• Banquet Manager

    Location
    US-AR-Little Rock
    Job ID #
    2018-3524
    HQ / Initiative
    Clinton Presidential Center- Forty-Two
  • About the Clinton Foundation

    Building on a lifetime of public service, President Clinton established the Clinton Foundation on the simple belief that everyone deserves a chance to succeed, everyone has a responsibility to act, and we all do better when we work together. For nearly two decades, those values have energized the work of the Foundation in overcoming complex challenges and improving the lives of people across the United States and around the world.  

     

    As an operating foundation, we work on issues directly or with strategic partners from the business, government, and nonprofit sectors to create economic opportunity, improve public health, and inspire civic engagement and service. Our programs are designed to make a real difference today while serving as proven models for tomorrow. The goal of every effort is to use available resources to get better results faster – at the lowest possible cost.

     

    We firmly believe that when diverse groups of people bring resources together in the spirit of true cooperation, transformative ideas will emerge to drive life-changing action.

    Learn more at http://www.clintonfoundation.org, on Facebook at Facebook.com/ClintonFoundation, and on Twitter @ClintonFdn.

    Overview

    The Banquet Manager is responsible for managing all aspects of “front of house service” for 42’s day and evening special events. She/he manages assistant banquet managers. He/she manages servers to ensure exceptional service, hospitality and unparalleled dining experiences in collaboration with the Assistant Banquet Managers. She/he schedules day and evening assistant banquet managers and servers. She/he handles customer concerns, maintains attractive ambiance, oversee all bars (cash or hosted) control banquet inventory, collect final payment from client if required, and oversees banquet /building closing procedures prescribed by NARA and assigns the Assistant Banquet Managers to perform these same functions for multiple special events as the” Manager on Duty”. The Banquet Manager also facilitates front and back of house coordination with the Banquet Sous Chef and assigns the Assistant Banquet Managers to perform this same function for multiple special events as the “Manager on Duty”.

    Responsibilities

    1. Manages all operations pertaining to the “front of house” for banquet service. This includes managing and scheduling all assistant banquet mangers and servers. She/he plans and assigns the day and evening floor chart, plans and assigns side work, and assigns the Assistant Banquet Managers to perform this same function for multiple special events as the “Manager on Duty”.
    2. Provides specific training with an emphasis on exceptional service, enforces attendance policies, conducts and completes mandated performance evaluations for all “front of house” staff in collaboration with the assistant banquet managers.
    3. Conducts day/evening bank reconciliations, oversees banquet/building closing procedures, and assigns the Assistant Banquet Managers to perform this same function for multiple special events as the “Manager on Duty”.
    4. Handles customer concerns, maintains attractive restaurant ambience, ensures health, cleanliness and safety standards are met and facilitates front and back of house coordination with the Banquet Sous Chef and assigns the Assistant Banquet Managers to perform this same function for multiple special events as the “Manager on Duty”.
    5. Other duties as assigned by the Director of Food, Beverage and Special Events

    Qualifications

    1. Minimum Required: Equivalent experience
    2. Preferred: Bachelor's Degree or equivalent qualification
    3. 3 Years banquet management minimum
    4. 5 years banquet management preferred
    5. Banquet Event Orders (BEO's) Extensive knowledge of wine, spirits and cuisine
    6. Exceptional Communication, Hospitality, Management and Leadership expertise.
    7. Keen ability to multitask, perform in a high pressure environment with diverse groups of employees and customers
    8. Ability to work in a varying schedule including nights, early mornings, weekends and holidays.

    Physical and Other Requirements

    Restaurant Environment: constant need to move about facility, stand for  long periods of time and ability to bend, stoop and lift heavy (.15.lb.) weights.  Able to carry tray with 8-10- meals at a time.

    Equal Employment Opportunity Statement

    The Clinton Foundation maintains a strong policy of equal opportunity in employment.  It is our objective to recruit, hire, and retain the most qualified individuals without regard to race, color, religion, sex, sexual orientation or identity, national origin, age, disability, veteran status, or any other characteristic or status protected by applicable federal, state, or local law.  Our equal employment philosophy applies to all aspects of employment, including recruitment, compensation, benefits, training, promotions, transfers, job benefits, and terminations.

     

    This job description is intended to convey information essential to understand the scope of the position.  It is not intended to be an exhaustive list of skills, efforts, duties, or responsibilities associated with the positions.

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