Banquet Manager at G Hospitality

Job Summary

The Banquet Manager is responsible for planning, coordinating, and overseeing the setup and service of all banquet events. This includes managing the event staff, ensuring that the venue is properly set up, and maintaining high standards of guest satisfaction. The role also involves working closely with the sales/events team to meet their clients’ specific needs and ensuring events run smoothly from start to finish.

About the Role:

Event Coordination:

• Meet with sales/events team to discuss event needs and expectations.
• Coordinate with chefs, kitchen staff, and other departments to plan menus and logistics.
• Ensure timely and accurate event setup (e.g., tables, decorations, AV equipment).
• Create and implement event timelines, including arrivals, service, and breakdown.

Staff Management:

• Hire, train, and supervise banquet staff, including servers, bartenders, and event assistants.
• Assign tasks and ensure staff members are well-prepared for their duties.
• Monitor performance and provide feedback to staff.

Customer Service:

• Ensure excellent guest service throughout the event, addressing any issues or complaints promptly.
• Provide a welcoming environment, ensuring guests’ needs are met during the event.

Operations Management:

• Oversee the proper setup, decoration, and breakdown of banquet rooms.
• Ensure compliance with safety and health regulations.
• Maintain inventory of banquet supplies and alcohol, and order as needed.
• Handle any issues or emergencies that arise during events.

Financial and Budget Management:

• Ensure event expenses stay within budget.
• Keep track of all event-related expenses and provide reports as needed.

Communication:

• Serve as the main point of contact between clients, event staff, and venue management.
• Communicate effectively with all departments (kitchen, security, and housekeeping) to ensure event success.

Quality Control:

• Oversee the presentation and quality of food, beverages, and service.
• Ensure that the event exceeds the client’s expectations and adheres to company standards.

Qualifications:

• Education: High school diploma or equivalent required; a degree in hospitality management or a related field is preferred.
• Experience: 3-5 years of experience in banquet management, catering, or hotel services.

Required Skills:

• Strong leadership and management abilities.
• Excellent communication, organizational, and multitasking skills.
• Knowledge of event planning, catering services, and banquet operations.
• Ability to work under pressure and resolve issues quickly.
• Financial acumen and experience with budgeting and invoicing.

Physical Requirements:

• Ability to stand and walk for long periods.
• Ability to lift up to 25 pounds (e.g., moving chairs, tables).
• Ability to work irregular hours, including evenings, weekends, and holidays.

Work Environment:

• Fast-paced and often requires work during weekends, evenings, and holidays.
• May involve working in large event spaces, with varying levels of noise and activity.