Banquet Manager

Banquet Manager

Position Summary

We are seeking an experienced and service-driven Banquet Manager to oversee the planning, coordination, and execution of all banquet, meeting, and special event operations. This role is responsible for ensuring exceptional guest experiences through flawless event execution, high-quality food and beverage service, and effective leadership of banquet staff. The Banquet Manager will maintain operational excellence, uphold hotel standards, and drive profitability through cost control and efficient resource management.

Key Responsibilities

• Oversee all banquet and meeting room operations, ensuring events are executed seamlessly and according to client specifications.


• Coordinate the delivery of food and beverage services for all functions, meetings, weddings, and special events.


• Lead, train, schedule, and supervise banquet team members to deliver exceptional service.


• Maintain the highest standards of guest satisfaction, service quality, and professionalism.


• Monitor and achieve budgeted food, beverage, and labor cost goals.


• Maximize departmental profitability through effective planning, inventory control, and cost management.


• Collaborate with Sales, Catering, Culinary, and Operations teams to ensure successful event execution.


• Participate in food and beverage marketing and promotional initiatives.


• Oversee inventory and maintenance of banquet equipment, china, glassware, cutlery, and linens.


• Prepare and review banquet event orders (BEOs), function sheets, schedules, and event documentation accurately and on time.


• Assist with forecasting, budgeting, and financial reporting for banquet operations.


• Ensure compliance with company policies, health and safety regulations, and liquor laws.


• Resolve guest concerns promptly and professionally to maintain a positive guest experience.

Qualifications

• Previous banquet management, food & beverage management, or hotel operations experience preferred.


• Strong leadership, organization, and communication skills.


• Ability to manage multiple events and priorities in a fast-paced environment.


• Knowledge of food and beverage operations, budgeting, and cost controls.


• Flexible schedule, including evenings, weekends, and holidays as needed.


• Proficiency in hotel and catering management systems is a plus.