Description
The Banquet Manager oversees banquet operations on and off site, including staff selection, training, scheduling, coaching, reporting, customer service, payment collection, and coordination with the Food and Beverage Director, Human Resources, and other departmental leaders. The role requires at least five years of full-service banquet management experience, a high school diploma or equivalent, strong communication and interpersonal skills, basic computer and financial knowledge, and the ability to work in a moderately loud environment.
