Banquet Manager

Banquet Manager

This is an exempt position. Employees in this role are expected to perform the duties and responsibilities assigned to them and are not compensated based on hours worked. Due to the nature of the position, work schedules may vary, and the role may require working more than 40 hours in a workweek and/or more than 8 hours in a day as necessary to meet business needs, including evenings, weekends, or peak operational periods. Candidates applying for management positions are expected to possess the professional knowledge, leadership capabilities, and functional expertise required to perform the essential duties of the role. While onboarding will be provided to familiarize successful candidates with Company-specific systems, processes, and culture, management hires are expected to bring with them the core competencies necessary to lead, make decisions, and achieve results within their area of responsibility.

The Banquet Manager is responsible for overseeing the setup, execution, and breakdown of banquet events. This role ensures that all events run smoothly, providing exceptional service to guests and supporting the overall operations of the hotel. The Banquet Manager plays a key role in enhancing the guest experience and maintaining high standards of service.

Operational Responsibilities:

• Coordinate the setup and breakdown of banquet events, ensuring all details are executed according to the event plan.
• Manage inventory of banquet supplies and equipment, ensuring everything is in proper working order.
• Assist other departments as needed to ensure seamless event execution including but not limited to assistance in supervising in the restaurant.
• Oversee banquet events ensuring all steps in the BEO are followed and guests are overly satisfied.
• Coordinate with kitchen and/or the caterer to ensure all food and beverage orders are produced accurately to the client's satisfaction with proper presentation.

Managerial Responsibilities:

• Supervise banquet staff, providing guidance and support to ensure high performance.
• Conduct pre-event meetings with staff to review event details and assignments.
• Monitor staff performance and provide feedback for improvement.
• Be present for weekly BEO meetings where specifics of events are coordinated and detailed to ensure guest satisfaction
• Basic understanding of A/V equipment including microphones, speakers, projectors, and sound boards
• Create schedules and assist the Food & Beverage Manager with Payroll duties and tip out distribution.

Guest Services:

• Respond promptly to guest requests and concerns, ensuring their satisfaction.
• Handle guest complaints professionally and efficiently, resolving issues to maintain a positive experience.
• Assist with special accommodations and requests as needed.

Team Support and Training:

• Train new banquet staff on service standards and procedures.
• Support team performance by providing ongoing training and development opportunities.

Communication and Reporting:

• Maintain regular communication with the Food & Beverage Manager and other departments to ensure event success.
• Prepare and submit event reports, including feedback and suggestions for improvement.
• Communicate any issues or concerns promptly to management.
• Work closely with the Sales team, Food & Beverage Manager & Executive Chef in coordination with each event, as needed.

Safety & Compliance:

• Ensure a safe environment for guests and staff by following hotel safety policies.
• Comply with all industry regulations and standards.
• Report any safety hazards or incidents immediately.

Qualifications

Essential Skills and Qualifications:

• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• Proficiency in event management software and Microsoft Office Suite
• Ability to work well with a team and demonstrate attention to detail
• Excellent organizational skills and interpersonal abilities
• Certification in hospitality management or related field required
• Certification for TABC & Texas Food Handlers required

Physical Requirements:

• Sitting: Occasional
• Standing/Walking: Frequent, including during event setup and service
• Lifting/Carrying: up to 50 lbs, including banquet equipment and supplies
• Other Physical Requirements: Frequent handling, grasping and crouching

Working Environment:

• Interior: banquet halls, kitchens, and other event spaces within the hotel
• Exterior: occasional outdoor events, exposure to various weather conditions

Basics:

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report on any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition & stored correctly
• Attend required meetings
• Follow company policies and procedures
• Perform any additional duties assigned by the supervisor

Candidate Profile:

Education and Experience:

High school diploma or equivalent required

• Minimum of 2 years of experience in banquet or event management required
• Previous supervisory or managerial experience in Food & Beverage is required