Banquet Manager

Summary The Le Colonial Banquet Manager is responsible for overseeing the daily operations of event and catering services to ensure exceptional guest experiences, efficient execution, and smooth coordination between departments. This role focuses heavily on operational leadership, staff supervision, event execution, service standards, logistics, and client satisfaction for all catered events, meetings, conferences, weddings, and special functions. The Banquet Manager ensures all events are delivered according to client expectations, company standards, safety regulations, and profitability goals Job Descriptions Oversee all banquet and event operations from setup through breakdown. Ensure events run according to banquet event orders (BEOs), timelines, and service standards. Conduct pre-event briefings with banquet staff and supervisors. Monitor event flow and quickly resolve operational issues. Coordinate room setups, table arrangements, staging, audiovisual needs, and décor logistics. Ensure smooth transitions between multiple events occurring simultaneously. Supervise banquet captains, servers, bartenders, setup crews, and temporary staff. Schedule staff according to event volume and labor budgets. Train employees on service standards, safety procedures, and operational expectations. Conduct performance evaluations and provide coaching. Maintain high employee morale and teamwork during high-volume operations. Enforce grooming, uniform, and professionalism standards. Act as the operational point of contact during events. Ensure guest satisfaction through attentive service and rapid issue resolution. Meet with clients, event planners, and vendors as needed before and during events. Handle guest complaints professionally and efficiently. Ensure VIP requirements and special requests are executed accurately.

Work closely with:

Kitchen/Culinary teams Sales & Catering Confirm readiness of all departments prior to event start times. Communicate operational updates and changes promptly Monitor banquet equipment, linens, furniture, glassware, and supplies. Ensure proper handling and storage of banquet assets. Coordinate maintenance and replacement of damaged equipment. • Manage inventory levels and minimize waste/loss Before Events Review daily event schedules and BEOs. Conduct operational walkthroughs. Assign staff duties and event sections. Verify room setups and equipment readiness. Coordinate with chefs and service teams. During Events Supervise service execution. Monitor guest satisfaction. Troubleshoot operational issues immediately. Ensure timing coordination between kitchen and banquet staff. Maintain cleanliness and presentation standards. After Events Oversee event breakdown and cleanup. Verify equipment returns and storage. Complete operational reports and incident logs. Review event successes and improvement opportunities with staff.

Job Type:

Full-time Qualifications:

Strong leadership and team management skills. Excellent organizational and multitasking abilities. Knowledge of banquet service standards and event logistics. Ability to work flexible hours, including nights, weekends, and holidays. Strong communication and problem-solving skills. Proficiency in event management and POS systems preferred. Up to date knowledge of food safety handling guidelines Degree or diploma in Hospitality Management, Event Management, or related field preferred. 3-5+ years banquet or food & beverage operational management experience

Physical Demands:

o Patient with an ability to stay positive under pressure o Very good physical condition and endurance o Must be able to lift at least 50 pounds at a time on a regular basis o Ability to work/ stand on your feet for eight hours or more a day o

Position Type and Expected Hours of Work:

This position regularly requires long hours and a schedule that fluctuates based on business needs. The duties of this position usually require either daytime or evening-shift work, and weekend and holiday availability is a must