Banquet Manager

SUMMARY:

 We are seeking a dynamic, hands-on Banquet Manager to lead our banquet and events team in delivering exceptional guest experiences. The Banquet Manager oversees the daily operations of all catered events including weddings, social gatherings, and corporate functions. This role works closely with the culinary team, sales department, and conference services to ensure flawless execution of events, from pre-event setup through post-event breakdown.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Leadership & Team Management

• Supervise, schedule, train, and mentor banquet captains, servers, bartenders, and support staff.

• Conduct daily pre-shift meetings to communicate event details, guest expectations, and assignments.

• Provide clear direction during events while maintaining a high standard of professionalism and service.

Event Execution

• Oversee all aspects of banquet service including room setup, service timing, décor execution, food and beverage delivery, and event breakdown.

• Ensure all Banquet Event Orders (BEOs) are reviewed, understood, and executed precisely.

• Coordinate with the kitchen, AV, and housekeeping departments for seamless service.

Client & Guest Relations

• Serve as the main point of contact for onsite clients and event hosts to ensure satisfaction and respond to last-minute requests with professionalism.

• Anticipate guest needs and proactively resolve concerns before they escalate.

• Deliver warm, gracious, and intuitive service to elevate the guest experience.

Operations & Administration

• Monitor inventory levels of banquet equipment, linen, and supplies; order as needed.

• Maintain clean and safe working environments and ensure compliance with health codes and safety standards.

• Track labor costs, staff hours, and event profitability in collaboration with the F&B Director.

• Assist in the development and implementation of departmental SOPs.

• Perform other related duties that may be assigned by the F&B Director.

QUALIFICATIONS:

• Minimum 3–5 years of experience in banquet or event operations management, preferably in a resort, hotel, or luxury event venue.

• Proven leadership experience with the ability to motivate, coach, and hold team members accountable.

• Strong working knowledge of food and beverage service standards.

• Exceptional organizational and multitasking abilities in high-pressure environments.

• Excellent communication and interpersonal skills with a guest-first attitude.

• Proficient in event management systems, POS platforms, and Microsoft Office.

• Flexible availability including evenings, weekends, and holidays.

• ServSafe and TIPS certification preferred (or ability to obtain within 30 days).