Overview

The Banquet Manager is responsible for overseeing the planning, coordination, and execution of all catered events, banquets, meetings, receptions, weddings, galas, and special functions at the venue. This position leads banquet operations by ensuring exceptional guest service, operational excellence, and financial performance while maintaining the highest standards of hospitality. The Banquet Manager partners closely with the Sales & Events, Culinary, and Operations teams to execute events seamlessly and exceed client expectations.

This role pays an annual salary of $80,000 - $87,500.

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.

Responsibilities

• Oversee the day-to-day operations of the banquet department, ensuring successful execution of all catered events and functions.
• Review Banquet Event Orders (BEOs) and event timelines to ensure all departments are prepared for each event.
• Coordinate room setup, service schedules, staffing plans, and event logistics.
• Monitor event execution to ensure food quality, beverage service, presentation, and hospitality standards are consistently achieved.
• Serve as the primary operational contact during events, resolving issues quickly and professionally to ensure client satisfaction.
• Recruit, hire, train, schedule, supervise, and develop banquet captains, banquet servers, bartenders, and support staff.
• Foster a culture of teamwork, accountability, and exceptional guest service.
• Conduct performance evaluations, provide coaching, and support employee development.
• Ensure all team members receive ongoing training in banquet service standards, food safety, responsible alcohol service, and workplace safety.
• Lead pre-event meetings to review event details, assignments, and service expectations.
• Partner with the Sales & Events team to ensure client expectations are understood and successfully executed.
• Meet with clients, event planners, and vendors as needed to review event details and address special requests.
• Ensure prompt resolution of guest concerns and service issues during events.
• Conduct post-event reviews to identify successes and opportunities for continuous improvement.
• Develop staffing plans that balance service excellence with labor efficiency.
• Monitor banquet labor costs, overtime, and departmental expenses.
• Assist in developing and managing the banquet operating budget.
• Oversee inventory and ordering of banquet equipment, supplies, linens, and service items.
• Support revenue growth by identifying opportunities to enhance banquet offerings and service.
• Ensure compliance with all food safety, sanitation, health department, and responsible alcohol service regulations.
• Maintain compliance with company policies, OSHA standards, and workplace safety procedures.
• Ensure banquet equipment and event spaces are maintained in safe, clean, and operational condition.
• Monitor adherence to venue standards and service procedures.
• Work closely with Culinary, Food & Beverage, Sales & Events, Operations, Facilities, Security, and Production teams to ensure seamless event execution.
• Support VIP events, donor functions, performances, community events, and premium hospitality experiences.
• Participate in planning meetings and operational reviews to continuously improve banquet services.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• 3–5 years of banquet or catering management experience in a hotel, convention center, performing arts center, private club, stadium, or similar hospitality venue.
• Previous leadership experience managing banquet teams in a high-volume environment.
• Food Protection Manager Certification required or ability to obtain within the designated timeframe.
• Responsible Beverage Service certification required or ability to obtain within the designated timeframe.
• Strong knowledge of banquet and catering operations.
• Thorough understanding of banquet event orders (BEOs), event timelines, and banquet service styles.
• Proven leadership, coaching, and team development skills.
• Excellent customer service and relationship-building abilities.
• Strong organizational, problem-solving, and time management skills.
• Knowledge of labor management, scheduling, inventory control, and budget management.
• Proficiency with banquet management software, event management systems, POS systems, and Microsoft Office Suite.
• Ability to remain calm and make sound decisions in a fast-paced environment.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull heavy objects.
• Frequent bending, reaching, lifting, and moving banquet equipment and supplies.
• Ability to work evenings, weekends, holidays, and extended hours based on event schedules.