Banquet Manager

Bozzuto's Inc.•Farmington, CT

15d

About The Position

The Banquet Manager is responsible for planning, executing, and managing the financial performance of banquet and catered events. The role leads front-of-house banquet operations and partners with Culinary, Sales, and Club/Operations leadership to deliver events successfully. The manager oversees high-volume events such as weddings, corporate functions, galas, golf outings, member events, and seasonal programming. The position calls for strong leadership, labor management, operational precision, and a commitment to excellent guest and member experiences.

Requirements

Strong leadership, labor management, and operational precision.
Strong communication skills, including the ability to communicate clearly and effectively with peers and leaders.
Organizational skills, including the ability to carry out directions in a timely manner, prioritize, and meet deadlines.
Ability to work independently and as part of a team.
Ability to maintain integrity and high standards.
Ability to maintain and promote safety policies and accountability for safe practices.
May be required to lift up to 35–45 pounds.
Ability to stand, bend, lift, and twist for up to 90% of a shift.
Ability to stand or walk at least 10 hours daily.
Ability to work in varying temperature-controlled environments.

Nice To Haves

Three to five years of experience in high-volume banquet or event management, or related experience.
Experience working high-volume events of 200 or more guests, multi-room events, or concurrent events.
Experience managing labor budgets and event profitability.

Responsibilities

Review and interpret Banquet Event Orders (BEOs) to ensure accurate execution of event details.
Lead pre-event meetings with Captains and banquet staff.
Coordinate room setups according to floor plans and event specifications.
Ensure smooth execution of plated, buffet, reception, and action-station service.
Oversee event timing, service flow, and guest interactions throughout functions.
Serve as the primary operational contact during events.
Recruit, train, schedule, and supervise banquet captains, servers, bartenders, and support staff.
Conduct pre-shift meetings and provide ongoing coaching.
Maintain service standards, uniform compliance, and professional presentation.
Evaluate performance and provide corrective feedback when needed.
Support a culture of teamwork, urgency, and hospitality.
Manage banquet labor budgets to meet cost targets.
Forecast staffing needs based on event volume and seasonality.
Monitor overtime, productivity, and event-specific labor ratios.
Support revenue growth through service upselling and strong execution.
Track and manage banquet supplies, rentals, and equipment expenses.
Maintain exceptional service standards at all events.
Address guest concerns promptly and professionally.
Communicate with event hosts, wedding planners, and corporate clients.
Uphold club and member service culture, if applicable.
Ensure compliance with food safety, sanitation, and alcohol service regulations.
Maintain cleanliness and readiness of banquet facilities.
Oversee post-event breakdown and reset procedures.
Ensure proper storage and handling of equipment, linens, and service ware.
Perform other tasks assigned by leadership.