Banquet Manager
Hazeltine National Golf Club - Chaska, MN

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Ready to join a world renowned sports venue that will be the focus of international attention in 2016? Hazeltine National Golf Club, a Top 100 golf course and host of the 2016 Ryder Cup Matches, is seeking a dynamic individual to step into the leadership role of Banquet Manager. The Ryder Cup, a Top 5 sporting event garnering attention from all over the world and viewed by half a billion people, will take place in Minnesota just once in our lifetime—and you can be part of it.

As Banquet Manager you are responsible for the efficient and professional operation of the Banquet area. This position is key to revenue retention, and a professional demeanor is necessary for success. The right candidate will effectively lead, direct and manage the banquet staff, have an eye for detail, and be able to work within budget.



  • Responsible for management of banquet service in the manner most pleasing to Members and Guests
  • Keep function sheet communication updated and communicate event needs clearly with staff
  • Proper set-up and tear-down of event rooms
  • Be available to host/guests at all times making sure to introduce yourself at the beginning and recap at the end of the event
  • Attend weekly Function Sheet Meeting
  • Assure correct appearance, cleanliness and proper set-up of the banquet rooms. Check the maintenance of all equipment in the banquet rooms and report deficiencies to F&B Manager
  • Maintain Club’s service standards at all times, ensuring a positive reputation for Hazeltine
  • Provide immediate attention to Members and Guests, using name recognition whenever possible
  • Ensure all state and local laws are adhered to regarding tobacco and alcohol service/consumption
  • Direct all service staff in the Banquet Area. Also act as a supervisor or point of contact for other staff areas such as Bar, Member Dining, Beverage Hut/Turn Window, and Valet
  • Receives and handles complaints regarding food, beverage or service failures and communicates these items to supervisor
  • Promotes harmony and good-will between service staff and kitchen staff
  • Responsible for closing the clubhouse down which includes locking doors, checking service areas and setting alarms
  • Directs pre-shift meetings with banquet room personnel and relays information about the event and expectations
  • Communicates with Catering Manager frequently to ensure most accurate and up-to-date information
  • Maintain clean and organized support areas (i.e. storage rooms, service corridors, etc.)


  • Responsible for all hiring, training, motivation, discipline and reviews for Banquet Staff
  • Complete Banquet Staff scheduling each week, taking into consideration appropriate staffing levels at all times
  • Take appropriate action to reduce or increase staff as dictated by Function Sheet changes/update
  • Lead the banquet staff through the successful setup, service, and teardown of events
  • Ensure all service staff meet the Club’s appearance standards to include uniform standards, grooming standards and proper hygiene as per the employee manual


  • Enter all billing information into Jonas at the conclusion of events
  • May be required to collect payment on occasion
  • Resolve all cash bars at the end of the evening and note any discrepancies immediately


  • Make suggestions to F&B Manager regarding ways to improve service and new ideas to motivate staff
  • Work with F&B Manager on creating new training and development programs including Service Standard Development
  • Must stay informed of upcoming Club activities and promote accordingly
  • Keep monthly inventories of banquet items including silverware, coffee pots, water pitchers, salt & pepper sets, sugar caddies, etc.
  • Work within the approved budget and make suggestions for future budgeting


  • Bachelor’s degree in Hospitality Management preferred however relevant work experience will be accepted
  • Strong leadership skills
  • Basic financial and budgeting skills required
  • Must be able to stand for long periods of time (8-14 hrs)
  • Must be able to lift up to 50lbs on occasion
  • Some bending, twisting and squatting may be needed
  • Must be available to work an average of 50 hours per week (varies greatly by season: peak season may cause a need for increased time, off season may require less time) including nights, weekends and holidays
  • Must dress professionally at all times. Business casual is considered appropriate for this position. Skirts must be appropriate length (21”), leggings and yoga pants are not work appropriate

**Full time position
**Salary plus benefits

Please email your resume to Brittany Fink