Lead Banquet Manager

The Lead Banquet Manager directs the overall planning, organization, and execution of all events, galas, and banquets within the event center. This role acts as the operational liaison between clients, event sales, the executive chef, and the floor staff. They guarantee 100% customer satisfaction by ensuring all Banquet Event Orders (BEOs) are executed flawlessly while adhering to financial, safety, and service standards. Key Responsibilities

Event Planning & Execution

• Review & Coordinate: Analyze all Banquet Event Orders (BEOs) and maintain consistent communication with event sales directors and the executive chef. 
• Floor Supervision: Serve as the on-the-floor operational lead during events. Direct setups, meal services, and breakdown processes to maximize efficiency and guest satisfaction. 
• Client Relations: Meet with clients upon arrival, accommodate last-minute requests or dietary needs, and ensure that the event runs according to their exact specifications. 
• Logistics & AV: Oversee the proper arrangement of room layouts, seating, decor, podiums, and audio/visual equipment. 

• Staff Leadership & Management

• Team Deployment: Determine staffing requirements and schedule assistant banquet managers, waitstaff, bartenders, and setup crews. 
• Training & Development: Lead pre-shift meetings (line-ups) to delegate tasks. Train and develop staff on proper food and beverage service procedures and emergency/safety protocols. 
• Performance Management: Cconduct regular performance reviews, and address any service issues promptly. 

  Financial & Inventory Control

• Cost Management: Assist in maintaining departmental budgets, controlling labor costs, forecasting needs, and optimizing scheduling productivity. 

• Inventory Management: Oversee the inventory of banquet equipment and supplies, including china, glassware, silverware, and linens. Coordinate with the kitchen and bar to manage beverage control and reduce waste.  

• Compliance & Standards

• Quality Control: Maintain the highest standards of cleanliness, hygiene, and presentation across all banquet spaces and serving areas.
• Regulations: Enforce local health codes, sanitation requirements, and alcohol service laws (e.g., TIPS/TAM compliance).

Qualifications & Requirements

• Education: High school diploma or GED required; Associate's or Bachelor's degree in Hospitality Management or Business is preferred.
• Experience: Minimum 3 to 5 years of progressive management experience in event management, food and beverage operations, or the hospitality industry.
• Skills: Excellent communication, strong organizational and multitasking abilities, proficiency in catering/event software, and the ability to stand and walk for extended periods.
• Schedule: Must be available to work a highly flexible schedule, including early mornings, late nights, weekends, and holidays to meet event demands. 

Salary : $22 - $26