Executes banquet and tournament events by overseeing all aspects of banquet preparation and service
Essential Duties and Responsibilities:
Utilizes ACE Service Absolutes by acknowledging, greeting and thanking all members and guests.
Executes banquet and tournament events according to Banquet Event Order and Director of Caterings specifications by overseeing service staff preparation; confirming that all service staff are in proper uniform, presenting a clean and professional image; creating duty assignments and communicating floor plans; ensuring room preparation (setup of tables, chairs, linens, table settings, glassware, etc.) including clean and stocked bathrooms throughout the event; communicating with kitchen staff regarding catering contract information, menus and food preparation
Ensures satisfaction by communicating with the host throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); and following up with host at the end of event
Manages revenue by tracking any additional charges incurred at the event, collecting balances due and a signed copy of the final bill
Meets administrative requirements by completing a banquet function report at the end of the event to submit to supervisor; generating inquiry sheets and other materials as instructed by the Food & Beverage Director/Manager
Protects the organization, the members and the guests by adhering to sanitation, safety and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
Maintains smooth operation of banquet facility by ensuring that all work areas kept clean and safe
Abides by and ensure proper execution of American Golf Standard Operating Procedures
Improves execution of future events by soliciting feedback from banquet staff
Implements and supports all American Golf initiatives and programs as requested by management
Other duties may be assigned by management.
Minimum Qualifications and Skill Requirements:
High school diploma required (Specialty/Technical Training preferred) and 5 years experience in the service industry, preferably as a serve lead, banqust captain or equivalent combination of education and experience
Experience in a fast-paced, food service environment required
Ability to communicate effectively with members, guests, co-workers and management
Must be able to work hours that vary and include nights, weekends and overtime
Strong customer service skills and the ability to resolve customer issues or complaints
Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently
Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements and basic bar terminology
Ability to operate the following: coffee machine, toaster, oven, grill, hot box, soda dispenser, ice maker, blender, dish washer, ice cream dispenser, CO2 tanks, beer taps, and related equipment
Basic math skills