Banquets Manager

About the role

The Banquets Manager leads the banquet team to deliver high‑quality service for events, ensuring operational excellence, guest satisfaction, and financial control. This full‑time, onsite role reports to senior management and works closely with kitchen and event planning staff.

Key responsibilities

• Direct and motivate banquet staff, schedule shifts, and monitor performance to meet service standards and profit targets.
• Manage banquet inventories, including china, glass, silverware, buffet presentations, and props.
• Control beverage costs using banquet beverage records and maintain perpetual inventory.
• Coordinate with kitchen staff to ensure seamless food and beverage delivery.
• Handle guest feedback, resolve complaints, and continuously improve service quality.
• Conduct monthly department meetings and lead training initiatives.
• Ensure compliance with sanitation standards, safety procedures, and relevant laws.

Required profile

• High school diploma or GED.
• Minimum 2 years of experience in event management, food & beverage, or a related field.
• Strong communication and leadership abilities.
• Ability to analyze financial data and manage inventories.

Required skills

• Knowledge of banquet operations and event logistics.
• Understanding of food and wine pairings and current event trends.
• Proficiency in using banquet beverage records and inventory systems.