Banquet Manager

The Banquet Manager is responsible for directing and motivating the team while ensuring high-quality service is provided in line with established standards. This role involves monitoring financial and administrative responsibilities, including asset protection, and maintaining clear communication with all stakeholders involved in event success. The Banquet Manager will identify training opportunities and develop strategies to achieve departmental goals. Candidates should possess a high school diploma or GED, along with a minimum of two years of experience in event management, food and beverage, or a related field. Key responsibilities include projecting supply needs, understanding relevant laws, managing banquet operations to enhance customer satisfaction, and maintaining sanitation standards. Additionally, the role involves managing inventories, controlling costs, and scheduling staff to optimize service and profitability. The Banquet Manager will lead the banquet team, set performance goals, conduct departmental meetings, and act as a liaison to kitchen staff. Exceptional customer service is a priority, with responsibilities including guest interaction, problem resolution, and continuous performance improvement. Human resources activities such as training staff on safety procedures and monitoring service behaviors are also key components of this position. This role offers a competitive salary and benefits, with a commitment to fostering an inclusive work environment.