Banquet Manager

Factory Mutual Insurance Company • Norwood, MA

9d • 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 and a team of 20+ employees while coordinating multiple events and service areas, including social events, conferences, breakfast service, meeting breaks, and beverage functions. The manager partners with culinary, conference services, hotel operations, and other teams to deliver seamless guest experiences and is responsible for team development, operational controls, and financial performance.

The position oversees approximately $4 million in annual food sales, $500,000 in annual beverage sales, and more than $1 million in payroll and gratuities. It is a full-time salaried role requiring a minimum of 40 hours per week, with additional hours and day, evening, weekend, and holiday shifts as hotel and guest needs require. Holiday coverage is required in this 24/7 operation; Christmas Day is the only exception unless an event is scheduled. Relocation is not offered.

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 for building 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.
• 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 work 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 and ensure functions meet established service standards.
• Lead, coach, and develop a team of 20+ employees, including the Assistant Banquet Manager, Restaurant Supervisor, banquet servers, bartenders, and other front-of-house team members.
• Recruit, train, schedule, motivate, and provide ongoing feedback and performance management for the banquet team.
• Coordinate event details with culinary, conference services, hotel operations, and other teams 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 food and beverage sales, payroll, and gratuities for the department.
• Manage staffing, scheduling, payroll, gratuities, end-of-event accounting, cash handling, inventory, and operational controls.
• Monitor labor, product costs, inventory, and financial performance and make operational decisions that balance guest experience with 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.
• Make hiring and other employment decisions in accordance with company practices and established guidelines.

Benefits

• Incentive plan
• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Well-being programs
• 401(k) plan
• Pension plan
• Career development opportunities
• Tuition reimbursement
• Flexible work
• Vacation and sick time
• Marriott employee discounts at participating hotels, subject to successful completion of ongoing trainings

What This Job Offers

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