Job Openings


Responsible for overseeing execution of hospitality events ensuring standards are met, quality achieved and excellent overall customer experience.  Manages front of house staff.


• Manages frontline service staff including servers and bartenders; regular and temporary staff.
• Trains all frontline staff on event standards and procedures, proper dress, attitude, ability, and customer service.
• Schedules staff and prepares flight plan in accordance with needs of event.
• Executes high-quality events for internal and external customers including:
o Reviewing contracts for accurate quantities, location, type of food, confirmation of time.
o Following up on any and all changes or directions.
o Supervising servers, bartenders and other front of house staff during event.
o Briefing all front of house staff prior to start of event.
o Checking room and table set-up before start of event.
o Responding to any customer or back of house issues immediately and professionally.
o Ensuring room is properly turned around and cleaned following event.
o Evaluates highs and lows of function/event, makes appropriate adjustments.
• Oversees all bar service and maintenance which includes:
o Training and scheduling bartenders.
o Securing cost out of cash bar.
o Maintaining bar security and cleanliness.
o Monitoring inventory.
o Ordering beer, wine and other alcohol as well as bar staples such as stirrers, beverage napkins, plastic ware, etc., as needed.
• Routinely checks building to ensure rooms/halls/restrooms meet standards and procedures being followed.
• Manages beverage and linen inventory and ordering.
• Ensures all hospitality equipment is maintained and in excellent working condition.
• Establishes and enforces banquet operation standards and procedures.
• Oversees food-to-go or outside catering programs and/or opportunities.
• Advises Senior Vice President, Operations of any unusual requests.
• Develops task list for projects to be completed during staff down time.
• Develops creative ways to motivate and inspire staff to excellence.
• Conducts quarterly inventory of equipment and beverage; provides quarterly report to Senior Vice President, Operations.
• Performs related duties as assigned.

Supervisory Responsibilities:
• Oversees all servers and bartenders including the hiring, training, evaluating, disciplining, scheduling, and terminating of staff.
• Assists with supervision of culinary, facilities, and housekeeping staff.


• Accredited certificate or diploma in Catering, Culinary Arts, Hospitality, or similar experience.
• Bachelor’s degree in Hospitality and/or Culinary Arts preferred.
• 2-3 years of experience in banquet management preferred.
• Previous experience overseeing take-out or catering programs a plus.
• Experience in supervising banquet venue staff.
• Energetic and friendly personality.
• Excellent interpersonal and communication skills.
• Excellent organizational and planning skills with exceptional attention to detail and ability to manage budget.
• Self-starter with strong work ethic.
• Ability to sell the services of The Community House.
• Ability to provide exceptional customer service.
• Able to handle numerous events simultaneously while maintaining a pleasant, receptive, and calm demeanor.
• Ability to work under effectively under pressure and meet required deadlines.
• Able to deal with problematic people and resolve situations that could have resulted in dissatisfied and irate customers.
• Proficient in Microsoft Office Suite and catering management software such as Caterease.


  • E-mail your resume, cover letter and salary requirements to
  • Visit The Community House and complete an application in person
  • Fax your resume, cover letter and salary requirements to the Human Resources Department at 248.644.2476
  • Mail your resume, cover letter and salary requirements to The Community House
  • 380 S. Bates Street, Birmingham, MI 48009
  • Download our employment application

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