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