Banquet Manager

Bozzutos•Farmington, CT

About The Position

The Banquet Manager is responsible for the overall planning, execution, and 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. Success requires leadership, labor management, operational precision, and a commitment to excellent guest and member experiences.

Requirements

Ability to communicate clearly and effectively with peers and leaders on a daily basis.
Ability to fulfill executive directions in a timely manner, prioritize work, and meet deadlines.
Ability to work independently and as a team player in a team-based environment.
Ability to maintain integrity and high standards.
Ability to maintain and drive safety policies and accountability for safe practices throughout the shift.
May be required to lift up to 35–45 pounds.
Ability to stand, bend, lift, and twist for up to 90% of the shift.
Ability to stand or walk at least 10 hours daily.

Nice To Haves

Three to five years of experience in high-volume banquet/event management or related experience.
Experience managing high-volume events with 200 or more guests, multiple rooms, 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.
Oversee plated, buffet, reception, and action-station service.
Manage event timing, service flow, and guest interaction 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 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 execution excellence.
Track and manage banquet supplies, rentals, and equipment expenses.
Ensure exceptional service standards at events.
Address guest concerns promptly and professionally.
Maintain communication with event hosts, wedding planners, and corporate clients.
Uphold club/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.