Banquet Manager

Betsy Hospitality Management, LLC•Miami Beach, FL

18d

About The Position

The Banquet Manager strategically leads the Banquets department and ensures that banquets and events are successfully planned and executed at The Betsy, a luxury independent boutique hotel on South Beach. The role oversees event arrangements, service delivery, staffing, inventory, purchasing, compliance, and operational performance. It also includes coordinating with clients, resolving guest complaints, maintaining accurate event billing and reporting, and supporting service tasks when necessary.

Requirements

Two years of supervisory experience in a catering, banquets, and/or special events enterprise.

Nice To Haves

B.S. in Hospitality Management or a related field preferred.

Responsibilities

Keep records required by government agencies regarding sanitation or food subsidies.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Maintain food and equipment inventories and inventory records.
Monitor food preparation and presentation to ensure acceptable standards.
Monitor compliance with health and fire regulations for food preparation and service.
Count money and make bank deposits.
Establish standards for staff performance and customer service.
Perform service tasks such as clearing tables and serving food and drinks when necessary.
Greet guests, escort them to their seats, and explain menu options and relevant information.
Schedule staff hours and assign duties.
Arrange equipment maintenance and repairs, and coordinate services such as waste removal and equipment rental.
Organize and direct staff training, resolve personnel problems, hire staff, and evaluate employee performance.
Review work procedures and operational problems to identify improvements to service, performance, or safety.
Assess staffing needs and recruit staff.
Order and purchase equipment and supplies.
Review event contracts, ensure billing accuracy, and manage post-event reporting on guest satisfaction and operational efficiency.
Estimate food, liquor, wine, and other beverage consumption to determine purchase or requisition needs.
Schedule facilities or catering services for events such as banquets and receptions, and negotiate arrangement details with clients.