Banquet Manager

Event Execution & Guest Experience Oversee and participate in servicing all events to ensure full client and guest satisfaction. Ensure Banquet Event Order (BEO) specifications are executed accurately, including set designs, service gear, and event amenities. Liaise with clients on the day of the event to confirm expectations, address needs, and resolve concerns in real time. Lead pre‑shift meetings for each event and communicate event‑specific service details and resort updates. Work cross‑functionally with Food & Beverage and other departments to support smooth event flow and operational excellence. Operations, Standards & Inventory Develop and maintain standard break and buffet designs for each menu, including reference photos of setups. Create, update, and enforce SOPs for uniforms, service standards, staffing standards, and storage/organization practices. Ensure ongoing supply, proper storage, and care of banquet service equipment so events are fully supported. Maintain in‑house audio/visual equipment in working order; understand operation and setup of all in‑house AV. Plan upcoming events using BEOs, including linen orders, beverage/soft drink orders, and equipment rentals. Conduct monthly inventories of linen, china, glassware, and silverware; maintain par levels and minimize loss. Ensure meeting rooms remain clean and event‑ready; complete monthly walk‑throughs with Engineering to address maintenance needs. Ensure staff have functioning radios during events to support clear, timely communication. People Leadership Recruit, hire, onboard, and develop banquet staff, including building a strong on‑call team to meet fluctuating event needs. Establish and execute training plans so employees consistently deliver service standards with confidence. Create schedules aligned to event requirements and staffing standards; communicate peak periods to support team planning. Conduct regular team meetings to address training needs, share updates, recognize successes, and gather feedback. Financial & Administrative Management Ensure revenues for all events are posted correctly on the date of execution. Oversee beverage handling at banquet bars to support beverage cost targets. Manage controllable expenses (paper products, linens, décor, operating supplies) to minimize waste and damage. Align staffing schedules with forecasted revenue and departmental labor guidelines. Maintain a balanced bank and adequate change for cash bar events, following cash‑handling procedures. Participate in management meetings and annual budgeting/planning sessions; assist with special projects as needed. Equal Employment Opportunity (EEO) We are an equal opportunity employer and do not discriminate on the basis of race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, veteran status, or any other legally protected status. Company Benefits Medical, Dental, Vision and other ancillary benefits Employee discounts on food and beverages 401k Company Matching Opportunities for advancement Paid Parental Leave and more! #J-18808-Ljbffr EOS Hospitality