SCOPE OF POSITION

The Banquet Manager is responsible for overseeing all banquet operations to ensure successful events, profitable outcomes, and consistently high standards of food, service, and guest satisfaction. This role includes supervising banquet staff, managing budgets, ensuring compliance with safety and hospitality standards, and fostering a positive, service-oriented team culture.

EDUCATION & EXPERIENCE

• High school diploma or GED required; college or hospitality-related coursework preferred.
• Previous supervisory experience in banquets, catering, or food & beverage operations required.
• Food service permit and/or alcohol awareness certification as required by state, local, or franchise regulations.

PHYSICAL REQUIREMENTS

• Ability to work long and flexible hours, including nights, weekends, and holidays.
• Ability to exert up to 75 lbs occasionally, and 50 lbs frequently; stand and walk for extended periods.

ADDITIONAL DUTIES

• Support company safety initiatives, including fire safety and proper lifting techniques.
• Attend all required trainings and company meetings.
• Perform other related duties as requested by management.