Banquets Manager

About the role

The Banquets Manager leads the banquet team to deliver high‑quality service for events, while overseeing financial and administrative duties. This role ensures clear communication with all stakeholders and drives continuous improvement in event execution.

Key responsibilities

• Direct and motivate banquet staff, providing hands‑on support during events.
• Project and procure supplies such as china, glassware, silverware, buffet presentations and props.
• Apply relevant laws and regulations to all banquet activities.
• Maintain sanitation standards, manage departmental inventories and equipment.
• Control liquor costs using beverage records and manage the perpetual inventory.
• Schedule service staff to meet service standards while maximizing profitability.
• Develop and nurture relationships with client groups to retain and grow business.
• Lead regular banquet team meetings, set goals and delegate tasks.
• Stay updated on food‑and‑wine pairings, current cuisine trends and event innovations.
• Act as liaison between banquet and kitchen staff, leading shifts and participating in service.
• Deliver exceptional guest service, gather feedback and resolve complaints.
• Train staff on safety and emergency procedures, monitor performance and implement corrective actions.

Required profile

• High school diploma or GED.
• Minimum 2 years experience in event management, food & beverage or a related field.
• Proven ability to lead and motivate a team.
• Strong communication skills and customer‑focused mindset.
• Knowledge of banquet‑related laws and regulations.

Required skills

• Banquet operations management.
• Inventory and supply chain oversight.
• Liquor cost control and beverage inventory management.
• Staff scheduling and shift leadership.
• Guest service excellence and complaint handling.
• Safety and emergency procedure training.