Banquet Manager

Position Summary:
The Banquet Manager oversees all aspects of banquet operations within the hotel, including event setup, food and beverage presentation, service execution, and post-event breakdown. This role ensures all events are executed to the highest standards, exceed guest expectations, comply with legal and safety regulations, and remain within budget.

Primary Responsibilities:
1. Team Leadership & Supervision

• Manages banquet supervisors and staff, providing leadership, training, performance evaluations, and disciplinary actions.
• Ensures team compliance with company policies and applicable laws.
• Participates in hiring, scheduling, and staff development.

2. Operational Oversight

• Oversees daily banquet operations to ensure high standards of service, presentation, and guest experience.
• Ensures timely and accurate event setups, service execution, and breakdowns.
• Adjusts staffing levels to meet business needs efficiently.

3. Financial Performance

• Achieves revenue goals while controlling labor and operational expenses.
• Reviews forecasts, cost, and revenue reports to inform decisions that drive profitability.
• Ensures accurate billing, cost control, portion control, and minimizes waste.

4. Guest Satisfaction

• Actively engages with guests during events to ensure service excellence.
• Handles guest concerns promptly and professionally.
• Continuously seeks feedback and implements improvements.

5. Inventory & Facility Management

• Maintains clean and well-organized banquet areas.
• Oversees inventory of supplies and equipment; places orders as needed.
• Coordinates with maintenance to ensure equipment is safe and functional.

6. Policy & Procedure Compliance

• Ensures adherence to standard operating procedures (SOPs), health codes, and company policies.
• Assists in developing and updating department policies and procedures.
• Attends management meetings to align on goals and operational standards.

7. Safety & Compliance

• Enforces all food handling, alcohol service, and safety regulations (including PPE and HAZMAT protocols).
• Responds promptly to safety issues and emergencies.
• Maintains up-to-date knowledge of OSHA regulations and food safety standards.

8. Attendance & Reliability

• Consistently reports to work on time and maintains a dependable attendance record.

Additional Responsibilities:

• Conducts pre-shift meetings to review banquet details, service expectations, and special requirements.
• Coordinates special equipment and setup needs.
• Ensures responsible alcohol service; monitors guest behavior and escalates issues when necessary.
• Reports and follows up on any unusual incidents or guest complaints.
• Performs additional duties as needed to support banquet and hotel operations.

Qualifications:

• High school diploma or GED required.
• Minimum of 2 years’ management experience in a high-volume banquet or hospitality setting.
• Solid understanding of banquet service standards, guest relations, and event execution.
• Proven leadership, training, and team-building skills.
• Strong verbal and written communication abilities; bilingual in English and Spanish is a plus.
• Excellent organizational and problem-solving skills.
• Ability to work under pressure, multitask, and meet deadlines.
• Proficient in basic math and computer systems used in hotel operations.
• Must be at least 21 years old.
• TIPS® alcohol certification and valid Food Handler Card (or ability to obtain within 30 days of hire).
• Flexible schedule required, including nights, weekends, holidays, and alternate shifts.
• Professional appearance and demeanor required.

Physical & Working Conditions:

• Must be able to stand and walk for long periods and work at a fast pace.
• Regularly lifts and carries items up to 50 lbs.
• Exposure to hot and cold environments, cleaning chemicals, and kitchen equipment.
• Works in both indoor and outdoor settings, sometimes in extreme temperatures.
• Must navigate crowded or narrow spaces in dining and kitchen areas.
• Requires hearing, speaking, and visual acuity for guest service and operational accuracy.

Note:
This job description is not all-inclusive. Duties may change based on business needs. Management reserves the right to modify responsibilities and make reasonable accommodations for qualified individuals.