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BANQUET MANAGER

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Job Description - BANQUET MANAGER

Description

Position Overview:

The Banquet Manager is responsible for coordinating, supervising, and directing all Banquet staff and events in the Club while maintaining high standards and member service levels.

Essential Functions:

  • Sets and implement schedules for the banquet department according to union rules.
  • Assists in controlling and creating alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product.
  • Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation.
  • Assists in the completion of all month end Inventories.
  • Attends weekly BEO/F&B meetings.
  • Assists the Food and Beverage Director with budget development and cost analysis.
  • Collaborates with other departments to market ideas to promote business; menu selection; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
  • Responsible for managing the floor of all banquet events and develop Standard Operating Procedures for Captains and staff.
  • Responsible for managing and maintaining service standards for banquets.
  • Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining banquet staff.
  • Addresses member complaints and resolve problems timely and effectively.
  • Responsible for briefing the staff before each event and inspecting the event space for appropriate set up prior to the event.
  • Responsible for ensuring all staff are following proper uniform standards and look their best.
  • Ensures proper training of all new employees. Develops ongoing training programs and tests for comprehension.
  • Monitors business volume forecasts and plans accordingly in areas of staffing, productivity, costs and other expenses.
  • Incorporates safe work practices in job performance for all staff.
  • Becomes the systems expert with our property management system such as NorthStar and develops Standard Operating Procedures and training manuals for the staff.
  • Covers other F&B outlets as needed.
  • Performs other duties as assigned by the Director of Food & Beverage.
  • Ensures compliance with health, safety, sanitation and alcohol awareness standards.

Requirements

Education and Experience:

  • Bachelor's degree in Hotel Management or related field is preferred; or relevant working experience.
  • 5+ years of Food and Beverage operations experience in multiple outlets & Banquets required.
  • Previous experience managing a union staff required.
  • Previous hotel and/or Club experience is highly preferred.
  • TIPS, CPR and NYC Sanitation certifications or the ability to obtain certifications required.

Other Requirements, Reasoning Abilities and Physical Demands:

  • Collaborates with all F&B managers and covers in other outlets as necessary.
  • Collaborates in the creation and implementation of menus and F&B marketing strategies.
  • Establishes and upholds positive and productive working relationships with members and staff.
  • Works efficiently, both independently and as part of a team.
  • Is organized, exercises sound judgment, performs detailed tasks, understands, follows and gives clear verbal and written direction.
  • Job routinely requires sitting, walking, bending, stooping, kneeling, talking, and use of a computer and telephone.
  • Ability to constantly move around the facility, carry or lift up to 50 pounds, handle food, objects, products and utensils.
  • Must be flexible top work nights, weekends and holidays and be present during all events.
Original job BANQUET MANAGER posted on GrabJobs ©. To flag any issues with this job please use the Report Job button on GrabJobs.
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