DUTIES AND RESPONSIBILITIES:
Plans special banquets such as command functions, cultural events, balls, etc. in coordination with the Club Manager and Executive Chef and manages operations of all banquets that take place within the club and offsite.
Responsible for booking banquet business, coordinating, planning, developing, organizing and supervising banquets and ensuring customer satisfaction. Works with a variety of patrons, both civilian and military, to meet the needs of each patron. Meets with clients to ascertain banquet requirements such as proposed banquet dates, projected number of guest in attendance, and type of occasion being celebrated. Provides information regarding the type of services offered (e.g., room layout, seat chart, decorations, specialized menus, entertainment options, etc.). Coordinates catering contracts for customers, plans menus, draws up room layouts, writes seating charts and receives appropriate form of payments. Ensures that the events are kept within a set budget. Collaborates with Event Coordinator to ensure rooms are not double booked.
Manages operations of all banquets that take place within the club or be catered offsite by club personnel. Manages wait, bar, and janitorial staff assigned to the banquets. Assures patron satisfaction by resolving complaints and other customer issues. Trains support staff for following all procedures necessary for the execution of the banquets and writes schedules for banquet support staff. Ensures all contracts meet appropriate cost of goods and cost of labor for each event.
Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact. Asks questions to determine, verify and solve problems. Checks for satisfaction on the quality of goods and services. Takes action to solve problems quickly. Alerts the higher level supervisor or proper point of contact for help when problems arise.
Schedules and directs bartenders and temporary wait staff in conjunction with the head waitress for private functions. Oversees the coordination of food and beverage requirements with the appropriate club personnel.
Ensures that banquets logistical requirements such as the acquisition of supplies, decorations, specialized equipment and personnel have been considered.
Maintains a private party scheduling book and client contract file. Evaluates customer surveys upon the conclusion of special events. Prepares cost estimate and analysis for catering services.
Assists in the planning and execution of club operations. Ensures that club rules and regulations are observed. Submits routine reports outlining catering expenditures and revenues expenditures as required.
Ensures that all tenets of EEO and applicable organizational guidelines are observed.
Performs other related duties as required.