Banquet Manager

Description

The Banquet Manager provides strategic and operational leadership for all banquet and catering functions. This position is responsible for ensuring flawless event execution while developing banquet staff, driving financial performance, maintaining operational excellence, and partnering closely with Sales, Culinary, and Hotel Leadership.

The Banquet Manager owns the banquet operation from event turnover through final billing, ensuring every event reflects the standards of AC Hotels by Marriott and the expectations of our clients.

Essential Responsibilities

Department Leadership

• Lead all banquet operations. 
• Recruit, hire, train, coach, and develop banquet associates. 
• Build weekly schedules based on business demands. 
• Conduct performance evaluations. 
• Maintain staffing levels. 
• Foster a culture of accountability and service excellence. 

Event Management

• Review all Banquet Event Orders. 
• Lead weekly BEO meetings. 
• Coordinate with Sales and Culinary. 
• Ensure staffing aligns with forecasted business. 
• Oversee event execution from setup through breakdown. 
• Respond to client concerns and service recovery opportunities. 

Financial Responsibilities

• Handle event billing 
• Manage banquet labor costs. 
• Control operating expenses. 
• Monitor payroll. 
• Assist with forecasting banquet labor. 
• Maintain inventory of banquet equipment and supplies. 
• Support revenue goals through efficient operations. 

Operational Excellence

• Ensure compliance with Marriott brand standards. 
• Maintain banquet equipment and storage. 
• Oversee room setups and presentation. 
• Ensure food safety and alcohol compliance. 
• Develop and maintain banquet SOPs.

Requirements

Collaboration

Partner closely with:

• Director of Food & Beverage 
• Executive Chef 
• Sales Department 
• Front Office 
• Housekeeping 
• Engineering 

to ensure seamless execution of all events.

Leadership Expectations

The Banquet Manager is expected to:

• Lead by example. 
• Develop future leaders. 
• Hold team members accountable. 
• Communicate proactively. 
• Solve problems independently. 
• Make sound operational decisions. 
• Continuously improve banquet operations. 

Qualifications

• 3–5 years banquet management experience. 
• Previous hotel experience preferred. 
• Strong leadership and coaching abilities. 
• Financial acumen. 
• Experience with BEO software and POS systems (MICROS preferred). 
• Excellent organizational and communication skills. 
• Ability to work evenings, weekends, and holidays.