Banquet Manager

EOS•Hilton Head Island, SC

3d•Onsite

About The Position

The Banquet Manager is responsible for overseeing and participating in the execution of all events to ensure client and guest satisfaction. This role involves ensuring Banquet Event Order (BEO) specifications are met, liaising with clients, and leading pre-shift meetings. The manager will also work cross-functionally with other departments to ensure smooth event flow and operational excellence. Key responsibilities include developing and maintaining standard event setups, creating and enforcing Standard Operating Procedures (SOPs), managing banquet service equipment, and maintaining in-house audio/visual equipment. The role also involves planning upcoming events, conducting inventories, ensuring meeting rooms are clean and ready, and maintaining functional communication equipment for staff. Additionally, the Banquet Manager will lead and develop banquet staff, create training plans, manage schedules, and conduct team meetings. Financial and administrative duties include ensuring accurate revenue posting, overseeing beverage handling to meet cost targets, managing controllable expenses, aligning staffing with labor guidelines, managing cash handling for events, and participating in management meetings and budgeting.

Requirements

Oversee and participate in servicing all events to ensure full client and guest satisfaction.
Ensure Banquet Event Order (BEO) specifications are executed accurately, including set designs, service gear, and event amenities.
Liaise with clients on the day of the event to confirm expectations, address needs, and resolve concerns in real time.
Lead pre-shift meetings for each event and communicate event-specific service details and resort updates.
Work cross-functionally with Food & Beverage and other departments to support smooth event flow and operational excellence.
Develop and maintain standard break and buffet designs for each menu, including reference photos of setups.
Create, update, and enforce SOPs for uniforms, service standards, staffing standards, and storage/organization practices.
Ensure ongoing supply, proper storage, and care of banquet service equipment so events are fully supported.
Maintain in-house audio/visual equipment in working order; understand operation and setup of all in-house AV.
Plan upcoming events using BEOs, including linen orders, beverage/soft drink orders, and equipment rentals.
Conduct monthly inventories of linen, china, glassware, and silverware; maintain par levels and minimize loss.
Ensure meeting rooms remain clean and event-ready; complete monthly walk-throughs with Engineering to address maintenance needs.
Ensure staff have functioning radios during events to support clear, timely communication.
Recruit, hire, onboard, and develop banquet staff, including building a strong on-call team to meet fluctuating event needs.
Establish and execute training plans so employees consistently deliver service standards with confidence.
Create schedules aligned to event requirements and staffing standards; communicate peak periods to support team planning.
Conduct regular team meetings to address training needs, share updates, recognize successes, and gather feedback.
Ensure revenues for all events are posted correctly on the date of execution.
Oversee beverage handling at banquet bars to support beverage cost targets.
Manage controllable expenses (paper products, linens, decor, operating supplies) to minimize waste and damage.
Align staffing schedules with forecasted revenue and departmental labor guidelines.
Maintain a balanced bank and adequate change for cash bar events, following cash-handling procedures.
Participate in management meetings and annual budgeting/planning sessions; assist with special projects as needed.

Responsibilities

Oversee and participate in servicing all events to ensure full client and guest satisfaction.
Ensure Banquet Event Order (BEO) specifications are executed accurately, including set designs, service gear, and event amenities.
Liaise with clients on the day of the event to confirm expectations, address needs, and resolve concerns in real time.
Lead pre-shift meetings for each event and communicate event-specific service details and resort updates.
Work cross-functionally with Food & Beverage and other departments to support smooth event flow and operational excellence.
Develop and maintain standard break and buffet designs for each menu, including reference photos of setups.
Create, update, and enforce SOPs for uniforms, service standards, staffing standards, and storage/organization practices.
Ensure ongoing supply, proper storage, and care of banquet service equipment so events are fully supported.
Maintain in-house audio/visual equipment in working order; understand operation and setup of all in-house AV.
Plan upcoming events using BEOs, including linen orders, beverage/soft drink orders, and equipment rentals.
Conduct monthly inventories of linen, china, glassware, and silverware; maintain par levels and minimize loss.
Ensure meeting rooms remain clean and event-ready; complete monthly walk-throughs with Engineering to address maintenance needs.
Ensure staff have functioning radios during events to support clear, timely communication.
Recruit, hire, onboard, and develop banquet staff, including building a strong on-call team to meet fluctuating event needs.
Establish and execute training plans so employees consistently deliver service standards with confidence.
Create schedules aligned to event requirements and staffing standards; communicate peak periods to support team planning.
Conduct regular team meetings to address training needs, share updates, recognize successes, and gather feedback.
Ensure revenues for all events are posted correctly on the date of execution.
Oversee beverage handling at banquet bars to support beverage cost targets.
Manage controllable expenses (paper products, linens, decor, operating supplies) to minimize waste and damage.
Align staffing schedules with forecasted revenue and departmental labor guidelines.
Maintain a balanced bank and adequate change for cash bar events, following cash-handling procedures.
Participate in management meetings and annual budgeting/planning sessions; assist with special projects as needed.