Banquet Manager (Salary/Exempt) Position Available In Glynn, Georgia

Minimum Requirements:

• Minimum three (3) years F&B management experience at a high quality hotel, restaurant or catering facility
• High School Diploma or equivalent credentials
• College degree preferred
• Georgia law requires that one must be over the age of 18 to dispense or serve alcoholic beverages
• TIPS (Training for Intervention Procedures) certified preferred
• Excellent communication skills, both written and verbal
• Strong knowledge of Forbes 5-Star dining standards preferred
• Familiarization with Micros POS (point-of-sales) system
• Ability to work simple math calculations
• Valid Georgia Driver’s License
• Must have a favorable driving history
• Company policy requires that one must be 21 years of ago or older to drive a company vehicle
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
• Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
• Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
• Ability to easily adapt to organizational and environmental changes
• If applicable, must be flexible to working days, early mornings, evenings, weekends, and holidays
• Report to work at the scheduled time, neatly groomed and in compliance with company

Dress Code Policy Tasks/Responsibilities:

• Supervise all facets of food service prior to, during, and following each banquet function
• Learn the names and personally recognize our regular Guests and Members
• Maintain current knowledge and understanding of Forbes 5-Star dining standards
• Directly supervise Captains assigned to banquet functions
• Develop Banquet Captains to assume the role of Banquet Manager in their absence
• Supervise the proper execution of all coffee break functions by creating presentation, themed when necessary and providing timely service
• Coordinate banquet functions with required departments
• Maintain close communications with Conference Services department, Stewarding and Culinary teams
• Monitor and control china, glass, silver and linen inventories and creates and maintains par stocks at appropriate seasonally adjusted levels
• Create requisitions, in a timely fashion, all required flatware, linen, silver, crystal, and other materials needed to conduct food service for banquets on a daily or weekly basis
• Order rental equipment when needed, making sure appropriate time has been given and items are returned in a timely fashion
• Coordinate with Beverage Manager to ensure continuity of service throughout execution of all banquet functions
• Assist with schedule and oversee all Bartenders, Food Runners, Sever Assistants, Servers and Captains
• Operation of the POS Micros System and to provide training, be supportive and responsive to staff needs
• Fiscally responsible for labor controls and food and beverage related expenses
• Maintains complete knowledge of and strictly abides by, State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
• Check identification in order to verify age requirements for purchase of alcohol
• Attempt to limit problems and liability related to customers’ excessive drinking by following TIPS training
• Acquire an accurate “head count” of function attendees, and report for billing
• Record and bill orders accurately into the register system and process payments using guest/member cards in accordance with accounting procedures
• Guide, coach, counsel, develop, train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximizes productivity
• Support Service Quality training efforts to drive individual and collective staff development
• Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
• Maintains cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership

Physical Requirements:

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs intermittently throughout a shift
• Ability to read, write and communicate effectively in English, both written and verbal
• May be exposed to mechanical, electrical, chemical and fume hazards
• Maintain compliance with Company Resort Professional Image Policy