Houston Oaks Country Club & Retreat
Assistant Banquet Manager
Houston Oaks Country Club & Retreat, Houston, Texas, United States, 77246
Job Overview
Houston Oaks is excited to welcome a passionate individual to our team! In this role, you will play a vital part in creating memorable experiences for our Membership while nurturing a supportive and inclusive environment rooted in integrity, community, and harmony. Your responsibilities will include supporting the Banquet & Pool Manager in the daily operations and execution of all catered events, meetings, and banquets. This supervisory role is critical to maintaining high standards of service, efficiency, and member satisfaction. The Assistant Manager directly oversees the banquet service staff, manages setup logistics, and ensures that all event details align precisely with the Banquet Event Orders (BEOs), all aimed at fostering connections and ensuring our team thrives together in a spirit of collaboration and shared purpose.
Essential Duties and Responsibilities
Operational Leadership and Supervision:
Deliver service with care and attention, always prioritizing quality and the well‑being of the Members.
Directly supervise and coordinate the banquet service team, including servers, housepersons, and runners, during event setup, service, and breakdown.
Lead pre‑shift meetings with banquet team, clearly communicating BEO details, specific client requests, service standards, and necessary timelines.
Act as the on‑site operational supervisor during events, addressing immediate staff and minor logistical issues to ensure seamless service flow.
Assist the Banquet & Pool Manager in creating and managing staff schedules to optimize labor cost while ensuring adequate coverage for all events.
Execution & Quality Control:
Meticulously verify that all function spaces are set up according to the BEO, diagram, and client specifications, including tables, chairs, linens, etc.
Monitor food and beverage service timing in coordination with the kitchen, ensuring prompt, accurate, and consistent delivery of meals.
Ensure all service standards (e.g., table clearing, beverage service, grooming) are consistently maintained by the banquet team.
Oversee the efficient and proper breakdown and cleanup of event spaces and storage areas.
Administrative Support & Training:
Assist in the inventory and maintenance of all banquet equipment, including china, glassware, silverware, and linens, minimizing loss and breakage.
Conduct ongoing training and coaching for banquet staff on service techniques, safety protocols, and company policies.
Complete accurate post‑event reporting, including consumption reports, labor logs, and documenting any on‑site changes to the BEO.
Assist the Banquet Event Manager with administrative tasks as needed.
Any other duties, as assigned.
Required Skills and Qualifications
Minimum of 2-3 years of experience in banquet service, food and beverage operations, or hospitality, with at least 1 year in a supervisory or lead server role.
Proven ability to read, interpret, and execute detailed Banquet Event Orders (BEOs) and floor plans.
Proven track record of success in managing food and beverage operations.
A commitment to providing exceptional service that makes a difference to our Membership.
Manager Serve Safe certification is a plus.
May be required to work evenings, weekends and holidays.
Working Conditions
You will be working indoors and outdoors in a restaurant environment with varying temperatures.
Exposure to hot surfaces and sharp objects.
Physical Requirements
Ability to stand and walk for 8+ hours per shift while managing events.
Ability to lift, carry, push, and pull up to 50 lbs (e.g., tables, chairs, equipment).
Manual dexterity to handle service tasks and equipment.
Physical Functions The physical demands and characteristics of the work environment are representative of those needed to successfully perform the essential functions of this role. We are committed to making reasonable accommodations to support individuals with disabilities in fulfilling these responsibilities.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Recreational Facilities
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Essential Duties and Responsibilities
Operational Leadership and Supervision:
Deliver service with care and attention, always prioritizing quality and the well‑being of the Members.
Directly supervise and coordinate the banquet service team, including servers, housepersons, and runners, during event setup, service, and breakdown.
Lead pre‑shift meetings with banquet team, clearly communicating BEO details, specific client requests, service standards, and necessary timelines.
Act as the on‑site operational supervisor during events, addressing immediate staff and minor logistical issues to ensure seamless service flow.
Assist the Banquet & Pool Manager in creating and managing staff schedules to optimize labor cost while ensuring adequate coverage for all events.
Execution & Quality Control:
Meticulously verify that all function spaces are set up according to the BEO, diagram, and client specifications, including tables, chairs, linens, etc.
Monitor food and beverage service timing in coordination with the kitchen, ensuring prompt, accurate, and consistent delivery of meals.
Ensure all service standards (e.g., table clearing, beverage service, grooming) are consistently maintained by the banquet team.
Oversee the efficient and proper breakdown and cleanup of event spaces and storage areas.
Administrative Support & Training:
Assist in the inventory and maintenance of all banquet equipment, including china, glassware, silverware, and linens, minimizing loss and breakage.
Conduct ongoing training and coaching for banquet staff on service techniques, safety protocols, and company policies.
Complete accurate post‑event reporting, including consumption reports, labor logs, and documenting any on‑site changes to the BEO.
Assist the Banquet Event Manager with administrative tasks as needed.
Any other duties, as assigned.
Required Skills and Qualifications
Minimum of 2-3 years of experience in banquet service, food and beverage operations, or hospitality, with at least 1 year in a supervisory or lead server role.
Proven ability to read, interpret, and execute detailed Banquet Event Orders (BEOs) and floor plans.
Proven track record of success in managing food and beverage operations.
A commitment to providing exceptional service that makes a difference to our Membership.
Manager Serve Safe certification is a plus.
May be required to work evenings, weekends and holidays.
Working Conditions
You will be working indoors and outdoors in a restaurant environment with varying temperatures.
Exposure to hot surfaces and sharp objects.
Physical Requirements
Ability to stand and walk for 8+ hours per shift while managing events.
Ability to lift, carry, push, and pull up to 50 lbs (e.g., tables, chairs, equipment).
Manual dexterity to handle service tasks and equipment.
Physical Functions The physical demands and characteristics of the work environment are representative of those needed to successfully perform the essential functions of this role. We are committed to making reasonable accommodations to support individuals with disabilities in fulfilling these responsibilities.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Recreational Facilities
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