Banquet Manager

About the role

The Banquet Manager leads and motivates a dedicated team to deliver high‑quality banquet services for events. This role ensures seamless coordination between the banquet floor, kitchen, and guests while maintaining financial and administrative controls.

Key responsibilities

• Direct daily banquet operations, including setup of china, glassware, silverware, buffet presentations and props.
• Monitor and control banquet budgets, liquor costs and inventory levels.
• Schedule and supervise banquet service staff to meet service standards and maximize profitability.
• Develop and maintain strong relationships with client groups to encourage repeat business.
• Lead monthly team meetings, set performance goals and delegate tasks.
• Act as liaison between banquet staff and kitchen, ensuring smooth service flow.
• Handle guest feedback, resolve complaints and continuously improve service quality.
• Enforce sanitation standards, safety procedures and emergency protocols.

Required profile

• High school diploma or GED.
• Minimum of 2 years experience in event management, food & beverage, or a related hospitality field.
• Strong communication skills and ability to motivate a team.
• Knowledge of relevant laws and regulations affecting events.

Required skills

• Inventory management
• Beverage cost control
• Event coordination