Banquets Manager

Job description

Directs and motivates the team while personally assisting in delivering high‑quality service according to requirements and standards. Monitors financial and administrative responsibilities including asset protection. Communicates clearly with all stakeholders to ensure event success. Identifies training opportunities and plans strategies to achieve goals. Manages banquet operations by projecting supply needs, applying relevant laws, maximizing customer satisfaction, enforcing standards and policies, maintaining sanitation, managing inventories and equipment, controlling beverage costs, scheduling service staff to optimize profits, and fostering lasting group relationships. Sets goals and delegates tasks, holds monthly team meetings, stays current with food‑and‑beverage trends, liaises with kitchen staff, leads shifts and participates in event service. Provides exemplary guest relations, gathers feedback, handles complaints, empowers staff to deliver excellent service, and drives continuous improvement. Conducts HR activities including emergency procedures, safety training, observing service behavior, giving feedback, monitoring progress, implementing corrective action plans, and reviewing meeting planner survey results to enhance guest satisfaction.

Requirements

• High school diploma or GED
• 2 years experience in event management, food and beverage, or related professional area

Skills