Banquet Manager/Maitre D

Job Description

Job Description

Description:

The Holiday Inn East Windsor is seeking an experienced and hands-on Banquet Manager/Maître D to oversee the successful execution of all banquet and catering events. This leadership role is responsible for managing banquet staff, ensuring exceptional service delivery, and maintaining high guest satisfaction. The ideal candidate has a passion for hospitality, excellent organizational skills, and a proven ability to lead a team in a fast-paced environment.

The Holiday Inn is part of the Hotels Unlimited family of hotels. We are a New Jersey based, family-owned company established in 1979, committed to growth through excellence. At Hotels Unlimited, we believe guests select our hotels because of our caring and attentive team members. We understand that small acts of thoughtfulness make all the difference in creating an extraordinary hospitality experience.

· Supervise and coordinate the setup, service, and breakdown of all banquet events.

· Lead, train, and schedule banquet captains, servers, bartenders, and setup staff.

· Collaborate with the sales and culinary teams to ensure event details are executed as planned.

· Communicate with clients before and during events to ensure expectations are met.

· Ensure compliance with hotel standards, safety regulations, and sanitation policies.

· Maintain inventory of banquet equipment and supplies; coordinate with vendors if needed.

· Monitor labor costs, beverage costs, and event profitability.

· Resolve guest concerns or issues promptly and professionally.

· Conduct post-event evaluations and prepare reports for improvement.

Compensation and Benefits include:

· This position offers a starting wage that ranges from $50,000 to $60,000 annually depending on qualifications and experience.

· Full time employees will have the opportunity to earn paid time-off and join the company's health, dental, vision, and retirement plans (once qualified).

Qualifications:

· 1 to 2 years of banquet or event management experience in a hotel, resort, or catering venue.

· Strong leadership, communication, and organizational skills.

· Ability to manage multiple events and priorities simultaneously.

· Proficient in event software a plus.

· ServSafe and/or TIPS certification preferred.

· Flexible schedule including nights, weekends, and holidays as needed.

· Ability to stand on feet for long periods of time, kneel, squat, bend.

· Ability to lift up to 40 lbs. and push/pull up to 60 lbs.