Banquet Manager

Banquet Manager

The Midland Hotel, Chicago, a Tribute Portfolio Hotel Managed by Pyramid Global Hospitality

Department:
Food and Beverage / Banquets

Reports to:

Assistant General Manager

Position:
Full-time management

Annual base salary: $68,000–$72,000, based on qualifications and experience

The Banquet Manager leads the daily operation and on-the-floor execution of meetings, conferences, weddings, receptions, and catered functions at The Midland Hotel. This hands-on leader directs banquet associates, coordinates event setup and service, and ensures every function meets client expectations, Pyramid Global Hospitality standards, and Marriott Tribute Portfolio brand standards.

Located in the Chicago Loop, the hotel offers approximately 12,600 square feet of meeting and event space, including Great Room 1 and 2, the Plateau pre-function area, Industry rooms, Studio rooms, and Workrooms. The Banquet Manager coordinates simultaneous functions and room transitions across these venues while protecting service quality, associate engagement, and departmental profitability.

The position partners closely with the Events Managers, Sales team, Executive Chef, Restaurant Operations Manager, and other hotel departments to translate approved event plans into seamless service and encourage repeat business.

· Direct banquet operations from setup through breakdown, maintaining a visible management presence during events and arranging qualified supervisory coverage when multiple functions occur simultaneously.

· Review Banquet Event Orders (BEOs), group resumes, room diagrams, guarantees, menus, service times, audiovisual needs, billing instructions, and special requests. Resolve discrepancies with Events and Culinary before service.

· Participate in BEO reviews, pre-convention meetings, and event planning discussions. Lead pre-shift briefings to communicate assignments, service standards, menu details, dietary requirements, and event timelines.

· Inspect event spaces before guest arrival and throughout each function. Verify room arrangements, cleanliness, linens, table settings, signage, lighting, temperature, and equipment readiness.

· Coordinate food production and service timing with the Executive Chef and culinary team. Communicate dietary restrictions and allergy requests through established procedures.

· Serve as the primary banquet operational contact during events. Respond promptly to client requests, document approved changes and charges, and resolve concerns within delegated authority.

· Coordinate room turns, replenishment, and breakdown with banquet teams and support departments. Work with audiovisual providers, Engineering, Housekeeping, and Front Office to address event needs.

· Supervise banquet captains, servers, bartenders, house persons, and other assigned banquet associates. Delegate clearly, coach in real time, and model professional, respectful service.

· Recruit, interview, onboard, train, evaluate, and develop associates in partnership with Human Resources. Address performance concerns consistently and maintain appropriate documentation.

· Prepare schedules using event forecasts, approved staffing guidelines, and the applicable collective bargaining agreement (CBA), including seniority, work assignments, call-in procedures, and other contractual requirements.

· Coordinate scheduling questions and CBA interpretations with Human Resources before making exceptions. Avoid unnecessary premium pay or other labor expense resulting from improper scheduling.

· Review and correct banquet time records and approve payroll within assigned authority and deadlines. Verify hours, event assignments, and applicable…