Banquet Manager

The Banquet Manager is responsible for planning, coordinating, and directing all banquet and catered events to ensure exceptional guest experiences and operational excellence. This position oversees banquet service staff, event execution, and banquet facilities while ensuring compliance with Crescent Hotels & Resorts policies, brand standards, and all applicable health, safety, and labor regulations.

The Banquet Manager partners closely with Sales & Catering, Culinary, Food & Beverage, Front Office, Engineering, Housekeeping, and other hotel departments to ensure seamless execution of meetings, conferences, weddings, social events, and special functions. This role is responsible for delivering high levels of guest satisfaction while achieving departmental revenue, labor, and productivity goals.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Plan, organize, supervise, and direct all banquet operations, including meetings, conferences, weddings, receptions, social events, and catered functions.

• Review Banquet Event Orders (BEOs) daily to ensure complete understanding of event details, guest counts, room setups, menus, timelines, audiovisual requirements, billing instructions, and special requests.

• Conduct daily banquet meetings with culinary, banquet, sales, and hotel leadership teams to review upcoming events and operational priorities.

• Coordinate with the Sales & Catering department to ensure all client expectations and contractual obligations are executed accurately.

• Supervise banquet captains, banquet servers, banquet bartenders, banquet house persons, and other banquet associates during event execution.

• Recruit, interview, onboard, train, coach, mentor, schedule, evaluate, and develop banquet associates.

• Prepare staffing schedules based on business demands, occupancy forecasts, and event requirements while controlling labor costs and maximizing productivity.

• Ensure banquet rooms are properly set according to approved room diagrams and Banquet Event Orders prior to guest arrival.

• Inspect banquet rooms before, during, and after events to ensure cleanliness, presentation, functionality, and compliance with hotel standards.

• Monitor food quality, beverage presentation, service timing, and overall guest satisfaction throughout each event.

• Serve as the primary operational contact during banquet events, responding promptly to client requests, operational changes, and guest concerns.

• Resolve guest concerns professionally and implement service recovery solutions to ensure guest satisfaction.

• Coordinate banquet operations with the Executive Chef and culinary team to ensure accurate food production, timely service, and quality presentation.

• Oversee banquet room setup, event transitions, and breakdown activities to maximize operational efficiency.

• Ensure banquet equipment, furniture, linens, china, glassware, silverware, portable bars, audiovisual equipment, and décor are properly maintained, inventoried, and stored.

• Monitor banquet inventory levels and coordinate purchasing of banquet operating supplies as needed.

• Review banquet payroll, scheduling, labor reports, productivity, and overtime to ensure departmental financial objectives are achieved.

• Assist with managing departmental budgets by controlling labor, operating expenses, equipment usage, and supply costs.

• Ensure accurate event documentation, function sheets, shift reports, incident reports, payroll records, inventory records, and operational checklists are completed.

• Maintain compliance with all food safety, sanitation, OSHA, responsible alcohol service, and workplace safety regulations.

• Ensure all banquet associates maintain professional appearance, grooming standards, and exceptional guest service behaviors.

• Conduct regular coaching sessions,…