Manager Banquet Operations

About the position TPC Sugarloaf is a premier private club located within the gated community of Sugarloaf Country Club in Duluth, Georgia. As part of the prestigious TPC Network, the Club offers an exceptional country club experience that goes well beyond the golf course. With a wide range of amenities for the entire family, TPC Sugarloaf provides the personalized service and exclusive privileges that define the PGA TOUR’s acclaimed network of premier clubs. Tee up your career as a part of our team with the TPC Network! This position manages and coordinates all aspects of banquet food and beverage service. Maintain accountability for the cost, utilization, and performance of employees and equipment. Responsibilities Working closely with the Food and beverage Director, Executive Chef, and Catering Sales Managers to oversee the hiring, orientation and training of all banquet service staffPlan for and schedule employees, equipment, and supply requirements for the banquet department.Work closely with the Banquets Service and Banquet Beverage managers to assure department is running smoothly and efficientlyTrain employees in all aspects of providing exceptional customer service to our PGA TOUR Players, Members and Guests.Ensure accountability for the cost, utilization and performance of banquet staff as they follow job duties as outlined in their respective job descriptionsMeet with banquet clients as needed to go over all details prior to event to assure member and guest satisfactionConduct daily pre-shift/ pre-meal meetings prior to each event and relay information pertinent to the day’s meal period activitiesGreet members, guests, and clients in a warm, friendly and pleasant manner to make them feel welcome and at easeEnsure that the service staff provides immediate and proper attention to all members and guests and resolve any member or guest complaints immediately and professionallyEnsure the cleanliness, sanitation and proper set up of all banquet and meeting rooms and check maintenance of all equipment in these areas prior to the eventEnsure that service staff schedules are complete and entered in the KRONOS time keeping system and that they are consistent with the staffing plan as outlined by the Food and Beverage Operating BudgetMaintain banquet liquor, beer, wine and tobacco inventories, and ensuring appropriate inventory levels through purchase/requisition/inventory control.Maintain bottle and pour cost information as well as ensure the accuracy of the regular inventories of these productsAssist in the implementation of policies and procedures for the food and beverage departmentEnsure quantity levels of food and beverage products and maintain quality standards in production, services facilities, and to member and guest satisfaction.Assist Director F&B in developing the annual beverage budget and business plan and manage by that budget and business plan for all banquet operationsClose and secure entire club at designated times using standard closing proceduresVerify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately open, close and operate the Point of Sale system per the Operating Procedures ManualEnsure compliance of operating guidelines as it relates to R.A.M. Or TIPS programs, as well as operating within all State and Federal Laws, Rules and regulations relating to Alcohol, Cigarette and Tobacco DivisionImplement and monitor banquet food and beverage payroll policies, procedures, and controls, with an emphasis on minimizing employee costsAssist in implementing and monitoring internal controls of the banquet portion of the Food and Beverage DepartmentMaintain purchase order system, relative to banquets, for par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases.Assist with the monthly inventory systemMaintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the food and beverage operating plan/budgetEnsure that the Director of Food and Beverage and/or General Manager are informed of members/guests who may be intoxicated. Any member/guest who is clearly intoxicated is not to be servedOperate within all guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc. and implement PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to the food and beverage operationsEnsure that service procedures are adhered to as outlined in the TPC Brand StandardsSpecial projects or other duties as assignedRequirements Thorough knowledge of food and beverage service preparation and operational procedures as would normally be acquired through a high school diploma or equivalent education, plus two to three additional years of hospitality management or equivalent experienceThorough knowledge of general business administration practices, state liquor and sanitation laws as applied to food and beverage service operational practices and procedures as would be acquired through at least three years of similar experience in progressively responsible positions.Prior supervisory experience required