Banquet Manager

Pyramid Global Hospitality•Chicago, IL

2d•$68,000 - $72,000•Onsite

About The Position

The Banquet Manager leads the daily operation and on-the-floor execution of meetings, conferences, weddings, receptions, and catered functions at The Midland Hotel. This hands-on leader directs banquet associates, coordinates event setup and service, and ensures every function meets client expectations, Pyramid Global Hospitality standards, and Marriott Tribute Portfolio brand standards. Located in the Chicago Loop, the hotel offers approximately 12,600 square feet of meeting and event space, including Great Room 1 and 2, the Plateau pre-function area, Industry rooms, Studio rooms, and Workrooms. The Banquet Manager coordinates simultaneous functions and room transitions across these venues while protecting service quality, associate engagement, and departmental profitability. The position partners closely with the Events Managers, Sales team, Executive Chef, Restaurant Operations Manager, and other hotel departments to translate approved event plans into seamless service and encourage repeat business.

Requirements

High school diploma or equivalent required
At least three years of progressive banquet, catering, or food and beverage experience, including at least one year of supervisory or management experience
Clear communication, sound judgment, and the ability to lead teams, resolve guest concerns, and manage concurrent events.
Proficiency with Microsoft Office and hotel event, scheduling, and payroll systems.
Ability to obtain and maintain food safety management and responsible alcohol service certifications appropriate to assigned responsibilities and hotel requirements.

Nice To Haves

a degree in hospitality management, business, or a related field is preferred
full-service hotel experience preferred
Experience supervising a union workforce and applying a CBA to scheduling and daily operations strongly preferred
Strong knowledge of banquet service, BEOs, room setups, event timelines, labor controls, payroll review, and inventory management.

Responsibilities

Direct banquet operations from setup through breakdown, maintaining a visible management presence during events and arranging qualified supervisory coverage when multiple functions occur simultaneously.
Review Banquet Event Orders (BEOs), group resumes, room diagrams, guarantees, menus, service times, audiovisual needs, billing instructions, and special requests. Resolve discrepancies with Events and Culinary before service.
Participate in BEO reviews, pre-convention meetings, and event planning discussions. Lead pre-shift briefings to communicate assignments, service standards, menu details, dietary requirements, and event timelines.
Inspect event spaces before guest arrival and throughout each function. Verify room arrangements, cleanliness, linens, table settings, signage, lighting, temperature, and equipment readiness.
Coordinate food production and service timing with the Executive Chef and culinary team. Communicate dietary restrictions and allergy requests through established procedures.
Serve as the primary banquet operational contact during events. Respond promptly to client requests, document approved changes and charges, and resolve concerns within delegated authority.
Coordinate room turns, replenishment, and breakdown with banquet teams and support departments. Work with audiovisual providers, Engineering, Housekeeping, and Front Office to address event needs.
Supervise banquet captains, servers, bartenders, housepersons, and other assigned banquet associates. Delegate clearly, coach in real time, and model professional, respectful service.
Recruit, interview, onboard, train, evaluate, and develop associates in partnership with Human Resources. Address performance concerns consistently and maintain appropriate documentation.
Prepare schedules using event forecasts, approved staffing guidelines, and the applicable collective bargaining agreement (CBA), including seniority, work assignments, call-in procedures, and other contractual requirements.
Coordinate scheduling questions and CBA interpretations with Human Resources before making exceptions. Avoid unnecessary premium pay or other labor expense resulting from improper scheduling.
Review and correct banquet time records and approve payroll within assigned authority and deadlines. Verify hours, event assignments, and applicable gratuity or service-charge allocations against approved hotel procedures and the CBA.
Plan breaks and supervisory coverage around event needs. Communicate schedule changes promptly and foster a workplace where associates can raise concerns and receive timely follow-up.
Monitor labor hours, overtime, productivity, operating supplies, and departmental expenses against the budget and event forecast. Explain variances and implement practical corrective actions.
Verify event consumption records, guest counts, authorized additions, and banquet checks. Submit accurate documentation to Events and Finance for timely billing and reconciliation.
Maintain inventory and secure storage of banquet furniture, linens, china, glassware, silverware, portable bars, and service equipment. Coordinate purchases within approved authority and report damage or maintenance needs.
Ensure compliance with hotel food safety, sanitation, responsible beverage service, emergency response, and workplace safety procedures. Confirm required associate training is completed.
Maintain event checklists, shift reports, incident records, inventories, and payroll documentation. Review guest feedback with the team and improve service consistency.
Support revenue opportunities by communicating appropriate enhancements to Events and Sales. Execute approved agreements and pricing, and participate in budgets, forecasts, and hotel leadership meetings as assigned.