Overview

The Banquet Manager position supports the Director of Operations and may oversee service teams ranging from small groups of ten guests to large-scale events serving hundreds. Service styles may include retail concessions, hosted/no-host bars, casual to formal banquets, passed cocktails and hors d’oeuvres, buffets, and fully synchronized multi-course meals. The Banquet Manager plays a direct role in pre-planning logistics, set-up, service execution, break-down, and post-event cleanup

This position provides leadership support and assistance with Catering, Bar, and Retail activities. The Banquet Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Banquet Manager will actively manage employee relations to maintain a positive, cooperative, and compliant work environment.

The primary goals of this role are to support overall profitability and ensure exceptional guest satisfaction by maintaining high standards of customer service, safety, cleanliness, and sanitation. Success in this position requires open availability, professional presentation, outstanding interpersonal skills, strong self-direction, and a solid technical aptitude.

This role pays an annual salary of $59,241-$74,052

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 March 6, 2026.

Responsibilities

• Demonstrate and uphold OVG’s guest service standards.
• Ensure a complete understanding of event flow, needs, and staff assignments.
• Provide clear instruction and expectations during pre-shift meetings.
• Maintain strong customer focus and attention to detail throughout all tasks.
• Actively participate in all phases of catered events: pre-planning, set-up, service, breakdown, and cleanup.
• Direct vendors and set-up personnel as needed.
• Provide ongoing direction, supervision, coaching, and mentorship to hourly staff.
• Manage all aspects of employee relations, ensuring a positive and compliant work environment.
• Independently authorize employment actions in accordance with company policy.
• Assist with ongoing training, development, and supervision of full-time and hourly employees.
• Document employee performance and attendance issues per company standards.
• Generate event employee schedules and verify employee time as required.
• Support the effective management of Catering, Bar, and Concession operations.
• Ensure total compliance with all alcohol service policies; monitor service during events and report any issues immediately.
• Troubleshoot Point-of-Sale (POS) system issues, including both hardware and software.
• Assist with pre-planning logistics, including staffing, rental needs, pull sheets, timelines, diagrams, banquet packets, catering signage, menu descriptors, and post-event recap reports.
• Monitor product quality and ensure a high level of guest satisfaction.
• Communicate effectively with clients, event planners, culinary teams, hourly staff, and management.
• Participate in fostering strong working relationships across all departments.
• Maintain professionalism in all written and verbal communication.

Qualifications

• Associate’s degree (A.A.) or equivalent from two-year College or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.
• 3-5 years related experience in catering and retail.
• Knowledge of Fire Safety Regulations and venue capacity loads.
• Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of wedding, social and corporate events.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work on a variable work schedule (including evenings and weekends, Holidays, as required), depending upon event and business requirements.
• Good verbal and written communication skills.