Banquet Operations Manager

About the role

The Banquet Operations Manager directs and motivates the banquet team while personally ensuring high‑quality service for each event. This role monitors financial and administrative responsibilities, including asset protection, and communicates clearly with all stakeholders to guarantee event success. The manager also identifies training opportunities and develops strategies to meet service standards.

Key responsibilities

• Manage all banquet operations, including supply needs such as china, glass, silver, buffet presentations, and props.
• Control liquor costs and maintain the banquet beverage perpetual inventory using beverage records.
• Schedule and forecast banquet service staff to maximize profitability while meeting service standards.
• Develop and maintain relationships with client groups to retain business and drive growth.
• Lead and coach banquet teams, set goals, delegate tasks, and conduct monthly department meetings.
• Ensure compliance with all relevant laws and sanitation standards, and maintain departmental inventories and equipment.
• Act as liaison between banquet and kitchen staff, applying knowledge of food and wine pairings and current event trends.
• Handle guest feedback, resolve complaints, and empower staff to deliver exceptional customer service.

Required profile

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

Required skills

• Banquet operations
• Food and wine pairings
• Corrective action plans
• Emergency procedures