Banquet Manager

Banquet Manager

Compensation: $65,000 to $78,000 per year

The Banquet Manager serves as the "Stage Manager" behind every event, orchestrating seamless, high-impact experiences from behind the scenes while ensuring every detail comes together flawlessly. This role is responsible for the successful production and execution of all banquet functions, where each event is treated as a live performance and every guest experience is center stage.

Acting as the director of operations on the "event floor," the Banquet Manager coordinates all moving partsservice, culinary execution, timing, ambiance, and entertainmentto deliver a cohesive and memorable production. With a keen eye for detail and timing, this role ensures that every cue is met, every transition is smooth, and every moment meets the highest standards of quality and presentation, all while driving profitability.

As the leader of the banquet teamyour cast and crewthe Banquet Manager motivates, coaches, and empowers associates to perform at their best, creating a collaborative environment focused on precision, energy, and guest engagement. This role also serves as the central communication hub, working closely with all hotel departments to ensure alignment and flawless execution across every event. Seamless Execution. Unforgettable Impressions

The ideal candidate is a confident and creative leader who thrives in a fast-paced, live-event environment. They bring exceptional organizational, communication, and team-building skills, combined with a passion for hospitality and show-level execution. Their ability to anticipate needs, manage multiple moving parts, and deliver seamless, high-quality productions ensures every event is a standing ovation. In addition, you should be able to:

• Lift, push, pull, and carry tables, chairs, boxes (50 lb. maximum) occasionally.
• Service clients on a moment's notice, variable distances, 100%.
• Continuously stand: function observation, client site inspections

Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Strong administrative skills, to include business writing, mathematics for basic accounting and knowledge of Microsoft Office programs. Two years progressive leadership experience in banquet operations is preferred. Some college and/or advanced training in food operations. Prior hotel and supervisory experience preferred.

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.