Position: Banquet Lead
Reporting to: Banquet Manager
Type: Part-Time, Non-Exempt (30+ hrs in peak season)
Rate: $18.50 per Hour plus Tips (Barn Events)

Drake’s Brewing Company is a top 10 Northern California craft brewer. Drake’s: The Barn is the third location in the family - known for sitting on a two-acre property and boasting food, beverages, and events! We are currently looking for a Banquet Lead that can work closely with our Banquet Manager and FOH team to assist with the organization, coordination, and execution of our in-house banquets. This role will oversee the onsite execution of banquets from setup to breakdown, assist with the training of banquet servers, and remain in communication with our guests to ensure their satisfaction. The candidate for this position must be highly organized, remain solution-oriented, and possess excellent written and verbal communication skills. This role is integral to the overall service & hospitality offered at our restaurant, and contributes to the financial success of The Barn by creating elevated experiences for our guests!

Job Responsibilities/Main Functions/Main Tasks:

●    Assist with the planning, implementation, and logistical coordination of all in-house banquets
●    Respond to inquiries for groups of up to 50 guests in a timely manner, schedule walkthroughs of the property with interested parties, and make/return phone calls on potential leads
●    Make sure all pertinent banquet information is entered on Tock and details are updated if changes are made    
●    Work with the Banquet Manager, Management team and BOH staff to coordinate needs of the Banquet dept.
●    Place BEOs for the week in designated areas, and communicate to staff about expectations based on their role
●    Ensure that reserved spaces are marked appropriately & rental add-ons are set up or delegated to the team
●    Ensure that all banquet buckets with utensils, plates, etc. are clean, stocked, and ready for use
●    Help take lead for onsite banquets, from start to finish, communicating with the kitchen to pace food, and fulfill all guest needs during their visit
●    Maximize opportunities for upselling prior to and during banquets
●    Work closely with the Banquet Manager to coordinate inventory, storage, and use of all banquet equipment
●    Manage and resolve relevant guest issues & inquiries during banquets
●    Utilize provided tools to track bookings and post-banquet financials
●    Greet guests in a friendly and welcoming manner and provide pertinent info regarding policies as needed
●    Pour all alcoholic beverages responsibly & properly in order to ensure highest quality of product delivery (High-Volume Bar experience preferred)
●    Be able to setup and breakdown jockey boxes and private bars as needed
●    Provide support to all areas of the space as needed
●    Participate in regular meetings with Leadership team 
●    Complete all projects assigned by Management team in a thorough and timely manner

Core Competencies:

●    Attention to detail: when performing work, is thorough & conscientious about attending to all pertinent details.
●    Multitasking: successfully manages more than one competing task at a time, and understands how to shift priorities in order to achieve goals.
●    Problem Solving: identifies problems, determines accuracy and relevance of information, uses sound judgment to generate and evaluate alternatives, and makes recommendations.
●    Administrative: possesses proficiency with administrative tools such as spreadsheets, calendars, emails, etc. 
●    Leadership: able to lead cooperatively and collaboratively with others & takes leadership to assist the team with achieving shared goals.
●    Temperament: possesses the key skill of being ready for anything and handles conflicts of any sort with a calm, self-aware, and measured demeanor.
●    Guest & Team Interaction: able to interact with guests and team members in a positive & collaborative manner.
●    Communication: presents information clearly, concisely, logically, and directly, adapts the content and tone to suit the audience, the subject, and the purpose of the communication, is able to draw logical conclusions from text, and ‘reads between the lines’ to find underlying meaning.
●    Judgement: Makes good decisions by ensuring that all direction given is fair, honest, and defensible.
●    Workload & Time-Management: has the ability to remain focused and use time productively and effectively, prevents irrelevant issues/distractions from interfering with task/project completion, and ensures that high-priority work is accomplished within established deadlines.
●    Passion for Hospitality and Craft Beer: is internally motivated to stay focused, knowledgeable, and committed to providing the best possible guest experience. Interested in learning about all aspects of craft beer.

Required Knowledge, Skills and Abilities:

●    Minimum 1 year experience in FOH roles in a restaurant
●    Minimum 1 year experience with relevant event planning/execution
●    Familiarity with reservation platforms
●    High level of verbal and written communication skills, is personable & presentable
●    Demonstrated excellent organizational & time management skills - must be able to meet multiple concurrent deadlines in a fast-paced environment 
●    Competent in all FOH roles and proficient understanding of opening and closing a bar
●    Experience with POS systems, tablets, and other electronic devices
●    Proficient understanding of draft systems and basic line cleaning procedures
●    Creative, has proven experience thinking outside the box, and is eager to contribute new ideas
●    Able to work independently as well as part of a large team
●    Understanding of The Barn’s operations and how banquets integrate into the service model onsite
●    Current RBS & Food Handler Certification or the ability to obtain upon hiring

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:
●    Ability to work on the floor for several hours – mostly outdoors
●    Ability to communicate with management and other team members
●    Ability to frequently lift at least 50 lb.
●    Ability to work safely around chemicals, loud noises, hot environments, wet environments, and other potential hazards
●    Ability to frequently reach with hands and arms. Use hands to touch or handle objects, tools, or controls