Department: Catering & Events
Reports To: Director of Catering
Overview
The Banquet Manager oversees all banquet and event operations to ensure flawless execution, exceptional guest service, and efficient use of staff and resources. This role leads the banquet team in delivering high-quality events including social gatherings, weddings, trade shows, corporate functions, galas, and special events within the catering facility.
Key Responsibilities
Operations & Event Execution
Oversee the setup, service, and breakdown of all events according to banquet event orders (BEOs) and or event proposals and client specifications.
Ensure rooms are set accurately, on time, and meet facility standards for presentation, cleanliness, and safety.
Conduct pre-event meetings with staff to review event details, timelines, and service expectations.
Maintain strong floor presence during events to support staff, interact with clients, and ensure seamless service.
Ensure all back of house areas are orderly, tidy and kept in good clean working order.
Team Leadership & Staffing
Recruit, train, schedule, and supervise banquet servers, bartenders, captains, and support staff.
Foster a positive, professional, and service-driven culture within the banquet team.
Monitor performance, provide coaching, and conduct regular staff evaluations.
Ensure staffing levels align with event size and budget requirements.
Client Relations
Greet clients on event day and act as the primary point of contact for any changes or requests.
Ensure high guest satisfaction by anticipating needs and resolving issues promptly and professionally.
Collaborate with the sales and catering team to support smooth turnover from planning to execution.
Financial & Administrative Responsibilities
Maintain labor costs within department targets while upholding high service standards.
Oversee inventory and maintain proper par levels for banquet supplies, equipment, and linens.
Coordinate with kitchen and bar teams to ensure accurate counts and smooth food & beverage service.
Complete event reports, incident reports (if applicable), and closing documentation.
Facility Management
Ensure all banquet spaces, equipment, and storage areas are clean, organized, and properly maintained.
Report maintenance issues promptly and follow through on repairs or replacements.
Enforce health & safety regulations and maintain compliance with local licensing and operational requirements.
Qualifications
5 years of banquet or event management experience, ideally in a catering or hospitality environment.
Strong leadership and communication skills with the ability to motivate a diverse team.
Excellent organizational skills and attention to detail.
Ability to work under pressure, multitask, and adapt to last-minute changes.
Knowledge of event operations, food & beverage service, and staffing management.
Proficient with BEOs, scheduling software, and basic administrative tools.
Must be available to work evenings, weekends, and holidays as required by event schedule.
Physical Requirements
Ability to stand/walk for extended periods.
Ability to lift/move up to 40 lbs as needed.
Comfortable working in a fast-paced environment.
