Banquet Manager

Scope of Position:

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. The Banquet Manager is expected to share ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.


Position Qualifications and Responsibilities:.

Education & Experience:

  • High school diploma or GED certification required and/or experience in a hotel or related field.
  • 3 years previous supervisory experience required in hotels, country clubs or similar industry.
  • Alcohol awareness certification and/or food service permit as required by local or state government agency, and as required by franchise.
  • 5 years years experience in customer service roles in industry or retail.
  • Valid state driver’s license from applicable state and MVR in good standing.


Physical Demands:

  • Long hours sometimes required, including nights and weekends
  • Medium Work-Exerting up to 75 pounds of force occasionally, and/or up to 50 pounds of force frequently

or constantly to lift, carry, push, pull or otherwise move objects.

  • Ability to stand for long hours at a time.


Required Competencies

  • Must be able to convey information and ideas clearly, both oral and written.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic function.


Responsibilities may include any and all of the following:

  • Approach all encounters with guests and team members in a friendly, service-oriented manner.
  • Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which includes proper dress and correct nametag when working.
  • Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.
  • Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.



Responsibilities cont’d:

  • Supervise set up of banquet space to ensure timely and accurate room sets and ensure service staff is prepared and organized, and delivers high standards of service.
  • Ensure proper sequence of service for events.
  • Provide guests with excellent food service and presentations.
  • Review event orders with clients; respond quickly to last minute changes; answer questions to customers’ satisfaction; review guest check with client after function and obtain signatures.
  • Schedule employees at proper staffing levels; watch labor costs daily to ensure efficiency in scheduling and productivity.
  • Requisition supplies when needed and maintain adequate levels of inventory supplies to meet function needs.
  • Maintain orderly back hallways and storage areas and ensure equipment is kept clean and stored in a secure manner.
  • Aggressively recruit and staff department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
  • Conduct training classes regarding safety, security, department procedures and service guidelines.
  • Fulfill Manager on Duty shifts, as requested.
  • Ensure hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour, food and liquor laws, Sanitation and Health laws.
  • Respond to guest’s complaints and/or requests in a timely manner, and ensure satisfaction
  • Create and execute low cost recognition programs occasionally and as needed.
  • Ensure a good work relationship with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor informed of all problems or matters requiring his/her attention.
  • Prepare and submit all reports in a timely manner.
  • Produce and post banquet servers/coffee break’s schedule on weekly basis, in a timely manner.
  • Assist in keeping on-call/contract labor hours to a minimum.
  • Monitor quality of service in banquet operations.
  • Conduct team member performance reviews in a timely manner and in accordance with Prism standards.
  • Understand and be able to prepare payroll and tip distribution.
  • Review menu/service with catering mangers and banquet chef.
  • Maintain up to date details on banquet functions and communicate any and all changes to supervisors.
  • Make personal contact with guests and assist them with any requests.
  • Ensure accuracy of all banquet checks (in accordance to BEO) and adhere to proper signing procedures with guests.
  • Communicate with houseman and/or supervisor to insure correct room set-ups for all functions.
  • Direct BEO (Banquet Event Order) meetings.
  • Ensure that all functions are posted correctly on any event boards used.
  • Maintain constant contact with kitchen staff to ensure effective communication between food production and food service. Responsible for exact count after guests have been seated; advise kitchen and staff of any last minute timing changes and special requests.
  • Train all staff in fire safety, proper lifting of trays, HAZCOMM, and alcohol awareness as required.
  • Check-in servers, assign stations, and pre-post function side work duties.
  • Final walk through of all banquet space before guest are allowed in to ensure quality and adherence to BEO and standards.
  • Responsible for all servers on the floor and supervision of service received by the guests throughout each function assigned.
  • Supervise cleaning and post function clean up and check out of staff, according to standards.
  • Prepare daily summary and post all completed banquet checks by end of day.
  • Total all banquet function checks for guest signing.
  • Supervises the maintenance of upkeep of all banquet equipment.
  • Supervise the handling, storage and safety of all catering service equipment.
  • Balance any and all banks used at end of function.


Responsibilities cont’d:

  • Working knowledge of all areas of catering, food, beverage, coffee breaks, convention set-up, scheduling and payroll.
  • Responsible for maintaining labor costs within established goals. (already state above watch labor costs daily to ensure efficiency in scheduling and productivity.)
  • Check “daily” event sheet versus BEOs for accuracy.
  • Check schedule for following day for “pop-ups”. Ensure proper coverage.
  • Conduct daily and others meetings effectively.
  • Schedule staff consistent with volume of business and needs.
  • Perform other duties as requested by management.
  • Attend meetings/training as required by management or in accordance to Prism standards.




Internal:   All hotel departments: For effective communication


External:  Guests: To provide service

Vendors: to ensure hotel guests’ satisfaction and adherence to hotel regulations



Organizational Structure:


Reports to: Food and Beverage Director


Subordinates: Assistant Banquet Managers, Banquet Captain, Banquet Servers, Banquet Housepersons, Banquet Bartenders


Job title also known as: Banquet Manager