Located in Johnson City, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality. In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features a Restaurant/Brewery along with banquets and other special events to create a blend of dining experiences. Carter Creek Winery Resort & Spa is operated by the Carter Hospitality Group with 20 years of experience in the hospitality field.
For more information, visit https://www.cartercreek.com
SUMMARY: The Banquet Manager is responsible for coordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management.
ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
Achievement of budgeted food sales, beverage sales and labor costs.
Achieve maximum profitability and overall success by controlling costs and quality of service.
Maintains control of Banquet china, cutely, glassware, linen and equipment.
Completion of function delivery sheets in an accurate and timely fashion.
Completion of forecast and actual budget function sheets, function summary sheets and weekly payroll input.
Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
To supervise and coordinate daily operation of meeting/banquet set-ups and service.
Completion of Banquet bar Requisition.
Maintain the hotel Bar control policies and completion of necessary forms.
Following proper purchasing requisition procedures.
Maintain records of inventory, labor cost, food cost, etc.
Attendance and participation of weekly meetings.
Development and maintenance of all department control procedures.
Development and maintenance of department manual.
Supervision of weekly payroll input.
Provides function employee list and hours for gratuities distribution.
Provides labor costing information for function statements.
Supervision of weekly schedules. Schedule staff as necessary to ensure an adequate and consistent level of service.
Consistent check of Banquet Food and Beverage quality, Banquet services and plate presentation.
Ensuring that services meet customer specifications.
Liaise on an on-going basis with Catering department to ensure all client needs and requirements will be met.
Work with the Chef and banquet captains to ensure all arrangements and details are dealt with.
Coordinates with the event host on all aspects of the banquet function.
Performs planning and organization functions for the banquet department like maintaining the banquet logbook, maintaining and updating function sheets and BEOs.
Checks banquet rooms, service and kitchen areas for cleanliness, proper set up and make sure sufficient supplies and equipment are available for the function.
Oversee all aspects of assigned banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time.
Ability to respond quickly and accurately to guest requests.
Display good customer relation skill and take initiative to greet guests in a friendly manner.
Plan the event course and orchestrate its completion in a timely, quiet and courteous manner.
Observe guests to fulfill any additional requests, to perceive when the next course should begin, or when the meal is completed.
Adhering to all banquet standard process and also hotel standard policies and procedures.
Supervises and trains staff in the set up and break down of assigned banquets rooms according to contract and managers instruction.
Supervises and trains staff in the service of food and beverages according to standards.
Discuss any last-minute changes with the banquet team.
Ensure all guest requirements are se and ready 30 minutes before even start time.
Coordinates function details with banquets, conference planning and kitchen staff.
Maintain constant contact with the banquet chef, to ensure conclusion between food production and food service.
Monitor banquet personnel in the performance of their duties.
Assist in conducting pre-shift and pre-function meetings.
Actively participates in set up of banquet rooms and served of food and beverage to guests.
Communicates frequently with function hosts in order to ensure that their needs are being met.
Ensure all guest checks are billed and signed by the host according to planned arrangements.
Endues accurately daily sales reconciliation and postings are completed and provided to the front office.
Display awareness and compliance with hotels security, safety, and emergency and energy procedures.
Ensure high grooming and hygiene standards are met by all banquets staff.
Monitors the profitability of functions to ensure quality of portions control while minimizing waste and broken or lost supplies.
Guide, direct, and motivate banquet staff, provide guidance and direction to subordinates including setting performance standards and monitoring performance.
Ability to take and pass training provided and required by the banquet department to complete daily operational duties.
Other duties as assigned by Manager.
JOB KNOWLEDGE:
At least 2 years of related experience or equivalent
Previous banquet/event experience required.
In depth knowledge of Food Handling, Food Health and Safety regulations.
Excellent customer service relations, written and oral communication skills.
Must be able to stand a full shift, walk, sit, stoop, bend and occasionally lift up to 75 pounds.
Computer skills to include Word, Excel and Outlook
CERTIFICATE REQUIREMENTS: Must be current upon hire and maintained for duration of employment.
TABC Certification
Food Safety Manager Certification
WORKING CONDITIONS: Works indoors and outdoors throughout shift. Bi-level structures. Extensive facility. Well lit room. Minimal exposure to hazardous substances and fumes. Regularly exposed to sharp objects, slippery floors, steam, humidity and hot and cold temperatures. Noise level is moderate to high. Possible exposure to blood-borne pathogens.
PHYSICAL/MENTAL DEMANDS: Regularly required to stand the entire shift. Frequently required to use hands or fingers, walk, sit, stoop, bend, and reach with hands and arms. Must occasionally lift and/or move up to 75 pounds. Calculate figures and amounts. Coordinate multiple tasks simultaneously. Collect, interpret, and/or analyze complex data and information. Understand and respond to a diverse population.
BENEFITS (Full-time):
401(k)
401(k) matching
Dental insurance
Employee assistance program
Employee discounts
Flexible spending account
Health insurance
Life insurance
Paid time off
Referral program
Tuition reimbursement
Vision insurance
SCHEDULE:
Must be available to work all shifts including weekends and holidays.