Banquet Manager

Vancouver, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $24.00 - $30.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

Professional Development

Job Description

The Oregon Golf Club is a prestigious private club renowned for its exceptional facilities, including its exquisite golf course, dining, and event spaces. As a distinguished establishment focused on providing an outstanding experience for its members and guests, the Club prides itself on maintaining the highest standards in service, hospitality, and member satisfaction. The Food & Beverage Department plays a vital role in upholding these standards, offering a variety of dining and catering services that complement the Club's vibrant social and sporting environment. The Banquet Manager position at the Oregon Golf Club presents an exciting opportunity for a professional with a passion for delivering exceptional food and beverage service within a luxury club setting. This is a full-time role reporting directly to the Food & Beverage Director, with a primary focus on managing all banquet and catering events to perfection.

The role of Banquet Manager encompasses overseeing the banquet operations, ensuring that each event is executed flawlessly from start to finish. This requires a hands-on leader who is skilled in staff training and supervision, event setup and coordination, and food and beverage control. The Banquet Manager will be responsible for maintaining the cleanliness and organization of banquet areas during all hours of operation, ensuring that every detail conforms to the specifications outlined in the Banquet Event Orders (BEOs). A keen eye for detail and a commitment to customer satisfaction are paramount, as the manager will circulate through events to ensure that all members and guests receive outstanding service. This role also involves critical inventory management, staff scheduling aligned to budgetary constraints, and the creation of event layout diagrams that consider all aspects of the event space including buffet setups and stage placements.

Additionally, the Banquet Manager will play an essential role in maintaining safety compliance across all events, including ensuring fire exits remain unobstructed and that all electrical requirements meet club capacity standards. The position requires excellent communication skills for managing team operations, reporting incidents, handling complaints, and participating in regular team meetings and trainings. Beyond operational duties, the manager must exhibit professional competence, ethical integrity, and a proactive mindset focused on continuous improvement. The role demands flexibility in scheduling, including work on weekends and holidays, and the ability to work both independently and as part of a team.

This position is also classified as safety sensitive, highlighting the need for alertness and discretion due to the handling of confidential information and operation of heavy equipment. The Oregon Golf Club expects its Banquet Manager to demonstrate responsibility and dedication, ensuring all events reflect the club’s esteemed reputation. Candidates who are innovative, detail-oriented, proficient in Microsoft Office, and possess at least two years of food and beverage management experience will find this role rewarding and challenging.

Job Requirements

Must have 2+ years of experience in food and beverage management
Must be proficient in Microsoft Office
Must be able to work in a constant state of alertness and concentrate for long periods of time
Must be able to work a flexible schedule to include weekends and holidays as needed
Must be self-motivated
able to work well as a team or independently
Must be detail oriented
Must have excellent communications skills, both written and verbal

Job Qualifications

Must have 2+ years of experience in food and beverage management
Must be innovative and look for areas that need improvement
Must be proficient in Microsoft Office
Must be self-motivated
able to work well as a team or independently
Must be detail oriented
Must have excellent communications skills, both written and verbal
Working knowledge of club policies and guidelines as outlined in the Oregon Golf Club Employee Handbook

Job Duties

Train and supervise all banquet employees in accordance with company policies
Examine banquet room(s) prior to each event and/or meal period to ensure the event is properly set up and supplied
Maintain the organization and cleanliness of the banquet areas continually during all hours of operation
Assist in the responsibility over food and beverage controls
Immediately communicate with chef any increase or decrease in the party sizes
Notify human resources via email for any temporary labor necessary to staff events
Ensure that all food and beverage is presented according to specifications on BEO
Circulate through each banquet event to ensure member and guest satisfaction
Handle any complaints then document
notify food and beverage manager and/or GM immediately
Control all banquet labor
complete DMR daily to record labor dollars used
Assist in taking inventories and notifying the Food and Beverage Director of any necessary supplies for banquet needs
Design diagrams for buffet set ups, table set ups, stage placement, podium placement, etc
Create schedules for the banquet team that are performance based and are in line with costs and budgets
Working knowledge of club policies and guidelines as outlined in the Oregon Golf Club Employee Handbook
Checks out the team using checklists for opening and closing duties
Documents all safety incidents and starts the reporting process
Attends food and beverage staff, management meetings, supervisor trainings and weekly BEO meeting
Establishes and maintains a regular cleaning and maintenance schedule for all banquet areas and equipment
Acts as FOH MOD support
ensures that service lineups and meetings are held daily
completes daily captain’s reports and emails to F&B management team and General Manager
When in MOD role, responds to complaints or suggestions about the food and service
Obtains cash banks from the Accounting Manager for any cash bar events
confirms the amount of cash is correct
counts the cash after the event and verifies the amounts on the cash bank reconciliation sheet
Regular attendance is required between the assigned start and end times for work
Exhibits a regular and punctual attendance habit to comply with existing attendance requirements
It is an essential function of the job that the individual will not be a direct threat to the health or safety of themselves, others, or property
Maintains the professional competence, ethical integrity, knowledge and skills necessary for the satisfactory performance of all assigned responsibilities
Follow any other job-related instructions and perform any other job-related duties requested by management
Works in a constant state of alertness and in a safe manner