Banquet Manager

Description

The Banquet Manager leads the planning, setup, service, and breakdown of all banquet and event functions at Boar’s Head Resort. This role ensures event execution meets or exceeds guest expectations, coordinates closely with Sales & Marketing, Culinary, and Engineering, and manages the banquet team to uphold service standards and financial goals.

• Review Banquet Event Orders (BEOs) and delegate service and setup staff responsibilities, and ensure necessary product is on hand.
• Direct and supervise the setup and breakdown of function spaces, ensuring accuracy and timeliness.
• Be present during events to oversee service, interact with guests, and resolve issues.
• Serve as liaison between Banquets and Sales & Marketing to ensure clear communication and alignment.
• Partner with Culinary and other departments to deliver seamless guest experiences.

• Hire, train, and coach banquet staff, ensuring adherence to Forbes and Preferred Hotel Group standards.
• Conduct pre-shift briefings and regular staff meetings to align team on service expectations and event details.
• Foster a positive, professional, and productive work environment.
• Monitor staff performance and provide real-time feedback and formal evaluations.

• Monitor and control labor costs to remain within budget.
• Track and report banquet revenue, costs, and productivity metrics.
• Conduct monthly beverage inventories.
• Maintain inventory of banquet equipment, linens, and beverages.
• Prepare schedules, payroll edits, tip sheets, and daily/weekly reports.
• Order or arrange rental equipment as needed for events.

• Conduct regular walkthroughs of spaces both front and back of house, to ensure cleanliness, readiness, and maintenance needs are addressed.
• Contribute to the overall success of the resort by supporting initiatives and performing additional duties as assigned.

• 3–5 years of banquet or event leadership experience in a high-volume, high-quality environment.
• Strong knowledge of banquet service styles, event planning, and room setups.
• Proven ability to lead and develop a team while managing costs and meeting operational goals.
• Excellent communication, organizational, and guest service skills.
• Proficient with Microsoft Office and POS systems.
• Flexible schedule, including early mornings, late nights, weekends, and holidays.