Banquet Manager Utah Valley Convention Center

Banquet Manager | Full-Time | Utah Valley Convention Center

The Banquet Manager leads all banquet and catering operations, ensuring exceptional event execution, strong team performance, and an outstanding guest experience. This role oversees daily banquet operations, manages staff, and collaborates closely with culinary and event teams to deliver high-quality events while maintaining compliance, profitability, and efficiency. This is a hands-on leadership role requiring strong operational oversight, team development, and proactive event planning.

This role pays an annual salary of $55,000-$65,000

Benefits for Full-Time roles:
Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 2, 2026.

Located in historic downtown Provo, Utah the Utah Valley Convention Center opened its doors in 2012 as the premiere meeting space in Utah County. The UVCC boasts the perfect blend of modern architecture, flexible meeting space, and breathtaking interior and exterior views of the nearby Wasatch Mountains. This combined with its functional floor plan makes it the perfect venue to host any event.

• Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.
• Manage and run all banquet operations before, during and after the event. Duties include completing banquet planning sheets in coordination with executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the Director of Food & Beverage.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately.
• Conducts regular physical inventories of food and beverage supplies, and assesses projected needs, updating all current pricing of inventory, entering the month end inventory. Meet with events departments as needed to ensure understanding of Event Resume requirements, ensures all events are executed according the Event Resume guidelines; works closely with events departments to manage changes and updates to Event Resumes to ensure an optimal level of service, quality and hospitality.
• Monitors and controls the banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
• Ensures that high standards of sanitation and cleanliness are maintained throughout all areas of food and beverage at all times. Enforces all OVG and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
• Assist in the on-going recruitment, training, development, mentoring and supervision of banquet hourly employees.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests. Generates employee schedules and verifies employee time as required in addition to preparing payroll and gratuity reports.
• Ensures full compliance with state and federal labor laws, sanitation, and food-related ordinances, and alcohol regulations.
• Ability to lift up to 50 pounds.

• Associate's degree or equivalent combination of education and experience
• 3–5 years of experience in hospitality, banquet, or catering operations
• Prior experience in the field of hospitality with specific experience in catering sales/conference services and/or Banquets is essential.
• Knowledge of revenue management, training, and motivation of peers is encouraged.
• Ability to work effectively under time constraints and deadlines.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook
• Working knowledge of Point of Sale and timekeeping systems.
• Ability to work a variable work schedule (including daytime, evenings and weekends, holidays and irregular schedules as required), depending upon event and business requirements.
• Excellent verbal and written communication skills.
• Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of wedding, social and corporate events.
• Ability to work effectively with co-workers, clients, event planners, various groups and representatives in a professional manner.
• Ability to direct the work of vendors and setup personnel during events.
• Able to speak and write using proper English and grammar.
• Advance planning…