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Banquet Manager

2 months ago

chicago, United States University Club of Chicago Full time

Local (Chicago) Applicants Only


Located in the heart of Chicago, The University Club of Chicago has an opportunity for a dynamic, experienced Banquet Manager. This opportunity will provide a superior work environment with a dynamic food and beverage team that will allow you to achieve your personal best working with some of Chicago's top food and beverage professionals.


Qualified candidates should have a minimum of 3 years experience in a four-star or better hotel or private club environment which emphasizes personalized customer service. In addition to this great opportunity, the University Club of Chicago offers competitive wages, incredible benefits, and a great place to work


Essential Job Functions

 

  • Works with Catering Director, Banquet Chef, and others to schedule and coordinate personnel requirements for private functions   
  • Develops detailed plans for each catered event in conjunction with the Club’s function committee (Assistant Manager, Banquet Chef, Catering Director, and Director of Housekeeping), as necessary
  • Serves as liaison between banquet service personnel and other staff members on the Club’s function committee
  • Follows diagrams of buffet tables and other guest function room set-up needs given by catering
  • Holds pre-function meetings to ensure smooth, efficient service; assigns server stations and coordinates timing of courses
  • Ensures that all banquet staff is well groomed and in proper uniforms (including name tags)
  • Assist with ongoing sales efforts for group and local banquet business
  • Prepares weekly service schedule utilizing staff effectively while watching labor costs.


Job Qualifications



  • High School Diploma or equivalent.
  • 3 to 5 years of banquet experience.
  • PC computer knowledge required. Delphi and Club Tec knowledge is a plus.
  • Positive and outgoing attitude.
  • Basic understanding of food terminology and cooking techniques.
  • Have a working knowledge of food ingredients and wine service.
  • Prior food and beverage operations experience (including supervisory experience) at banquet director level in an upscale/luxury hotel or restaurant.
  • Have a working knowledge of food and beverage products, services and current trends.
  • Excellent verbal and written communication skills.
  • Ability to stand for long periods, up to 6 hours, with few opportunities to sit or rest.
  • Ability to move quickly throughout various areas of the Club for operations and troubleshooting.
  • Ability to lift products, supplies, and various pieces of equipment more than 50 lbs.
  • Ability to effectively organize all areas of the front-of-house banquet operations and staff.
  • Other duties as assigned.