Banquet Manager

Job Description

Job Description

Job Title: Banquet Manager  

Department: Food and Beverage 

Supervisor: Food and Beverage Manager/Director/General Manager 

Summary 

The Banquet Manager oversees all aspects of banquet operations within a hotel, ensuring exceptional service delivery for events such as weddings, conferences, corporate meetings, and social gatherings. This role combines leadership, coordination, and customer service to create memorable guest experiences. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Collaborate with sales and group event planners to understand requirements and ensure flawless execution. 

• Supervise banquet staff including servers, bartenders, and housepersons; manage scheduling, training, and performance evaluations. 

• Coordinate room setups, audiovisual needs, catering logistics, and décor according to event specifications. 

• Serve as the primary point of contact during events, resolving issues promptly and professionally. 

• Monitor costs, manage inventory of banquet supplies, and ensure profitability. 

• Ensure adherence to health, safety, and hotel standards. 

Supervisory Responsibilities  

This position oversees all front of house banquet staff employees including banquet servers, bartenders, and housepersons. 

Qualifications 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience  

Bachelor's degree from four-year college or university preferred; hospitality degree preferred.   

Two or more years managing a food and beverage or banquet team in a hotel or similar environment with various food and beverage revenue outlets. 

Certificates, Licenses, Registrations

Current Food Handler’s or Servsafe certificate is required. Current TABC (TX) or RVSP (LA) is required.  

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  The employee will have to move, set up and tear down kitchen or food and beverage equipment etc.  The employee must occasionally lift and/or move up to 50 pounds.