Description
The Banquet Manager leads banquet staff, assists in executing events, develops and directs teams, manages inventories and supplies, schedules service staff, controls beverage costs, maintains sanitation and safety standards, and handles guest service and complaints. The role also interviews and hires banquet captains and employees, supports orientation and training, reviews guest satisfaction results, and implements corrective action plans. A high school diploma or GED and two years of experience in event management, food and beverage, or a related professional area are required.
