Event Manager (Part-time)

GENERAL NATURE OF WORK:

This position is responsible for the supervision and performance of the daily activities and special events of Banquet operations. Duties are performed under the direction of the Food and Beverage Manager.

EQUIPMENT & JOB LOCATION: This position requires general knowledge of the food service operation and the ability to manage special events.  The primary work site is at Beavercreek Golf Club.

ESSENTIAL FUNCTIONS – EXAMPLES OF DUTIES:

Any one position may not include all of the duties listed nor do the listed examples include all duties which may be found in all positions in this class.

• Supervises the banquet personnel, including banquet servers, bartenders, and beverage cart attendants.
• Assists Food and Beverage Manager with annual performance reviews, application screenings, and staff meetings.
• Monitors the completion of daily and weekly duties of personnel.
• Assists in the training of new personnel (i.e., opening and closing duties, review of training guide, function agreement understanding, and basic knowledge of all applicable job duties).
• Assists the Food and Beverage Manager with monthly beverage inventories.
• Reports concerns to management, including building maintenance, personnel issues, guest comments, etc.
• Maintains professional working relationship with guests and coworkers.
• Acts as liaison between kitchen staff and banquet/bar staff.
• Coordinates the set up and break down of banquet areas.
• Acts as point of contact for guests during functions.
• Performs walk-through when opening and/or closing clubhouse surrounding events.
• Forecasts future events for requirements and needs.
• Monitors service sheets for required event details.
• Follows up with personnel on performance issues.
• Meets and greets clients upon their arrival, and obtains any last-minute needs or changes.
• Enforces food service sanitation policies.
• Maintains neatness and cleanliness of banquet storage areas.

ADDITIONAL EXAMPLES OF WORK PERFORMED:

• Performs other duties as assigned.
• Demonstrates and maintains satisfactory public relations.

DESIRABLE KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledge of equipment, materials, and supplies used in restaurant operations.
• Knowledge of the food service/banquet operation.
• General knowledge of computer systems and POS software and billing procedures.
• Ability to plan and write work schedules of banquet staff, beverage cart attendants and bartenders.
• Ability to exercise independent judgment and discretion in supervising daily operations of the banquet facility.
• Ability to maintain an effective and courteous working relationship with the general public, customers and staff.
• Ability to understand and follow oral and/or written instructions.
• Ability to work effectively under the general direction of the Food and Beverage Manager and Golf Course Manager.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to work with staff to maintain a sense of teamwork.
• Maintain a professional attitude and appearance.
• Excellent written and verbal communication skills.

DESIRABLE TRAINING AND EXPERIENCE:

• A standard high school diploma or the equivalent, supplemented by three to five years of related experience and/or training, or an equivalent combination of education and experience.  Banquet facilities experience is desirable.

NECESSARY SPECIAL REQUIREMENTS:

• Ability to work other than normal working hours, and to work various shifts as necessary.
• Must maintain a valid Ohio Driver’s License.

Salary : $13 - $17