Banquet Manager

Why us?

Come join the award-winning team at The Nines, A Luxury Collection Hotel, Portland as a Banquet Manager
. The perfect candidate is passionate about service and creating indigenous experiences for each guest or event!
Poised in the heart of the city’s center within the walls of one of Portland's most beloved landmarks, the stately Meier & Frank Building, the Nines Hotel honors the structures storied past, both in its striking decor and impeccable service.

As part of Sage Restaurant Concepts
, we focus on providing a luxurious experience catered to the needs of each specific event in our 14,000 square feet of Banquet and Convention space. We connect the people that live and work in the communities we serve by providing highly designed, innovative, locally focused food and beverage experiences for all event types.

The Banquet Manager is responsible for overseeing the successful operation of the Banquets Department. This role ensures that all banquet functions are executed with professionalism, in alignment with hotel standards, and with a focus on maximizing profitability. The Banquet Manager leads, motivates, and empowers associates while serving as the primary liaison between the banquet department and all other hotel departments. Exceptional leadership, communication, and team-building skills are essential to drive associate engagement, interdepartmental collaboration, and guest satisfaction.

• Oversee daily banquet operations to ensure compliance with SOPs, Banquet Event Orders (BEOs), safety regulations, and brand standards, delivering optimal service, quality, and hospitality.
• Meet with clients to review BEOs, address changes or concerns, and ensure seamless execution and guest satisfaction.
• Review and finalize banquet checks for accuracy, secure client signatures, and ensure timely payment.
• Accurately calculate and prepare daily gratuities and payroll, submitting reports promptly to the Controller’s office.
• Maintain cleanliness, sanitation, and proper functioning of banquet areas and equipment, protecting assets and ensuring readiness for service.
• Analyze BEOs, interpret requirements, and execute accurate room setups in accordance with event specifications.
• Set banquet tables and service areas consistently and uniformly, ensuring adherence to presentation standards.
• Communicate effectively with clients, managers, and associates to confirm room setups, staffing, menus, equipment, and supplies meet or exceed expectations.
• Work a flexible schedule, including mornings, afternoons, evenings, weekends, and holidays as required by business needs.
• Create and review schedules, allocate resources, and coordinate workflows to ensure quality execution of daily events.
• Monitor and control banquet budgets, including labor, beverage, supplies, and equipment, aligning with event budgets to maximize revenue and minimize costs while maintaining service quality.
• Implement company and brand programs, proactively resolve operational challenges, and ensure compliance with safety, security, and quality standards.

Education/Formal Training

One to two years of post high school education.

Experience

Two to three years in a related position with this company or other organization(s).

Knowledge/Skills

• Advanced knowledge of catering operations and food & beverage principles and practices.
• Proven experience in managing people, solving complex problems, driving sales, and overseeing food & beverage operations.
• Strong analytical skills with the ability to evaluate data, identify trends, and recommend logical solutions.
• Excellent communication skills, including verbal interaction with guests and associates and clear written communication for BEOs, reports, and payroll.
• Strong attention to detail, with the ability to review setups, ensure accuracy in financial processes, and maintain high service standards.
• Ability to meet the physical demands of the role, including clear hearing and vision required to support guest interaction and event execution.

Physical Demands

The physical demands described here are representative of those required to successfully perform the essential functions of this role.…