Banquet Manager

Position Summary The Banquet Manager is responsible for the successful planning, coordination, execution, and supervision of all banquet, catering, and special event functions within the hotel. This position ensures exceptional guest service, efficient operations, financial performance, and compliance with hotel standards. The Banquet Manager serves as the primary operational leader during events and works closely with Catering, Culinary, Stewarding, Engineering, and other hotel departments to deliver memorable guest experiences. Essential Duties and Responsibilities Event Operations and Guest Service Maintain a visible management presence during all banquet and catering functions. Coordinate and oversee the setup, execution, and breakdown of banquet events according to Banquet Event Orders (BEOs). Collaborate with the Director of Catering to determine room setups and event requirements. Partner with the Executive Chef, Culinary Team, and Stewarding Department to ensure seamless event execution. Ensure guest satisfaction through effective supervision of banquet staff and by maintaining high standards for food quality, presentation, service, and event appearance. Inspect banquet rooms before, during, and after events to ensure cleanliness, safety, and readiness. Address guest concerns promptly and professionally to ensure a positive experience. Ensure banquet side stations, storage areas, and service areas remain clean, organized, and properly stocked. Leadership and Team Development Recruit, train, coach, motivate, supervise, and develop all banquet associates. Conduct regular training sessions to maintain and improve service standards, product knowledge, and operational procedures. Provide performance feedback, coaching, and corrective action as needed. Responsible for scheduling, staffing, status changes, employment recommendations, and performance evaluations for banquet associates. Conduct pre-shift and pre-event meetings to communicate service expectations, event details, and operational procedures. Foster a positive, professional, and guest-focused work environment. Financial and Administrative Management Monitor labor costs and adjust staffing levels based on business demands and event volume. Manage banquet payroll and ensure labor costs remain within budget guidelines. Process banquet checks and event billing accurately and in a timely manner. Maintain banquet records, reports, inventories, and operational documentation. Maximize departmental profitability while maintaining exceptional guest service standards. Work closely with Culinary and Stewarding teams to minimize food waste and control costs. Inventory and Facility Management Maintain banquet equipment, supplies, and inventory levels. Oversee linen inventories and ensure adequate stock is maintained. Monitor condition of banquet facilities and equipment and submit work orders to Engineering as necessary. Ensure all banquet spaces are maintained in excellent condition and meet hotel standards. Communication and Coordination Serve as the operational liaison between Catering, Sales, Culinary, Stewarding, Engineering, and Front Office teams. Participate in weekly event planning and scheduling meetings. Conduct weekly scheduling meetings with preferred extra and on-call banquet servers. Maintain current knowledge of industry trends, food and beverage offerings, wine service, and guest expectations. Safety and Compliance Ensure compliance with all hotel policies, health regulations, food safety standards, and workplace safety procedures. Maintain a safe environment for guests and associates. Ensure proper handling and storage of food, beverages, equipment, and supplies. Qualifications Education and Experience High school diploma or equivalent required. Associate's or Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. Minimum of 3 years of banquet, food and beverage, or hospitality management experience required. Previous supervisory or management experience in a hotel banquet operation preferred. Knowledge, Skills, and Abilities Strong leadership, coaching, and team-building skills. Excellent customer service and guest relations abilities. Strong organizational and time-management skills. Ability to manage multiple events and priorities simultaneously. Knowledge of banquet service standards, food and beverage operations, and event management. Strong verbal and written communication skills. Proficiency with hotel property management systems, banquet software, and Microsoft Office applications. Ability to analyze labor costs, staffing needs, and operational efficiencies. Tools and Equipment Computer, telephone, calculator, copier, printer, and banquet management software. Coffee makers, beverage dispensers, microwaves, toasters, and food service equipment. Banquet carts, dishware, glassware, silverware, serving trays, and related banquet equipment. Working Environment Primarily works within hotel banquet, restaurant, kitchen, meeting, and event spaces. Frequent exposure to varying temperatures in kitchens, storage areas, and event venues. Exposure to food products, beverages, cleaning agents, and hospitality-related chemicals. Work schedule may include evenings, weekends, holidays, and extended shifts based on business demands. Physical Requirements Mobility and Movement Frequent walking and standing for extended periods during events. Ability to move throughout banquet facilities and hotel property as needed. Occasional climbing of stairs. Lifting and Carrying Ability to lift, push, pull, and carry up to 50 pounds occasionally. Ability to move banquet tables, chairs, equipment, and supplies as needed. Bending and Reaching Frequent bending, stooping, kneeling, reaching, and crouching while inspecting setups and assisting with event operations. Sensory Requirements Ability to hear and effectively communicate with guests and associates in a busy environment. Ability to read Banquet Event Orders, reports, schedules, and operational documents. Ability to visually inspect event setups, food presentation, cleanliness, and safety conditions. Additional Requirements Professional appearance and demeanor at all times. Ability to work independently and as part of a team. Commitment to providing exceptional guest service and upholding hotel standards. Flexibility to respond to changing business needs and event schedules.