Banquet Manager

About the role

The Banquet Manager leads a dedicated team to deliver high‑quality banquet services for events, ensuring every detail meets the required standards and guest expectations. This full‑time position combines hands‑on service with strategic oversight of financial and administrative responsibilities.

Key responsibilities

• Direct and motivate banquet staff while personally assisting during events.
• Manage supplies, inventories, and equipment such as china, glassware, and buffet props.
• Control liquor costs using beverage records and maintain the banquet beverage perpetual inventory.
• Schedule service staff to meet forecasted demand and maximize profitability.
• Develop and maintain relationships with client groups to retain business and drive growth.
• Lead monthly department meetings, set goals, and delegate tasks to improve performance.
• Act as liaison between banquet and kitchen teams, ensuring seamless service delivery.
• Handle guest feedback, resolve complaints, and champion exceptional customer service.
• Enforce safety and emergency procedures, and participate in corrective‑action planning.

Required profile

• High school diploma or GED.
• Minimum 2 years experience in event management, food & beverage, or a related field.
• Proven ability to lead teams, communicate clearly, and train staff.
• Strong understanding of banquet operations and relevant legal requirements.

Required skills

• Inventory management.
• Budget and cost control.
• Staff scheduling.

What we offer

• Opportunity to lead a dynamic banquet team in a vibrant hospitality environment.
• Competitive compensation based on experience.
• Professional development and training programs.