Banquet Manager

Marriott • Norwood, MA

7d • $75,000 - $92,600 • Onsite

About The Position

The Banquet Manager leads the front-of-house banquet operation at the Four Points by Sheraton Hotel & Conference Center in Norwood, Massachusetts. The role oversees a high-volume operation, multiple events and service areas, and a team of more than 20 employees. The manager coordinates with culinary, conference services, hotel operations, and other teams to deliver seamless guest experiences while developing the team and supporting operational and financial performance.

The position manages banquet service for social events, conferences, breakfast service, meeting breaks, beverage functions, and large-scale special events, including functions serving more than 1,000 guests. It also oversees substantial food, beverage, labor, payroll, gratuity, inventory, and cash-handling responsibilities. This is a full-time salaried position with a minimum of 40 hours per week; additional day, evening, weekend, and holiday shifts may be needed based on hotel and guest needs.

The position is employed by the hotel’s independent franchisee, Hobbs Brook Real Estate, rather than Marriott International. The hiring range is $75,000–$92,600 per year, with the final offer dependent on factors including location, education, skills, and experience.

Requirements

• At least 3 years of relevant food and beverage, banquet, hospitality, or leadership experience.
• High school diploma or GED.
• Strong leadership skills and ability to coach, motivate, and develop a diverse team.
• Strong guest-service mindset and commitment to creating welcoming, memorable experiences.
• Excellent communication and interpersonal skills, including the ability to build working relationships across teams.
• Strong organizational and time-management skills, including the ability to manage multiple events and competing priorities.
• Ability to remain calm, make sound decisions, and resolve guest or employee concerns professionally in a fast-paced environment.
• Strong attention to detail and ability to coordinate complex, high-volume events from preparation through completion.
• Knowledge of food and beverage cost controls, payroll, gratuities, inventory management, and cash-handling practices.
• Ability to review staffing, sales, and financial information and use it to make informed operational decisions.
• Ability to balance guest experience, employee engagement, service standards, and financial performance.
• Flexibility to support an events operation, including evenings, weekends, holidays, and special events as needed.

Nice To Haves

• Five years of experience in a high-volume banquet, catering, event, or hospitality environment.
• Previous experience leading, coaching, and developing food and beverage or banquet teams.
• Experience coordinating multiple events, functions, or service areas simultaneously.
• Tips certification.
• ServSafe certification.

Responsibilities

• Lead the day-to-day front-of-house banquet operation across social events, conferences, breakfast service, meeting breaks, and beverage functions.
• Oversee multiple events and service areas simultaneously, ensuring smooth and consistent execution in line with service standards.
• Lead, coach, and develop a team of more than 20 employees, including the Assistant Banquet Manager, Restaurant Supervisor, banquet servers, bartenders, and other front-of-house staff.
• Recruit, train, schedule, motivate, and provide ongoing feedback and performance management for the banquet team.
• Coordinate with culinary, conference services, hotel operations, and other teams on event details from setup through completion.
• Serve as a primary front-of-house leader for social and conference events, welcoming guests and overseeing service.
• Anticipate guest needs and resolve questions or concerns while supporting high service standards.
• Oversee approximately $4 million in annual food sales, $500,000 in annual beverage sales, and more than $1 million in payroll and gratuities.
• Manage staffing, scheduling, payroll, gratuities, end-of-event accounting, cash handling, inventory, and operational controls.
• Monitor labor, product costs, inventory, and financial performance, making decisions that balance guest experience and business results.
• Prepare and review staffing, sales, operational, and financial reports to identify service and efficiency improvements.
• Maintain appropriate product and inventory levels for banquet and beverage operations.
• Support menu planning, special events, promotions, and other initiatives that enhance the banquet experience.
• Lead high-volume special events, including functions serving more than 1,000 guests.
• Ensure compliance with food safety, sanitation, licensing, health and safety requirements, and operating procedures.
• Evaluate the operation and recommend improvements to service, equipment, processes, and guest and employee experience.
• Participate in Manager on Duty coverage as needed.

Benefits

• Incentive plan.
• Medical insurance.
• Dental insurance.
• Vision insurance.
• Life and disability insurance.
• Well-being programs.
• 401(k) and pension plan.
• Career development opportunities.
• Tuition reimbursement.
• Flexible work.
• Time off, including vacation and sick time.
• Marriott employee discounts at participating hotels after successful completion of ongoing trainings.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED