spaces including tables linens service ware and equipment.

• Coordinate with kitchen and bar staff to confirm timing menu requirements and special requests.

• Serve as senior point of contact for members guests and vendors during events resolving issues promptly and professionally

Team Leadership and Supervision

• Lead the banquet department with a focus on member satisfaction staff development and financial responsibility

• Lead pre-shift meetings to communicate event details service expectations and roles.

• Monitor staff performance appearance and adherence to service standards.

• Maintain staffing schedules ensuring adequate coverage while managing labor costs with oversight of Clubhouse Manager.

• Attend regular departmental meetings and maintain high visibility at events

• Provide leadership support in a la carte operations serving as MOD and ensuring consistent service delivery across outlets

• Lead the continuous training process for all banquet staff members

Staff Training and Development

• Train banquet staff on essential service duties event protocols and Club standards.

• Provide on-the-job coaching to ensure consistency efficiency and professionalism.

Standards and Compliance

• Enforce health safety and sanitation standards.

• Maintain a polished professional appearance and demeanor at all times.

• Uphold the values and service culture of the Club.

• Works with the Events Director Banquet Chef and others to schedule/coordinate personnel requirements for private functions

• Develops detailed plans for each catered event in conjunction with the clubs operation leadership (Clubhouse Manager Food and Beverage Manager Executive Chef Executive Sous Director of Events as necessary)

• Diagrams buffet tables guest tables and other function room set-up needs for special events

• Assures proper inventory of all banquet service equipment and supplies to meet required needs

• 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

• Conducts after-event evaluations to improve quality and efficiency of banquet functions

• Assists the Director of Events to ensureall events are billed correctly to each event

• Assists in planning professional development and training activities for staff

• Performs other tasks as requested by the Clubhouse Manager Food and Beverage Manager and/or Director of Events

QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• Minimum 5 years of leadership experience in banquet catering or hospitality operations; private club or hotel experience preferred

• Proven success in managing teams complex events in a high-volume environment.

• Knowledgeable of all aspects of department and daily club operation including scheduled events and operating hours.

• Assures that all state and local laws and club policies and procedures for the service of alcoholic beverages are consistently followed.

• Ability to lead under pressure and resolve conflicts quickly and effectively.

Language Skills:

Ability to read analyze and interpret general business periodicals professional journals technical procedures or governmental to write reports business correspondence and procedure manuals. Ability to effectively present information and respond to questions frommanagersvendors memberscustomers and staff.

Mathematical Skills:

Ability to work withbasicmathematical concepts such as probability division addition subtraction and multiplication.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written oral diagram or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Employee is regularly required to stand walk and talk or hear. The Employee frequently is required to use hands to finger handle or feel; reach with hands and arms; and climb or balance. The Employee is occasionally required to sit and taste or smell. The Employee must regularly lift and/or move up to 30pounds and frequently lift and/or move up to 50pounds. Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to adjust focus.

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.

While performing the duties of this job the Employee may be exposed to outside weather Employee is occasionally exposed to staircases and the noise level in the work environment is usually moderate.