Banquet Manager

The Banquet Manager oversees all aspects of banquet operations within a hotel, ensuring exceptional service delivery for events such as weddings, conferences, corporate meetings, and social gatherings. This role combines leadership, coordination, and customer service to create memorable guest experiences.

• Collaborate with sales and group event planners to understand requirements and ensure flawless execution.
• Supervise banquet staff including servers, bartenders, and house persons; manage scheduling, training, and performance evaluations.
• Coordinate room setups, audiovisual needs, catering logistics, and décor according to event specifications.
• Serve as the primary point of contact during events, resolving issues promptly and professionally.
• Monitor costs, manage inventory of banquet supplies, and ensure profitability.
• Ensure adherence to health, safety, and hotel standards.

This position oversees all front of house banquet staff employees including banquet servers, bartenders, and house persons.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Bachelor's degree from four-year college or university preferred; hospitality degree preferred.

Two or more years managing a food and beverage or banquet team in a hotel or similar environment with various food and beverage revenue outlets.

Current Food Handler's or Servsafe certificate is required.

Current TABC (TX) or RVSP (LA) is required.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.