Banquet Director

TPC Sawgrass, located in Ponte Vedra Beach, Florida, is the birthplace of the TPC Network and the backdrop to PGA TOUR headquarters. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery. For the golf enthusiast, we provide a world class golf experience on either of our two PGA TOUR championship courses, including the famous Stadium Course, home to THE PLAYERS Championship.  If you are looking to improve your game, our PGA TOUR’s Performance Center offers lessons from the top PGA instructors in the industry as well as club fitting and fitness.

Tee up your career as a part of our team with the TPC Network!

TPC Sawgrass a world-renowned golf club, home of the PGA TOUR and PLAYERS Championship, and premier event venue in the Ponte Vedra Beach/Jacksonville Florida area. We take extreme pride in the quality of our food and beverage department and offer our guests a multitude of room options for any party size as well as a sprawling event lawn with picturesque views of the property grounds.

Our banquet business is high-volume and complex with multiple events throughout most days of the year. We specialize in weddings, corporate meetings/dinners, and charity events, but have the space and ability to execute events across the entire spectrum.

We are looking for a Director of Banquets to take ownership, elevate, and lead our banquet department to the next level. This is a key role responsible for all FOH banquet operations including achieving financial goals, organizing team members, training, holding managers and staff accountable, and delivering high quality service to our member, guests, and staff.

This position reports to the Director of Food and Beverage and is critical to the overall success of the department. While this is a busy operation, we provide all the resources needed to achieve our goals while ensuring our managers have a healthy work life balance.

QUALIFICATIONS

• Thorough knowledge of food and beverage service preparation and operational procedures as would normally be acquired through a high school diploma or equivalent education, plus two to three additional years of hospitality management or equivalent experience

• Thorough knowledge of general business administration practices, state liquor and sanitation laws as applied to food and beverage service operational practices and procedures as would be acquired through at least three years of similar experience in progressively responsible positions. Prior supervisory experience required

RESPONSIBILITIES/DUTIES

• Working closely with the Food and Beverage Director, Executive Chef, and Catering Sales Managers to oversee the hiring, orientation and training of all banquet service staff

• Plan for and schedule employees, equipment, and supply requirements for the banquet department. Work closely with the Banquets Service and Banquet Beverage managers to assure department is running smoothly and efficiently

• Train employees in all aspects of providing exceptional customer service to our PGA TOUR Players, Members and Guests. Ensure accountability for the cost, utilization and performance of banquet staff as they follow job duties as outlined in their respective job descriptions

• Meet with banquet clients as needed to go over all details prior to event to assure member and guest satisfaction

• Conduct daily pre-shift/ pre-meal meetings prior to each event and relay information pertinent to the day’s meal period activities

• Greet members, guests, and clients in a warm, friendly and pleasant manner to make them feel welcome and at ease

• Ensure that the service staff provides immediate and proper attention to all members and guests and resolve any member or guest complaints immediately and professionally

• Ensure the cleanliness, sanitation and proper set up of all banquet and meeting rooms and check maintenance of all equipment in these areas prior to the event

• Ensure that service staff schedules are complete and entered in the KRONOS time keeping system and that they are consistent with the staffing plan as outlined by the Food and Beverage Operating Budget

• Maintain banquet liquor, beer, wine and tobacco inventories, and ensuring appropriate inventory levels through purchase/requisition/inventory control. Maintain bottle