Banquet Manager

Description We are seeking an experienced Banquet Manager to oversee the planning, coordination, and execution of banquet functions at The Boar’s Head. This role ensures events are executed according to Banquet Event Orders (BEOs) while delivering exceptional guest service and maintaining the highest hospitality standards. Responsibilities include coordinating with Catering & Conference Services, Culinary, Housekeeping, Engineering, and other departments; overseeing room setups and event execution; staffing, training, and coaching banquet employees; and conducting daily BEO and departmental meetings. We are seeking an experienced Banquet Manager to oversee the planning, coordination, and execution of banquet functions at The Boar’s Head. This role ensures events are executed according to Banquet Event Orders (BEOs) while delivering exceptional guest service and maintaining the highest hospitality standards. Responsibilities include coordinating with Catering & Conference Services, Culinary, Housekeeping, Engineering, and other departments; overseeing room setups and event execution; staffing, training, and coaching banquet employees; and conducting daily BEO and departmental meetings. The Banquet Manager will also oversee labor and departmental costs, inventory, purchasing, payroll, billing, and operational records. The ideal candidate is an organized, hands‑on hospitality leader who can manage multiple priorities in a fast‑paced environment while maintaining exceptional service standards. Evening, weekend, holiday, and flexible scheduling is required based on event needs. Requirements Bachelor’s Degree in Hotel/Restaurant Management or equivalent experience. At least 2-5 years of experience as a Banquet Manager in a high-volume, high-quality organization. Experience leading, training, and supervising staff. Knowledge of Banquet Event Orders (BEOs) and event execution. Strong organizational and communication skills. Ability to manage staffing and labor costs. Experience with inventory, purchasing, and departmental expenses. Strong guest-service and problem-solving skills. Ability to work in a fast‑paced, hands‑on environment. Flexible availability, including evenings, weekends, and holidays. #J-18808-Ljbffr