Banquet Manager

Position: Banquet Manager Department:Food & Beverage Reports To:Director of Food & Beverage Employment Type:Full-Time Position Summary: The Banquet Manager is responsible for the planning, coordination, and execution of all hotel banquet and event operations while maintaining exceptional luxury-service standards. This position oversees banquet service teams, ensures flawless event execution, manages staffing and operational costs, and works closely with Catering, Sales, Culinary, and other hotel departments to deliver memorable experiences for guests. The ideal candidate is an experienced hospitality professional with strong leadership, organizational, communication, and guest-service skills who can successfully manage multiple events and changing priorities in a fast-paced luxury hotel environment. Primary Responsibilities Oversee the daily operations of all banquet events, including weddings, corporate meetings, social events, conferences, and special functions.Priority on maintaining appropriate floor presence during events to ensure exceptional client and guest satisfaction.Review event orders and ensure all operational details are communicated accurately to the banquet team. Participate in BEO meetings (twice a week). Stay up to date with weekly BEO distributions and daily change logs. Coordinate closely with Catering and Sales to understand event requirements, timelines, guest expectations, and special requests. Partner with the Executive Chef and culinary team to ensure proper food preparation, presentation, timing, and service. Oversee necessary ordering, utilizing the BirchStreet system. Conduct pre-event meetings and brief banquet staff on event details, service expectations, VIPs, dietary requirements, and special considerations. Supervise banquet setup, service, breakdown, and post-event activities. Ensure tables, chairs, linens, china, glassware, silverware, dcor, and equipment are properly arranged according to event specifications. Maintain luxury standards for service, presentation, cleanliness, and professionalism. Lead, train, coach, and develop banquet supervisors, captains, servers, and other banquet associates. Manage staffing levels, scheduling, assignments, and labor productivity based on event requirements. Manage all decisions regarding hiring, terminations, training, evaluations and disciplinary actions. Calculate banquet team gratuity and payroll. Monitor banquet labor and operating costs while maintaining service quality. Ensure events begin and conclude according to contracted timelines. Provide hands-on leadership during events and respond quickly to operational challenges. Anticipate guest needs and provide personalized service to VIPs and high-profile clients. Address guest concerns and resolve service issues professionally and immediately. Conduct event inspections before and during functions to ensure all details meet hotel standards. Attend all required meetings in regard to event walkthroughs and tastings prior to event. Coordinate vendor communications for drop off times, pick up times and the load and unload times of the linen company, florists, DJ's, bands, rental deliveries, audio visual and the lighting companies etc. Stay up to date with industry trends and drive innovation and creativity within the department. Ensure compliance with health, safety, sanitation, and hotel policies. Coordinate with Engineering, Housekeeping, Audio/Visual, Security, and other departments as required for successful event execution. Further coordinate with Engineering to maintain all event spaces, monitoring ware and tare, resolve all maintenance issues promptly. Maintain accurate inventory and control of banquet equipment and operating supplies. Assist with forecasting, budgeting, and financial reporting for banquet operations. Review post-event feedback and identify opportunities to improve service and operational efficiency. Promote a culture of teamwork, trust, accountability, professionalism, and exceptional hospitality, both within the banquet team and between all departments within the hotel. Qualifications 35+ years of progressive banquet or hospitality management experience. Luxury hotel, resort, convention hotel, or upscale event experience strongly preferred. Strong knowledge of banquet service, event operations, and luxury hospitality standards. Proven experience leading and developing large service teams. Strong organizational and time-management skills. Excellent verbal and written communication skills. Ability to read and execute banquet event orders accurately. Strong problem-solving and decision-making abilities. Experience with labor management, scheduling, and cost control. Professional appearance and polished guest-service approach. Ability to remain calm and effective under pressure. Availability of working evenings, weekends, holidays, and extended event hours as required. Understanding of and ability to enforce all federal, state, and local health and safety regulations. Familiarity with BirchStreet purchasing system a plus. Working Conditions Primary environment is inside, with the occasionally conducting offsite events. Exposed to potential hazards from broken glass, burns, and slip and falls. Physical Requirements Requires the ability to safely grasp, lift and carry goods weighing up to 50lbs. Requires full physical mobility for the entire duration of the shift. The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided on the basis of qualifications, merit, and business need. This policy applies to all terms and conditions of employment. #J-18808-Ljbffr