Golf Facilities

Tennis Facilities

• Hard courts

Swimming Facilities

• Indoor

Other Athletic Facilities

Dining Facilities

• 5 Various

Special Club Features

The Minikahda Club is looking for a highly motivated, detailed, and experienced professional to join our team.   The Banquet Manager is responsible for all operations and daily management of “Front of the House” banquet operations at The Minikahda Club.  The Banquet Manager will directly answer to and assist, the Food & Beverage Director on the day-to-day operations of all Food & Beverage related events.  As the Banquet Manager, you are responsible for ensuring all staff are adhering to the appropriate service standards, all members/guests are content and well served, and the overall event is running smoothly. 

The Banquet Manager will work closely with the Food & Beverage Director, Catering Director and Banquet Chef to provide exceptional member and guest experiences in the club for all events. This is a hands-on position requiring a person able to facilitate events that exceed member and event host expectations.   We are seeking an individual with a warm, hospitable, and friendly demeanor.  As the Banquet Manager at the Minikahda Club you will be surrounded by a cohesive, dynamic and most of all, supportive team.  

Essential Job Responsibilities:

• Leads and coordinates day-to-day operations of all banquet event execution according to the banquet event order. 
• Coordinate set-up and tear down requirements for all functions with the houseman and service staff.
• Communicate directly with group contacts to ensure all details of the function are carried out correctly and to the standards of the Minikahda Club. Builds relationships with clients to maximize repeat business.
• Hires, trains, leads, motivates, coaches and disciplines all banquet service staff to be effective and efficient team members delivering excellent service across the club.  Ensure staff clearly understand performance expectations and create assigned tasks that are reasonable, well-conceived and appropriately conveyed.  Provide necessary resources to allow employees to perform their jobs to the highest of service standards.
• Assist in monitoring and developing team member performance including, but not limited to, providing supervision and professional development. Create and conduct training for food service personnel on various topics such as proper service techniques, knowledge of menu items, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Has a strong and highly visible presence with the members, guests and staff.  Must be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team. 
• Strives to maintain a collaborative and harmonious relationship between the front and back of the house that openly communicates and works together to create solutions to problems/obstacles that the food and beverage department face. 
• Attends weekly beo meetings to ensure effective coordination and cooperation between departments.  Communicates necessary details to staff to ensure members/guests needs are met.
• Establish and consistently enhance standard operating procedures and processes for banquet operations.  Understands the need to review policies and procedures to create a more efficient, organized, and consistent member experience.
• Ensure effective and efficient staffing and scheduling for all functions while balancing financial objectives with member satisfaction goals.  Monitor payroll and labor resource allocations to make certain they are in line with financial forecasting and goals.
• Assures the correct appearance, cleanliness, and proper set-up of banquet rooms.  Checks the maintenance of all equipment in the banquet rooms and reports deficiencies. Pays special attention to the overall appearance of the operations and understands the need to have spaces be “member/guest ready.”
• Ensure consistency in food quality and presentation. Ensure consistency in service.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Maintain a clean and organized work environment.
• Must be able to anticipate and fulfill needs of members/guests not necessarily detailed in job description.
• Perform additional duties as assigned by the Food & Beverage Director.

Educational Requirements

Salary Range