Banquet Manager ***Salaried

Description

The Banquet Manager is responsible for managing setup, and execution of events in the banquet department. They ensure that all events meet or exceed client expectations, while maintaining high standards of service, organization, and quality. The Banquet Manager supervises the banquet staff, coordinates logistics, and handles client communication to guarantee the smooth operation of events.

The Banquet Manager role is a hands-on role and requires excellent member/client relations. Employee must demonstrate tact, diplomacy, common sense and flexibility. Must be team-oriented and focus on attention to details when serving our members and their guests.

Key Responsibilities:

• Supervise, train, and schedule banquet staff (servers, bartenders, and event assistants).
• Assign duties to staff based on event needs and provide guidance during event execution.
• Conduct performance evaluations and ensure staff follows company policies and provides excellent guest service.
• Act as the primary point of contact for clients during events, ensuring their needs are met promptly and professionally.
• Address and resolve any client concerns or issues during events to ensure client satisfaction.
• Oversee the setup of banquet rooms, including arranging tables, chairs, linens, and decorations according to event specifications.
• Ensure that all food and beverage stations are prepared and stocked appropriately.
• Coordinate the teardown and cleanup of the event space after completion.
• Ensure the event space is maintained to a high standard of cleanliness and professionalism.
• Monitor food and beverage quality during service to ensure it meets established standards.
• Conduct post-event evaluations and debriefs to identify areas for improvement.
• Ensure all safety protocols and health regulations are followed during the planning, execution, and breakdown of events.
• Ensure that banquet areas meet health and safety codes, including food handling and alcohol service guidelines.

 Skills:

• Strong leadership and interpersonal communication skills.
• Excellent organizational and time-management abilities.
• Ability to multi-task and problem-solve in a fast-paced environment.
• Proficient in POS systems, and Microsoft Office.
• Knowledge of food and beverage service standards, event set-up, and health regulations.

Requirements

Qualifications

• Education: High school diploma or equivalent; degree in hospitality management, business, or related field is preferred.
• Experience: Minimum 2–3 years of experience in banquet management, event coordination, or hospitality operations.

Physical Requirements

•   Ability to lift and carry up to 30 lbs.
• Ability to push up to 30lbs. 
• Ability to reach above head
• Ability to work in different weather conditions
• Capability to stand, walk, bend, and reach for extended periods.

Position Classification and Expected Hours of Work

This is a salaried, exempt position. The required workdays and hours vary each week according to event schedules but include working on holidays and weekends.

Reports to

Clubhouse Manager

Manages and Supervises

Banquet Supervisors, Banquet Service Team