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.