Banquet Manager at Camp Creek Resort

Job Summary

The Banquet Manager is responsible for working closely with the Sales, F&B and Culinary teams to ensure the service and Banquet Event Order is executed to specifications and the event exceeds the guests' expectations. This involves attending meetings, setting up the rooms with tables, chairs, decor, ensuring food is served properly with aesthetically pleasing display and friendly, professional service. This also includes breaking down the setup at the conclusion of the event and ensuring all items are returned to their proper places. Event days may require schedule flexibility to support successful execution. The Banquet Manager is supported with a Banquet Captain who assists the team.

Primary Responsibilities & Essential Functions

• Collaborate with the Banquet Sales Director and the Head Chef to review sales contracts and Banquet Event Orders (BEO)
• Plan and execute the venue layout according to the number of guests and the type of event.
• Determine the appropriate staffing levels, including servers and support staff
• Hire, train, and direct the banquet staff in servicing all banquet activities
• Supervise the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations
• Oversee the seating of guests, the serving of meals and beverages, and the clearing of tables
• Consult with the Head Chef regarding the timing of meal courses to be served
• Manage the availability of liquor and soft drinks, when required
• Ensure banquet china, cutlery, glassware, linen and equipment are properly maintained and inventoried
• Prepare work schedules and completing documentation in a timely manner.
• Achieve maximum profitability and overall success by controlling costs and quality of service
• Achievement of budgeted food sales, beverage sales and labor costs
• Participation and input towards F & B Marketing activities
• Answering customers' questions and accommodating special requests
• Attend operational meetings and BEO meetings
• Ensures that banquet areas are maintained in a neat, organized and safe manner
• Adhering to health and safety procedures
• All other duties as assigned

Education and Experience

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read, write, speak, and communicate in basic English preferred.
• Experience in hospitality preferred
• Accredited certificate or diploma in catering, culinary Arts, hospitality, or similar
• Bachelor's degree in hospitality and culinary arts preferred
• 3-5 years of experience in banquet management, or similar

Knowledge, Skills, Abilities

• Detail oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant friendly way
• Ability to identify and resolve issues related to position independently
• Strong attention to detail and ability to meet deadlines
• Commitment to delivering excellent customer service
• Ability to convey information and ideas clearly
• Ability maintain composure under pressure
• Ability to listen and react quickly to residents' and guests' requests in a genuine manner
• Be organized, proactive, productive, and self-motivated showing a positive attitude
• Proficiency in catering management software, such as Better Cater and Caterease
• Exceptional ability to plan banquets, manage budgets, and meet deadlines
• Experience in supervising banquet venue staff
• Ability to collaborate with others, such as Banquet Sales Directors and Head Chefs
• Extensive knowledge of catering equipment and venue requirements
• In-depth knowledge of hospitality industry best practices
• Excellent interpersonal and communication skills

Physical Demands

• Ability to stand and walk for extended periods
• Frequent bending, lifting, pushing, pulling, carrying, kneeling, and stooping
• Must be able to lift to 50 lbs
• Must be able to safely deliver food and drinks on different surfaces

Working Conditions

• Exposure to slippery surfaces and stairs depending on location
• Indoor and/or outdoor
• Exposure to extreme heat and cold depending on season and location
• Potential exposure to naturally occurring environmental factors such as wind, rain, red tide, etc.
• Possibility to work 11+ hour shifts

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.