Position Overview:
The Banquet Manager is responsible for the overall planning, execution, and financial performance of banquet and catered events. This role leads front-of-house banquet operations while partnering closely with Culinary, Sales, and Club/Operations leadership to ensure flawless event delivery. The Banquet Manager oversees high-volume events including weddings, corporate functions, galas, golf outings, member events, and seasonal peak programming. Success in this role requires strong leadership, labor management, operational precision, and a commitment to exceptional guest and member experiences.
Responsibilities:
- Review and interpret Banquet Event Orders (BEOs) to ensure accurate execution of all event details
- Lead pre-event meetings with Captains and banquet staff
- Coordinate room setups according to floor plans and event specifications
- Ensure seamless execution of plated, buffet, reception, and action-station service
- Oversee event timing, service flow, and guest interaction throughout all functions
- Serve as primary operational contact during events
- Recruit, train, schedule, and supervise banquet captains, servers, bartenders, and support staff
- Conduct pre-shift meetings and ongoing coaching
- Maintain service standards, uniform compliance, and professional presentation
- Evaluate performance and provide corrective feedback when needed
- Support a culture of teamwork, urgency, and hospitality
- Manage banquet labor budgets to meet cost targets
- Forecast staffing needs based on event volume and seasonality
- Monitor overtime, productivity, and event-specific labor ratios
- Support revenue growth through service upselling and execution excellence
- Track and manage banquet supplies, rentals, and equipment expenses
- Ensure exceptional service standards at all events
- Address guest concerns promptly and professionally
- Maintain strong communication with event hosts, wedding planners, and corporate clients
- Uphold club/member service culture (if applicable)
- Ensure compliance with food safety, sanitation, and alcohol service regulations
- Maintain cleanliness and readiness of banquet facilities
- Oversee post-event breakdown and reset procedures
- Ensure proper storage and handling of equipment, linens, and service ware
- Performing any other tasks assigned by leadership
Experience:
- Preferred: Three (3) to five (5) year experience as a high-volume banquet/event management or related experience
- Preferred: Experience working high volume events (200+ guests, multi room or concurrent events)
- Preferred: Experience managing labor budgets and event profitability
Schedule:
- Days and start times TBD based on business needs
- 5-6 day work week
- Flexibility to work hours needed based on event schedules
Environment:
- Varying temperature controlled environments
Skills:
- Physical abilities: May be required to lift up to 35 - 45lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product - such as food trays, glass racks, silverware containers etc.; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
- Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis
- Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
- Working in a team based environment: Working independently and as a team player
- Quality: Maintain integrity and high standards from all perspectives
- Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift