Director of Banquets

Employees of Bluejack National ensure that the highest level of service is offered to members and guests by providing personal, gracious and professional service. As F&B Director Of Banquets, you will be responsible for the coordination and execution of events held at Bluejack National. You will assist the F&B Managers to oversee the organization, coordination, and implementation of the Food & Beverage program for the members and guests of Bluejack. You will be responsible for upholding the Bluejack National Mission Statement:“To create exceptional lifestyle experiences one family, one member, one guest at a time.”You will be responsible for upholding the Bluejack National Cultural Belief Statements:Integrity First:

I am accountable to be honest and always do the right thing.Be Remarkable:

I seek ways to be extraordinary and deliver a positive impact every day.Empowerment:

I have the skills, resources, and authority to create memorable experiences.Value People:

I empathize and respect others.Speak-Up:

I seek, listen, and provide candid feedback to improve performance.Be Dependable:

I am loyal to the team, and committed to the Bluejack mission and experience.JOB DUTIES:The F&B Director Of Banquets Job is primarily responsible for the successful execution of all Bluejack National events. Duties will include coordinating with the Event & Catering Team, Culinary Team, and F&B Manager team on the planning and execution of events. The F&B Director Of Banquets will have involvement in all aspects of Food and Beverage service to include all outlets, major club functions and other projects and activities assigned to increase relationships within the Bluejack community. This position will have a close working relationship with all operational departments at Bluejack National, including crossover duties in multiple areas.RESPONSIBILITIES:

Manage and execute all aspects of the private and members events within the Club.Manage daily food and beverage operations.Adhere to food, health and safety standards.Hire, train, and manage food and beverage staff.Build and maintain close effective working relationships with members, vendors, and suppliers.Maintain high visibility during banquet events to receive members and guests and to ensure prompt, efficient and knowledgeable service.Plan the venue layout according to the number of guests and the type of event.Offer members a warm and sincere greeting. Use the guest name, if and when possible.Anticipate and comply with guest needs while following Food & Beverage Standards.Offer members a fond farewell. Give them a warm goodbye and use their names, if and when possible.Actively monitor and share on member feedback to ensure standards of operation constantly meet or exceed expectations.Effectively communicate and coordinate operational activities with key relationships in all areas of the club.Collaborate with Director of Food & Beverage to create F&B trainings, policies, and standards.Maintain all standard operating procedures.Maintain operation in accordance with all TABC/state and county liquor laws.Discuss sales contract details with the Catering & Events Team.Select and procure all event related rental small wares.Control expenses to include: labor, linen, breakage, shrinkage, beverage, equipment, and supplies.Maintain all equipment related to the Banquet Department.Supervise the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.Manage all banquet related equipment, inventory management, and cost control.Ensure par levels in food, beverage, china, and supplies are appropriately maintained at all times.Communicate any maintenance and repair needs to the appropriate departments.Collaborate with Director of Food & Beverage, Catering Team, and Culinary Team to create innovative menus dictated by event and member needs.Complete any and all documentation in a timely manner.Verify opening and closing procedures developed for each position supervised in Food & Beverage.Weekly scheduling of F&B employees in area of responsibility.Maintain F&B point of sale system to accurately reflect menu offerings.Maintain open communication and handle conflict resolution with staff.Handle member problems and complaints as professionally as possible or refer to the DOFB for support.Apply analytical and problem-solving skills.Attend all relevant operational meetings.Complete daily, weekly and monthly reports as required.Assist with any special projects as assigned by management.APPROXIMATE SCHEDULE AND HOURS:Weekdays, weekends and Holidays. Schedule flexible as business.JOB REQUIREMENTS:Hotel/Hospitality degree an asset but not required.Service oriented style with professional presentation skills.Minimum of 4 years experience in the hospitality industry in a Supervisory or Management Role, with an emphasis on Banquets and Food & Beverage.Skilled in interpersonal communications, organization, financial knowledge, and team building.Ability to delegate, follow up, relate to staff, guests, clients, and members in a positive effective manner.PHYSICAL JOB REQUIREMENTS:Lifting/Pushing/Pulling/Carrying/Bending/KneelingShould be able to lift and carry up to 50 lbs.This position requires an above average amount of physical labor such as bending, stooping, walking, reaching and standing. This position requires this type of activity throughout the day.This position requires office and computer time, and thus, there can also be extended periods at a desk.ACKNOWLEDGMENT:The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.

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