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Tulsa Country Club
Job Posting
Banquet Supervisor
Primary Duties:
The Banquet Supervisors primary focus is management and supervision of all aspects of Banquet operations. In this regard, the Banquet Supervisor and all other Food & Beverage department managers work closely as a team to plan and execute all private and club-sponsored special events.
The Club utilizes a structured manager-on-duty concept in the clubhouse operation that designates a MOD for each day-part. It is critical that a manager be responsible for physically inspecting the Club to ensure all areas are set up properly, ensure that staff in all areas are present and ready to work when scheduled and is available to address any problems that arise or any complaints, questions or needs a member or guest may have.
All members of the F&B management team may be asked to help in other areas of the department and/or Club when high activity levels require all hands on deck, whether in daily business or due to special events.
Expectations of the Banquet Supervisor include development, implementation and training of:
Detailed service standards for plated and buffet service, member events, meetings and pool parties.
Creative buffet and food station displays for all types of events.
Active participation in the further development and implementation of a department-wide training program that ensures consistent standards in all front-of-the-house service areas and provides an opportunity for employees to progress through each of the Clubs foodservice outlets.
Work Schedule:
Banquet Supervisor is a full-time position, typically anticipated to work 35-45 hours per week. Work schedule varies with the Clubs event calendar and may include morning, lunch and/or evening events, including on weekends and holidays.
Qualifications:
Applicants must have a thorough working knowledge of both banquet and ala carte foodservice. Supervisory experience and experience training staff is necessary, as is basic proficiency with Word, Excel and point-of-sale software. A service-oriented, customer-centric attitude and approach toward leading and delivering outstanding service is a must.
Compensation:
Compensation for this position includes both an hourly wage and gratuity generated by banquet events. Total annual compensation averages $32,500-35K.
Benefits:
The Club currently pays 75% of the premium for individual employees group health insurance. If applicable, an employee may elect additional coverage for their dependent(s). The Club pays 50% of the premium for dependent coverage. Dental, life and other supplemental policies are also available.
Two weeks paid vacation and five days paid sick leave are provided, as well as recreational privileges on Mondays, when the Club is closed. Full-time staff are eligible to participate in the Clubs 401(k) program after 1000 hours worked. The Club provides meals for all staff members during each shift worked at no cost.
Banquet Supervisor reports to the Food & Beverage Director and supervises banquet servers, bartenders and housemen.
