Banquet Manager Job Description

Banquet Manager plans, directs and coordinates banquets held within the establishment. Negotiates contracts, assists in the selection of menu items, schedules banquet staff, arranges for facilities or equipment, and communicates customer needs to the appropriate personnel. Being a Banquet Manager develops and maintains banquet accounts by ensuring customer satisfaction before, during, and after the event. May require a bachelor’s degree. Additionally, Banquet Manager typically reports to a head of a unit/department. The Banquet Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Banquet Manager typically requires 3-5 years experience in the related area as an individual contributor.

Banquet Manager Job Description Template

Our company is looking for a Banquet Manager to join our team.

Responsibilities:

  • Follows weekly work schedule as assigned by Banquet Director;
  • Reads, understands and interprets the profit and loss statement (P/L);
  • Takes inventory, keeps all banquet pastries organized, and rotates product in order to avoid expired products;
  • Takes inventory, keeps all banquet pantries organized, and rotates product in order to avoid expired products;
  • Oversee the break down of the function room and ensure proper storage of equipment;
  • Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards;
  • Maintain complete knowledge of all Madeline Banquet specific information, i.e. event space layout, table set-ups. room capacity, etc;
  • Banquet Manager will also help cover the multiple F&B outlets on days there is no business in the Banquets Department;
  • Ensure compliance with health, safety, sanitation and alcohol awareness standards;
  • Recruit, interview and train team members;
  • Handle disciplinary problems and counsel employees according to hotel standards;
  • Monitor and handle guest complaints by using discretion to ensure guest satisfaction;
  • Complete and direct scheduled inventories;
  • Write and perform reviews for banquet staff as scheduled and forward to the Director of Food & Beverage for final approval;
  • Screen and Interview banquet applicants.

Requirements:

  • Must possess effective pre-planning and execution skills;
  • Minimum 3-5 years’ experience in management level position in Food & Beverage or equivalent training experience;
  • Prior experience in a Union environment;
  • Ability to function in a fast-paced, team-oriented environment; manage several direct reports;
  • Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues;
  • Professional attitude, initiative, and personal appearance;
  • Must have strong and effective floor operations skills;
  • Alcohol Certificate and Food Handlers Certificate required;
  • Maintain positive and productive working relationships with other employees and departments;
  • One to two years of Food and Beverage service background and prior hospitality experience required;
  • F&B experience required;
  • Ability to work independently and to partner with others to promote an environment of teamwork;
  • Must be able to work weekends and holidays;
  • Familiarity with Hotel Collective Bargaining Agreements a plus;
  • Bachelor’s degree required. High School Diploma or equivalent required.