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.
Banquets Catering - Manager, Banquets Req #2298 Amarillo, TX, USA Apply Share Job Description Posted Wednesday, September 2, 2026 at 1:00 AM Why Work at The Barfield? At The Barfield, Autograph Collection , we embody Texas Panhandle hospitality with a modern, luxury twist. Located in downtown Amarillo, our boutique hotel features 112 stylish guest rooms, the refined-but-rugged Italian steakhouse, Toscana, and the speakeasy-inspired Paramount Recreation Club, where history and innovation come together. Curators at The Barfield enjoy being part of an energetic, service-focused team that brings authentic Western charm to life, all while delivering unparalleled hospitality and attention to detail.
BANQUET MANAGER DEPARTMENT
Banquets
REPORTS TO
Director of
F&B STATUS
Exempt
POSITION SUMMARY
The Banquet Manager is primarily responsible for the planning, coordination, and execution of all banquet events and functions at the property. This role ensures that meetings, conferences, weddings, and special events are delivered with exceptional service, attention to detail, and operational excellence. In addition to banquet responsibilities, the Banquet Manager serves as a key member of the Food & Beverage leadership team and will support restaurant operations when banquet events are not scheduled or business needs allow. This includes overseeing daily restaurant operations, supporting and developing Curators, maintaining exceptional Guest service, and ensuring high standards for food quality, cleanliness, safety, and financial performance. The Banquet Manager is expected to provide hands-on leadership across both banquet and restaurant operations based on event schedules and the needs of the property.
PRIMARY JOB DUTIES
Oversee the setup, service, and breakdown of all banquet events including meetings, conferences, weddings, and social gatherings. Review banquet event orders (BEOs) and ensure all event details are communicated clearly to staff. Ensure banquet rooms are prepared according to event diagrams, timelines, and client specifications. Monitor event progress to ensure seamless service and timely execution. Supervise banquet captains, servers, bartenders, and event support staff. Recruit, train, and develop banquet team members. Schedule banquet staff based on event needs and service levels. Provide leadership and direction during events to ensure service excellence. Serve as the primary operational contact during events to ensure client satisfaction. Address guest concerns and resolve service issues quickly and professionally. Work closely with the Sales, Catering, and Event Planning teams to coordinate event logistics. Collaborate with the Culinary team to ensure food service is delivered efficiently and according to event schedules. Coordinate with the Engineering and Housekeeping teams for room setup and equipment needs. Maintain banquet inventory including linens, china , glassware, silverware, and service equipment. Ensure proper handling and storage of banquet supplies and equipment. Monitor banquet facilities to ensure cleanliness and organization. Assist with managing banquet labor costs and operational expenses. Monitor staffing levels to ensure efficient use of resources. Support revenue opportunities through exceptional event service. Ensure banquet operations comply with health, sanitation, and safety regulations. Maintain responsible beverage service standards. Ensure proper food handling procedures are followed. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
KNOWLEDGE, SKILLS AND ABILITIES
Bachelor's degree in hospitality management or related field preferred. 3-5 years of banquet or food & beverage management experience. Strong knowledge of banquet service standards and event operations. Excellent leadership, communication, and organizational skills. Ability to manage multiple events simultaneously. Strong problem-solving and guest service skills.
PHYSICAL DEMANDS
Ability to lift up to 40 pounds occasionally. Frequent standing, walking, bending, and lifting during event setups and service. Ability to work extended hours including evenings, weekends, and holidays. This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law. Job Details Pay Type Salary Scan this QR code and apply! Download Amarillo, TX, USA
