BANQUET MANAGER

About our Company  

Ponte Family Estate Winery opened in 2003 and is a California based company operating in the heart of the Temecula Wine Country. We have been farming our vineyards since 1984 and are a real working winery, growing and producing over 20 estate grown varietals within certified sustainable facilities. 

We are located right next to our Four Diamond, 90 room, boutique hotel Ponte Vineyard Inn, and are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country.  

We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment.  

Summary:  

Experience the enchantment of Ponte Winery’s Special Events, where elegance and exceptional celebrations flourish amidst the breathtaking vineyards. With unwavering professionalism and an eye for elegance, you will create unforgettable moments that leave a long-lasting impression. 

Under the supervision of the Director of Sales and Catering, the Banquet Manager will undertake the responsibility of orchestrating flawlessly executed events in all their intricacies. With attention to detail, the Banquet Manager will oversee event set-up, precision in food preparation and presentation, stringent quality control, guest satisfaction, safety compliance, scheduling, ordering, and inventory control, while upholding the 4-Star, 4-Diamond standards of excellence. Additionally, the Banquet Manager will lead a dedicated team of banquet captains, servers, bartenders, wedding attendants, and associates, playing a crucial role in their recruitment, training, coaching, and disciplinary actions.  

Join our Special Events team, where your creativity and professionalism will shine!

Compensation: $65,000 - $73,000 DOE 
 

Schedule: 

• Full time- scheduled as needed based on business needs
• Weekends, Evenings, Holidays

Benefits:

• Medical, Vision, Dental Plans
• 401K Matching
• Accrued Paid Time Off
• 2 Paid Holidays (Thanksgiving Christmas) 2 Floating Holidays

Essential Duties and Responsibilities:
 

SPECIAL EVENTS:

• Assign room set up/break down details to banquet staff and manage the banquet event order folder.
• Ensure all events are set-up according to the event floorplan, in “Show condition, and banquet staff are prepared and organized prior to the start of the event.
• Ensure the cleanliness and proper set up and décor of the buffet tables and food service tables according to the floor plan. 
• Oversee the clean-up and post function tear down to ensure storage areas are organized, clean, and all equipment is returned to the proper locations in inventory.
• Fill in as the “Banquet Captain”, as needed.

ADMINISTRATIVE AND MANAGERIAL:

• Attend weekly BEO meeting and contribute input for layout and flow or event.
• Administrative tasks including administration of payroll, reports, forecasts, point of sales procedures, inventory, and budget for food and beverage functions.        
• Maintenance of weekly and monthly forecast and actual labor per hour revenue report.
• Maintain par and inventory of all banquet equipment and supplies.
• Order all rental linen and equipment for events.
• Create and distribute the banquet staff schedule according to the event calendar.

DEPARTMENT STAFFING, TRAINING, AND MANAGING:

• Interview, train, schedule, and coach staff. 
• Manage performance of all associates including attendance, meal periods, performance, and standards.
• Implement quarterly staff training programs and conduct regular staff meetings.
• Coordinate with HR regarding staff performance, discipline, and terminations.
• Ensure all Banquet staff is up to date on Riverside Country Food Handlers Card and RBS certifications. 
   

COMMUNICATION:

• Participate in weekly BEO meetings.
• Maintain constant communication with banquet captains, Chef, Wedding & Event Coordinators, and department managers. 
• Monitor on-site contacts and/or guests needs including complaints and respond appropriately to ensure satisfaction.
• Report all maintenance issues and guest incidents. 
   

STANDARDS AND POLICIES:

• Perform walkthroughs in all banquet department areas to ensure full compliance with Department of Health regulations, OSHA, and Ponte Winery standards.
• Ensure banquet standard operating procedures are being followed.
• Ensure safety of guests and associates.
• Understand and adhere to environmental standards set by the winery.
• Understand and reinforce the Ponte values and service standards to all banquet staff.
• Other duties as assigned, by your Manager(s). 

Knowledge, Skills, and Abilities:

• 2-5 years of previous supervisory experience is required.
• 2-5 years of operations experience, preferably in the Hospitality Industry.
• Experience in Outlook, Excel, Word, POS, and data entry, and reporting.
• Experience in TripleSeat or other event management software. 
• Ability to make quick and sound decisions.
• Ability to work a flexible schedule that will consist of late nights, weekends, holidays, and varied schedule.
• Strong business communication skills. 
• Ability to be innovative, detail oriented, and organized.
• Ability to obtain and maintain County of Riverside Food Handlers Card.
• Ability to obtain and maintain Alcohol and Beverage Control RBS Certification. 
• Must be 21 years or older. 
• Ability to stand for long periods of time in inclement weather. 
• Ability to lift up to 40lbs and push/pull/carry up to 50lbs.