Banquet Manager

A Banquet Operations Manager oversees all event planning, setup, and execution within a venue, ensuring high-quality food, service, and guest satisfaction while managing staff and budgets. Key duties include collaborating with clients, coordinating with the kitchen, and managing event logistics. They require strong leadership,

3-8+ years of experience, and proficiency in cost control and service standards. 

Key Responsibilities

• Event Execution: Plan and oversee all banquet operations, including setup, service, and breakdown of tables, décor, and cutlery.
• Client Management: Act as the primary contact for clients, ensuring their needs and event specifications are met.
• Staff Leadership: Hire, train, schedule, and supervise banquet staff to maintain high-quality service.
• Operations & Logistics: Coordinate with the kitchen, catering, and sales teams to manage food service and event timelines.
• Financial Management: Oversee inventory, manage costs, and adhere to budget targets.
• Compliance: Ensure safety, hygiene, and cleanliness standards are followed. 

Qualifications and Skills

• Education: Bachelor’s degree in Hospitality Management or a related field preferred.
• Experience: 3–8 years of experience in banquet operations or food and beverage.
• Skills: Strong leadership, communication, organizational, and problem-solving skills.
• Technical Skills: Proficiency in event management software and Microsoft Office. 

Key Performance Metrics

• Guest satisfaction scores.
• Event profitability and budget adherence.
• Efficiency in service and turnaround times.