Banquet Manager

About the role

The Banquet Manager leads the banquet operations to ensure the highest level of service for events, driving customer satisfaction and revenue. This role oversees all aspects of banquet preparation, execution, and post‑event activities in a fast‑paced hospitality environment.

Key responsibilities

• Manage banquet inventories, assets, and equipment maintenance, ensuring optimal par levels.
• Control liquor costs and maintain the banquet beverage perpetual inventory using beverage records.
• Set up function rooms according to Banquet Event Orders (BEOs) and conduct pre‑event inspections.
• Lead monthly department meetings, maintain attendance logs, and enforce cleanliness and sanitation standards.
• Project supply needs, order china, glassware, silverware, buffet presentations, and other service equipment.
• Schedule and forecast banquet service staff to meet service standards while maximizing profitability.
• Act as liaison between banquet staff and kitchen, ensuring seamless event execution.

Required profile

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

Required skills

• Banquet event order (BEO) processing.
• Inventory and asset management.