Banquet Manager - C. Baldwin Hotel

Banquet Manager –

C. Baldwin Hotel

Sage Hospitality Group is seeking an independent thinker with strong leadership skills to manage the banquet department at the 354‑room

C. Baldwin Hotel in Houston, TX.

• Supervise daily banquet operations to ensure compliance with SOPs, BEOs, safety regulations and services of the highest quality.
• Meet with customers to review BEOs and any changes, ensuring delivery of a quality product.
• Calculate and review banquet checks, present for customer signature, and ensure accurate payment.
• Calculate and prepare daily gratuities and payroll; report promptly to the Controller.
• Monitor and control maintenance, sanitation of banquet areas and equipment to protect assets and maintain service quality.
• Analyze BEOs, read and execute a set‑up plan.
• Set tables in assigned areas correctly and uniformly.
• Communicate effectively with customers, managers and associates to ensure room setups, equipment, supplies, staffing and menus meet or exceed expectations.
• Work flexible shifts, including mornings, afternoons, evenings, weekends and holidays.
• Review schedules, equipment, supplies and organize workflow for daily events.
• Monitor and control banquet budget: labor costs, beverage costs, supplies, equipment; coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs and resolve day‑to‑day operational issues to comply with safety, security, SOPs and service standards.

• One to two years of post‑high‑school education.
• Two to three years in a related banquet or catering position.
• Advanced knowledge of catering principles, food and beverage operations.
• Experience managing people, solving complex problems and efficient sales activities.
• Ability to investigate and analyze current activities to make logical recommendations.
• Excellent hearing, vision, speech and literacy for interaction with guests, associates and reading BEOs.

• Lifting, pushing, pulling and carrying tables and chairs up to 50 lb. occasionally.
• Bending/kneeling to tape cords, skirting tables, picking up floor after function occasionally.
• Mobility to service clients on short notice, variable distances.
• Continuous standing for 1‑4 hours during events.
• Climbing up to 55 steps 3‑5 % of a 10‑hour shift.
• Driving for sales calls.

• Physically strenuous – prolonged standing, walking, lifting and carrying during shift in indoor environment.
• Inside 70 % of shift, outside 30 % of shift. Exposure to extreme summer heat (≥ 95 °F) and winter cold.

Mid‑Senior Level

Full‑time

Management and Manufacturing – Hospitality