Banquet Manager

The Banquet Manager owns end-to-end banquet operations-from staffing and setups to service, billing, and strike. You'll lead captains/servers/bartenders/housepersons to execute meetings, weddings, and special events on time, to spec, and on budget while delivering an exceptional guest and planner experience. Key Responsibilities Planning & Coordination Translate BEOs, diagrams, and timelines into detailed execution plans; lead pre-cons and daily lineup meetings. Partner with Sales/Events, Culinary, Stewarding, AV, and Engineering on menus, floor plans, fire/life-safety, and logistics. Leadership & Staffing Recruit, train, schedule, and coach banquet captains/servers/bartenders/housepersons; manage labor to forecast and service standards. Conduct pre-shift briefings, tastings, and service clinics (sequence of service, tray handling, wine service, responsible alcohol). Event Execution Oversee room setups/strikes, pacing of courses, buffet presentation, and beverage service; ensure VIP treatment and swift service recovery. Maintain ambiance (lighting, temperature, music) and ADA/accessibility compliance. Financials & Controls Ensure accurate charge capture (food, beverage, rentals, setup/labor, AV where applicable); reconcile checks and banquet event summaries. Control costs: labor, beverage variance, disposables, rentals; minimize breakage and waste. Quality, Safety & Compliance Enforce food safety/sanitation (ServSafe/HACCP), TIPS/TEAM alcohol service, and OSHA standards. Ensure egress, load limits, and local code compliance; maintain clean, organized BOH areas. Inventory & Assets Maintain pars and condition of china/glass/silver, linens/skirting, risers, dance floors, bars, and décor; coordinate monthly counts and repairs. Documentation & Reporting Keep post-event captain's reports, incident logs, lost & found, and labor sheets; deliver weekly KPI dashboards (guest scores, labor %, beverage variance, breakage). Continuous Improvement Analyze feedback and KPIs; update SOPs, training, and menus/presentations to improve margins and guest satisfaction. Benefits We Offer: Competitive Salary: A comprehensive and competitive compensation package. Performance Bonuses: Based on company and individual performance. Health Benefits: Full medical, dental, and vision coverage. Retirement Savings: 401(k) plan with company match to help secure your financial future. Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance. Professional Development: Opportunities for career advancement, mentorship, and ongoing learning. Employee Discounts: Discounts on hotel stays and services across PHM properties. Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle. Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance. Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO): PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees. 3-5+ years banquet/catering leadership (hotel, conference center, or venue); prior captain/supervisor experience required. Strong knowledge of banquet service styles (plated, buffet, family-style, reception) and wine/beer/cocktail basics. Proven ability to schedule to forecast, manage budgets, and control beverage/labor variance. Excellent communication, organization, and conflict-resolution skills; polished planner/guest relations. Proficient with BEO/diagramming and POS/event systems (e.g., Delphi/Cvent/TripleSeat, Social Tables/AllSeated). Certifications: ServSafe Food Protection Manager and TIPS/ServSafe Alcohol preferred (or within 30 days). Physical Requirements Stand/walk for extended periods; frequent bending, reaching, stair use. Lift/push/pull 40-50 lbs (tables, chairs, buffets, kegs) and carry trays up to 25-30 lbs. Work in fast-paced environments and around cleaning/sanitizing chemicals (PPE provided).