Banquet Manager

Banquet Manager Baltimore, Maryland Full-Time | Exempt Department: Food & Beverage Reports To: Director of Food & Beverage

Position Overview

We are seeking an experienced and detail-oriented Banquet Manager to lead banquet operations at a prestigious private club in Baltimore, Maryland. This role is responsible for delivering exceptional service during events, managing staff, overseeing beverage inventory, and providing strong administrative support for seamless banquet execution.

Key Responsibilities

Banquet Operations & Leadership

• Train, schedule, and supervise Banquet Captains and Service Staff during all events.
• Ensure banquets are properly set up according to function sheets, including table arrangements, technology, and menu execution.
• Act as the main point of contact for event hosts, greeting them, addressing concerns, and ensuring a high-quality experience.
• Coordinate with culinary and other departments for timely food service and any changes to event details.
• Oversee event breakdown and preparation for subsequent functions.
• Complete all necessary reports including beverage consumption and banquet summaries.

Beverage Inventory Management

• Assist with beverage inventory tracking, ordering, and spoilage reporting.
• Code beverage invoices and maintain accurate records in the management system.
• Coordinate beverage service for special events such as racquet sports and interclub activities.

Administrative & Staff Support

• Onboard new staff members, including issuing uniforms and explaining expectations.
• Manage staff timecards, job classifications, and uniform orders.
• Ensure all safety, sanitation, and emergency procedures are followed.
• Provide general administrative support to the Food & Beverage department.

Qualifications

• Minimum 3–5 years of banquet or catering management experience in a private club, resort, or upscale hospitality environment.
• Strong knowledge of food & beverage service and culinary operations.
• Proficient in Microsoft Office and club management/reservation systems.
• College degree in Hospitality Management or equivalent experience preferred.
• Excellent leadership, communication, and interpersonal skills with strong attention to detail.

Compensation & Benefits

• Base Salary: $75,000 – $80,000 annually (commensurate with experience)
• Bonus: 5% performance bonus Holiday bonus
• Retirement: 401(k) matching up to 5%
• Health Benefits: Full health, dental, and vision benefits (eligible after 30 days)
• Health and welfare benefits available after 30 days of employment

Physical Requirements & Schedule

• Ability to lift and carry trays up to 20 lbs overhead.
• Frequent bending, squatting, kneeling, climbing, and reaching.
• Must be available to work flexible hours, including early mornings, evenings, weekends, and holidays.
• Comfortable working outdoors in various weather conditions when required.