Banquet Manager

Job Description

Job Description

Position Summary

The Banquet Manager is responsible for planning, coordinating, and executing all banquet, private event, and club function operations while delivering an exceptional member and guest experience. This individual serves as the operational leader for all banquet service, ensuring flawless execution, strong financial performance, and the highest standards of hospitality.

While reporting directly to the Director of Banquets you will work closely with the Executive Chef, Director of Private Events, the Membership & Marketing Leadership team, Member Engagement Manager and Food & Beverage leadership. The Banquet Manager creates memorable experiences through meticulous planning, exceptional communication, and inspirational leadership.

The ideal candidate is a servant leader who leads by example, develops people, embraces accountability, and understands that extraordinary service is created through preparation, consistency, and genuine care.

Essential Responsibilities

Event Operations

• Lead all banquet and private event operations from setup through execution and breakdown.

• Review Banquet Event Orders (BEOs) daily to ensure every event is executed accurately.

• Conduct pre-shift meetings with banquet staff outlining event timelines, service expectations, menu details, wine service, and member preferences.

• Ensure rooms are properly staged according to club standards and event specifications.

• Maintain exceptional service standards throughout each event while anticipating guest and member needs.

• Serve as the primary operational contact during events, making real-time decisions to ensure flawless execution.

• Coordinate with Culinary, Stewarding, Engineering, Security, and Housekeeping to deliver seamless events.

Leadership & Team Development

• Recruit, interview, onboard, and train banquet service professionals.

• Develop team members through ongoing coaching, mentoring, and performance feedback.

• Conduct regular service training including:

• Banquet sequence of service

• Wine service

• Tableside etiquette

• Food knowledge

• Beverage knowledge

• Luxury hospitality standards

• Foster a culture built on accountability, teamwork, professionalism, and hospitality.

• Recognize outstanding performance while addressing opportunities for improvement promptly and professionally.

• Develop future leaders by identifying high-potential employees and creating growth opportunities.

Member & Guest Experience 

• Create memorable experiences by anticipating member expectations before they are requested.

• Personally greet hosts and key members during events.

• Build relationships with members to understand preferences and special requests.

• Handle member concerns immediately with professionalism and urgency.

• Ensure every event reflects the club's service philosophy and commitment to excellence.

Financial Responsibilities 

• Manage banquet labor to budget while maintaining exceptional service standards.

• Monitor payroll and scheduling to maximize efficiency.

• Control banquet operating expenses including linen, supplies, equipment, and beverage costs.

• Assist in developing annual operating budgets and capital requests.

• Review banquet revenue, labor percentages, and profitability with Food & Beverage leadership.

• Identify opportunities to increase banquet revenue through enhanced service offerings and operational efficiencies.

Operational Excellence 

• Ensure compliance with all health, sanitation, alcohol service, and safety regulations.

• Maintain banquet equipment, China, glassware, linens, and event inventory.

• Ensure banquet spaces remain clean, organized, and presentation-ready.

• Maintain accurate inventories and ordering procedures.

• Partner with the culinary team to ensure food quality and timing exceed expectations.