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Savour Hospitality
Banquet Manager
Career Insights for Restaurant / Food Service Manager
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Based on Ohio data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,351 / year median in Ohio
+7% projected growth
Job Description
Event Manager (Cleveland, OH) Savour Hospitality Group Position Overview Savour Hospitality is seeking an experienced Event Manager to oversee the planning, coordination, and flawless execution of weddings, corporate events, social celebrations, and private functions. This role reports to venue leadership and works closely with culinary, service, and sales teams to deliver exceptional guest experiences that reflect Savour Hospitality's commitment to excellence in food, service, and attention to detail. Key Responsibilities Serve as the primary point of contact for clients from inquiry through event execution and post-event follow-up. Conduct venue tours, gather detailed event requirements, and prepare accurate proposals, contracts, and BEOs (Banquet Event Orders). Coordinate all event logistics including room setup/floor plans, audiovisual needs, décor, entertainment, timelines, and special requests. Collaborate with the culinary team on menu selections, dietary accommodations, and timing to ensure seamless service. Supervise and lead banquet staff during events to maintain service standards, timing, and guest satisfaction. Manage day-of execution, problem-solve in real time, and ensure all details are delivered to the highest standard. Maintain accurate records, inventories, and event files; assist with billing and final invoicing as needed. Support revenue goals by identifying upselling opportunities (packages, enhancements, add-ons) while prioritizing genuine guest experience over pressure. Ensure compliance with health, safety, fire, and alcohol service regulations. Contribute to continuous improvement of event processes, staff training, and the overall guest journey. Qualifications 3+ years of progressive experience in event management, banquet operations, or hospitality (hotel, private club, or high-volume banquet facility preferred). Proven ability to manage multiple events simultaneously while maintaining calm professionalism under pressure. Strong organizational, communication, and client-facing skills. Working knowledge of banquet software/POS systems (Toast or similar preferred). Flexible schedule required — evenings, weekends, and holidays are essential. Ability to stand/walk for extended periods and lift up to 30-40 lbs as needed during event setup. High school diploma or equivalent required; hospitality degree or certification a plus. Preferred Attributes Experience with weddings and upscale social/corporate events. Passion for creating memorable experiences and coaching service teams. Detail-oriented with a proactive, solution-focused mindset. Compensation Additional performance-based bonus tied to event volume/revenue and a comprehensive benefits package (health insurance, paid time off, employee dining privileges, and professional development opportunities within Savour Hospitality Group).