Banquet Manager jobs in Springfield, OR

SUMMARY
Ensures exceptional service to all members and resort guests by supervising the banquet service for all special events and functions providing an excellent banquet experience. The banquet supervisor is responsible for assisting in the delivery of all food and beverage events held at the resort. Performs additional essential duties effectively and efficiently.

Pay Range: $20 - $22

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
   
• Attends pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
   
• Achieve maximum profitability and overall success by controlling costs and quality of service
   
• Regularly reviews banquet schedule for changes, calendar of events, and special events.
   
• Create a warm and welcoming atmosphere for guests and employees.
   
• Uphold the standards and expectations of food and service quality set forth by Juniper Preserve.
   
• Must be capable of performing the position of Food Server and Bartender.
   
• Attend scheduled training seminars.
   
• Maintains a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency and effectiveness.
   
• Keeps the Banquet Manager fully informed of all personnel problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
   
• Coordinate and oversee all aspects of banquet and event operations, ensuring that each event runs smoothly from start to finish.
   
• Supervise and motivate banquet staff, including servers, bartenders, and setup crews. Provide clear direction and delegate tasks effectively.
   
• Deliver exceptional customer service by addressing guest needs, resolving issues, and ensuring a positive and memorable experience for all event attendees.
   
• Setup and Breakdown: Ensure proper setup and breakdown of banquet spaces, including tables, chairs, linens, and equipment. Maintain a high standard of cleanliness and organization.
   
• Communication: Maintain effective communication with the kitchen, bar, and other departments to ensure timely service and a seamless guest experience.
   
• Assist the Banquet Manager in training new banquet staff, ensuring they understand Juniper Preserve’s service standards and expectations.
   
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
   
• Uphold the standards and expectations of food quality and production.
   
• Able to effectively handle multiple tasks.
   
• Incorporates safe work practices in job performance.
   
• Regular and reliable attendance.
   
• Maintains a professional standard at Juniper Preserve including, but not limited to, appearance, interaction with members, associates, guests of the club, verbal discussions and written correspondence. Does not discuss work related issues with members and resort guests.
   
• Supports and adheres to the CORE Values (ie. “The T.R.I.P.”) and Brand Pillars, Service Fundamentals, and Guest Service
• Philosophy as defined by the Company.
   
• Maintains positive attitude and the flexibility to take on new and different tasks as assigned by the Director of Food and Beverage.
  
  

QUALIFICATIONS
Required

• To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
   
• Must be dressed neatly and well groomed in company approved uniform at all times.
   
• Ability to work flexible schedules, to include weekend, holiday, and evenings as needed for the benefit of departmental coverage.
   
• Must be able to operate P.O.S., make change correctly and make credit card transactions accurately.
   
• Must be able to deliver plates and food and clear tables, which may require lifting up to 50 lbs. Investigate and resolve complaints regarding F&B quality, service and/or accommodations.
   
• Must be able to calmly respond to angry guests and notify a manager
   
• Must be able to pass server validation
   
• Must be able to verbalize menu items clearly to guests while taking their orders or responding to their requests
   
• Must be able to hear well amongst loud background noise
   
• Must be able to write or memorize orders
   
• Must be able to balance at the end of each shift.
   
• Must be able to effectively card all guests who appear under the age of 30 for alcohol purchases and under the age of 25 for tobacco purchases.
   
• High School graduate. Some college training is preferred as well as wine knowledge course(s) and 2-3 years management experience and/or training or An equivalent of hands-on training in a restaurant or golf club house or Hotel/restaurant management.
   
• Must possess the ability to effectively present information and respond to questions from groups of members, guests, management and employees.
   
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
  
  

SUPERVISORY RESPONSIBILITIES
This position will assist the Restaurant- and Banquet Manager in monitoring and supervising Banquet service staff.

CERTIFICATES, LICENSES, REGISTRATIONS
Must maintain current Food Handlers Card and OLCC Servers Permit.

TRAVEL REQUIREMENTS
Local travel may be required in conjunction with Member/Guest events. Regional travel for training purposes may be occasionally required.

WORKING CONDITIONS
May work any combination of 100% Inside, to 100% Outside dependent upon the function venue.