Banquet & Events Operations Manager

Perks and Benefits

• Competitive pay and comprehensive benefit package.
• Health Saving Account and Flexible Saving Account.
• Employee Assistance Program and Annual Education Allowance.
• Generous Referral Program.
• Fun, collaborative company culture with team building events.
• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel, and The Emily Hotel.

• Execute all Banquet Event Orders (BEOs) according to client specifications, service standards, and timelines.
• Develop and distribute event timelines, pull sheets, floor plans, and service outlines.
• Coordinate scheduling of Captains, Servers, Bartenders, Housemen, and support staff.
• Assign and oversee setup of all dining, bar, and event areas, ensuring readiness before guest arrival.
• Manage load‑in and load‑out for all vendors, confirming placement per floor plan and setup notes.
• Ensure way finding, event signage, and AV requirements are in place per BEO specifications.
• Conduct Culinary Check‑In with the Executive Chef, retrieve menu cards, and lead a Pre‑Shift briefing.
• Lead and develop staff across all phases of event operations, conduct pre‑shift meetings, prepare weekly schedules, and maintain training standards.
• Oversee FOH operations: optimize event station and bar layouts, inspect spaces, manage FOH equipment and inventory.
• Act as the primary on‑site manager for guest and vendor relations, manage complaint resolution and communication across teams.
• Serve as liaison to the Event Sales Team: review contracts, flag conflicts, collaborate on service standards, and attend BEO meetings.
• Attend weekly BEO and manager meetings; contribute operational insight and align budget targets with booked events.
• Review catering sales, resolve discrepancies, and manage bi‑weekly payroll review for event staff.

• 5+ years in event coordination, banquet operations, or hospitality management in a management role.
• Strong organizational and time‑management skills.
• Effective written and verbal communication skills.
• Proficiency in reading and executing BEOs and floor plans.
• Illinois Manager’s Food Handler and Alcohol Service certifications (Serv Safe, TIPS/BASSET) required.
• Experience with Canva, Triple Seat, Microsoft Office, and Toast preferred.
• Bachelor’s degree in hospitality or management preferred.

• Open availability including nights, weekends, and holidays; 5‑day work week with both administrative and floor shifts.
• Salary range: $70,000 - $75,000 USD per year.