Banquet Manager

The Higgins Hotel & Conference Center, Curio Collection by Hilton•New Orleans, LA

13d•Onsite

About The Position

The Banquet Manager is responsible for the successful planning, coordination, and execution of banquet and catered events while ensuring exceptional guest service and operational excellence. This position recruits, trains, schedules, coaches, and supervises banquet staff while working closely with Culinary, Convention Services, Engineering, and other hotel departments to ensure the timely execution of all events. The Banquet Manager is responsible for maintaining Davidson Hospitality service standards, ensuring compliance with all federal, state, and local health and safety regulations, and achieving departmental financial and operational goals. During periods of low banquet activity, this position provides leadership and operational support to the hotel's Food & Beverage outlets, assisting with daily operations to ensure outstanding guest service, team engagement, and efficient labor utilization.

Requirements

Previous supervisory or management experience required.
Read, write, and speak English fluently.
Ability to communicate effectively with guests and team members.
Meet minimum age requirements of the jurisdiction.
Food/Beverage Service Worker Permit, where applicable.
Ability to work safely and follow all company safety, sanitation, and security policies and procedures.

Nice To Haves

Minimum two years of banquet management experience preferred.
Full-service hotel Food & Beverage management experience preferred.
Strong leadership, communication, coaching, and organizational skills.
Experience managing labor, scheduling, payroll, and departmental budgets preferred.
Proficient computer skills and experience with hotel property management and point-of-sale systems preferred.

Responsibilities

Demonstrate positive leadership that inspires employees to meet and exceed service standards while promoting teamwork and employee empowerment.
Recruit, interview, train, schedule, coach, develop, discipline, and evaluate banquet associates in accordance with company policies.
Review Banquet Event Orders (BEOs) to ensure all event details are accurate and effectively communicated to the appropriate departments.
Supervise banquet event setup and execution, ensuring proper placement of tables, chairs, linens, china, silverware, glassware, and equipment according to event specifications.
Maintain exceptional guest satisfaction by resolving guest concerns promptly and professionally.
Ensure labor costs are managed in accordance with forecasted business levels and productivity goals.
Assist with payroll accuracy, scheduling, attendance, and compliance with meal break and timekeeping policies.
Support restaurant, bar, in-room dining, and other Food & Beverage outlets during periods of low banquet volume as business needs require.
Perform operational duties within any position supervised when necessary to support business demands.
Oversee monthly inventories of banquet equipment and supplies.
Assist with departmental cost control initiatives and ensure proper use of company resources.
Maintain cleanliness, organization, safety, sanitation, and brand standards throughout banquet operations.
Collaborate with Culinary, Convention Services, Sales, Engineering, Housekeeping, and other hotel departments to ensure seamless event execution.
Attend and participate in all required departmental and hotel meetings.
Perform Manager on Duty responsibilities as assigned.