Banquet Manager

Job description

Position Overview: The Banquet Manager is responsible for the overall planning, execution, and financial performance of banquet and catered events. This role leads front-of-house banquet operations while partnering closely with Culinary, Sales, and Club/Operations leadership to ensure flawless event delivery. The Banquet Manager oversees high-volume events including weddings, corporate functions, galas, golf outings, member events, and seasonal peak programming. Success in this role requires strong leadership, labor management, operational precision, and a commitment to exceptional guest and member experiences. Responsibilities: • Review and interpret Banquet Event Orders (BEOs) to ensure accurate execution of all event details • Lead pre-event meetings with Captains and banquet staff • Coordinate room setups according to floor plans and event specifications • Ensure seamless execution of plated, buffet, reception, and action-station service • Oversee event timing, service flow, and guest interaction throughout all functions • Serve as primary operational contact during events • Recruit, train, schedule, and supervise banquet captains, servers, bartenders, and support staff • Conduct pre-shift meetings and ongoing coaching • Maintain service standards, uniform compliance, and professional presentation • Evaluate performance and provide corrective feedback when needed • Support a culture of teamwork, urgency, and hospitality • Manage banquet labor budgets to meet cost targets • Forecast staffing needs based on event volume and seasonality • Monitor overtime, productivity, and event-specific labor ratios • Support revenue growth through service upselling and execution excellence • Track and manage banquet supplies, rentals, and equipment expenses • Ensure exceptional service standards at all events • Address guest concerns promptly and professionally • Maintain strong communication with event hosts, wedding planners, and corporate clients • Uphold club/member service culture (if applicable) • Ensure compliance with food safety, sanitation, and alcohol service regulations • Maintain cleanliness and readiness of banquet facilities • Oversee post-event breakdown and reset procedures • Ensure proper storage and handling of equipment, linens, and service ware • Performing any other tasks assigned by leadership Experience: • Preferred: Three (3) to five (5) year experience as a high-volume banquet/event management or related experience • Preferred: Experience working high volume events (200+ guests, multi room or concurrent events) • Preferred: Experience managing labor budgets and event profitability Schedule: • Days and start times TBD based on business needs • 5-6 day work week • Flexibility to work hours needed based on event schedules Compensation: • $50,000 - $65,000 Environment: • Varying temperature controlled environments Skills: • Physical abilities: May be required to lift up to 35 – 45lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product – such as food trays, glass racks, silverware containers etc.; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments; • Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis • Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines • Working in a team based environment: Working independently and as a team player • Quality: Maintain integrity and high standards from all perspectives • Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift