Banquet Manager

Select Milk Producers is one of the nation’s largest and most progressive dairy cooperatives, with 32 wholly owned subsidiaries, 12 processing plants, and 8 joint ventures including Fair Oaks Farms, Continental Dairy Facilities, Continental Dairy Facilities Southwest, Mill Haven Foods, Select Custom Solutions, GreenLink and Select Services. With over 1,000 employees, the Select Milk family of companies impacts all aspects of the dairy farm business and at the heart of our family of companies, is you.

"We strive to go above and beyond what’s expected in providing for our families, leading our employees, caring for our land and animals, serving our customers, producing quality milk, and serving one another. This commitment is more than our business, it’s in our culture and our character. We believe in being accountable, in doing what’s right, in performing at our best, in setting a higher standard."

Select Milk Producers and its subsidiaries offer attractive compensation and a best-in-class benefits package that includes but is not limited to medical, vision, dental, life insurance, and more that can be tailored for you and your family. Other benefits for eligible employees include 401(k) up to 6% company match, life and disability insurance, and paid holidays & vacation. We are proud to promote an equal employment opportunity workplace.

Position Title: Banquet Manager

Report To: The Farmhouse Restaurant & Farmhouse Restaurant General Manager. Liaison to Director of Sales, Catering Sales Manager and Banquet Chef.

Position Summary: The Banquet Manager oversees all aspects of a banquet or event, including set-up, menu selection and food presentation, serving and clean up while focusing on detail and quality presentation and customer service. Banquet Managers are also responsible for supervising the banquet staff.

Duties and Responsibilities

• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
• Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction
• Coordinates with other staff and departments to arrange for the delivery of requested services
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
• Ensures all functions are set and staff is prepared and organized before required time on BEO
• Inspects table place settings, including table linen, fine china, glass, silverware, and condiments for correct placement and ensures that each element is clean, undamaged, and attractive
• Ensures proper setting of buffet tables and other food service tables
• Arranges for and ensures proper sequence of service for each event
• Monitors banquet team members to ensure all operating procedures are followed
• Supervises clearing and post function cleanup and garbage removal
• Maintains clean and orderly back areas, pre-function areas and storage areas
• Assures that all china, glassware, silverware, linen, etc are returned to their proper locations after each event. Ensure proper ordering of all required linen and extra equipment prior to the event.
• Clearly projects the visions of the department and measures progress
• Meticulously plans events to ensure execution is achieved at the highest level
• Conducts regular meetings with Catering Sales Manager and Director of Meeting & Event Sales to ensure the needs of the clients are being met
• Conducts regular meetings with the Catering Sales Manager and Director of Meeting & Event Sales to continuously evaluate strategies and ideas for enhancements to benefit the guest's experience
• Ensures payroll is reviewed and finalized as set forth by the policy of the resort
• Reviews scheduling, and labor needs to meet the guests needs as well as maximize efficiency
• All other duties assigned by Restaurant General Manager or Director of Meeting & Event Sales

Knowledge, Skills, and Abilities

• Proactively solve problems and demonstrate an ability to do so quickly
• Ability to organizing and prioritizing tasks assigned by direct reports
• Knowledge of computer systems and use of programs such as word, excel etc.
• Knowledge of operational software such as reservation systems, POS, and event order software
• Ability to communicate effectively, both in writing and orally
• Lifting to 25 pounds and extended periods of standing may be required occasionally