Banquet Manager

About the role

The Banquet Manager leads the banquet team to deliver high‑quality service for events, ensuring every detail meets the required standards. This full‑time position oversees all aspects of banquet operations, from planning and inventory to guest satisfaction.

Key responsibilities

• Manage banquet operations, including supply procurement (china, glass, silver, props) and compliance with relevant laws.
• Control beverage costs using banquet beverage records and maintain perpetual inventory.
• Schedule and supervise banquet service staff, optimizing staffing levels for profit and service standards.
• Develop and maintain relationships with client groups to drive repeat business.
• Lead the banquet team, set goals, conduct monthly meetings, and provide coaching.
• Coordinate with kitchen staff, ensure food‑and‑wine pairings align with current trends.
• Handle guest feedback, resolve complaints, and continuously improve service quality.
• Execute safety and emergency procedures, train staff on safety protocols, and manage corrective action plans.

Required profile

• High school diploma or GED.
• Minimum 2 years of experience in event management, food & beverage, or a related field.

Required skills