Banquet Manager - The Langham, Pasadena

About Langham Hospitality Group


A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.


The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.


Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.


Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.


 

DEPARTMENT: Banquets

JOB TITLE: Banquet Manager     

REPORTS TO: Director of Banquet

SUPERVISES: All Banquet Colleagues

PRIMARY OBJECTIVE OF POSITION:

Banquet Manager leads all banquet functions, whether booked through group rooms or catering—ensuring exceptional service, seamless execution, and adherence to Langham’s standards. This role oversees event coordination, staff management, inventory control, scheduling, payroll, and operational meetings to maintain efficiency and elevate guest experiences.

RESPONSIBILITIES AND JOB DUTIES:

Banquet Manager supports the Banquet Director in overseeing all aspects of banquet operations, from planning and execution to post-event follow-up.

Key responsibilities include:

• The Banquet Manager will aid Banquet leadership in the daily monitoring of the Banquet Department operations and staff.


• Serve as a key point of contact and liaison for the Director, Communicating effectively with internal and external personnel about logistic matters during meetings. 


• Leads and supervises Banquet hourly staff. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems. Directly supervises FOH staff through education, employee motivation and consults with Banquet leadership team and Human Resources on disciplinary action.


• The Banquet Manager will work closely with the Banquet Leadership team and culinary team to ensure the service, food and beverage experience is at the levels.


• Familiarization with catering's standard operating procedures and adhering to these guidelines.


• To be prompt and accurate in completion of assigned projects. 


• Maintaining strong client relationships and addressing guest concerns promptly.


• Conducting pre-shift meetings to prepare the banquet captain, staff and communicate event details.


• Meets and/or speaks with potential groups to discuss and schedule banquet functions.


• Establish communication with the executive and banquet chef, banquet captains, catering service managers, and catering staff.


• To recommend and identify new ideas, methods and presentations.


• Promoting safety, sanitation, and energy conservation initiatives.


• Following BEO's and ensuring they are executed flawlessly.


• Provide support and guidance to banquet personnel to ensure a successful and effective event to provide a positive guest experience.


• Tracing files to ensure proper finalization of program.


• Inspection of operations three times each shift.


• Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.


• Reviews performance evaluations, recognizes employees for outstanding services and disciplines employees.


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  Conduct training classes for new serving and set-up equipment.

  
  

   

PHYSICAL DEMANDS:

• Requires walking or standing to a significant degree.


• Ability to lift 50 lbs.

SPECIAL SKILLS REQUIRED:

• Prior banquet management experience.


• Must have open availability including early mornings, late nights, weekends and holidays


• Exceptional customer service, interpersonal, written, and verbal communication skills.


• Experience in a fast-paced environment and ability to multi-task and work under pressure while still being detail oriented and personable.


• Exceptional leadership qualities:

EDUCATION REQUIRED:

• A four-year college degree is preferred.

EXPERIENCE REQUIRED:

• Required two years of previous Banquet and supervisory experience at an operation with similar service, guest relations and operational standards. Extensive and practiced knowledge luxury Banquet, high-end catering and event service standards.


• Must have experience directly supervising 75 + employees.

LICENSES OR CERTIFICATES:

• Food Handlers and RBS