Banquet Manager

Scope of Position
The Banquet Manager is responsible for overseeing all banquet operations to ensure successful events, profitable outcomes, and consistently high standards of food, service, and guest satisfaction. This role includes supervising banquet staff, managing budgets, ensuring compliance with safety and hospitality standards, and fostering a positive, service-oriented team culture.

Education & Experience

• High school diploma or GED required; college or hospitality-related coursework preferred.

• Previous supervisory experience in banquets, catering, or food & beverage operations required.

• Food service permit and/or alcohol awareness certification as required by state, local, or franchise regulations.

Physical Requirements

• Ability to work long and flexible hours, including nights, weekends, and holidays.

• Ability to exert up to 75 lbs occasionally, and 50 lbs frequently; stand and walk for extended periods.

Core Competencies

• Strong communication skills (verbal and written).

• Ability to make quick, accurate decisions in high-pressure situations.

• Skilled in conflict resolution and guest service recovery.

• Effective problem-solving and organizational skills.

• Financial acumen with the ability to manage budgets, labor costs, and banquet revenue.

• Ability to lead, train, and motivate a diverse team.

Guest Service & Event Execution

• Ensure banquet spaces are properly set and service staff is fully prepared prior to each event.

• Oversee the sequence of service, food quality, and presentation to deliver an exceptional guest experience.

• Serve as primary point of contact for clients during events; respond promptly to last-minute changes and guest requests.

• Conduct final walk-throughs before guest arrival to ensure compliance with Banquet Event Orders (BEOs) and hotel standards.

• Address guest complaints and resolve service issues quickly and professionally.

Team Leadership & Training

• Recruit, train, schedule, and supervise banquet staff in accordance with company standards.

• Conduct pre-shift meetings and staff training on service procedures, safety, sanitation, and alcohol awareness.

• Monitor staff performance and complete timely evaluations.

• Foster a positive work environment with recognition and motivation programs.

Operational Management

• Review and execute BEOs with banquet, catering, and culinary teams to ensure accuracy.

• Monitor labor costs daily and adjust staffing to align with event volume and budgets.

• Maintain banquet equipment, storage areas, and back-of-house spaces in an orderly, safe, and secure manner.

• Manage inventories and requisition supplies as needed.

• Ensure accurate and timely completion of event checks, reports, payroll, and tip distribution.

• Uphold compliance with all federal, state, and local regulations (OSHA, EEOC, food safety, liquor laws, etc.).

Collaboration & Communication

• Maintain strong working relationships with catering managers, banquet chefs, and other F&B leaders.

• Participate in BEO meetings and other required management meetings.

• Communicate all event updates, changes, and needs to appropriate departments.

• Act as Manager on Duty as assigned.

• Support company safety initiatives, including fire safety and proper lifting techniques.

• Attend all required trainings and company meetings.

• Perform other related duties as requested by management.