Banquet Manager - Downtown Hotel

DeFoor Hospitality Group•Chattanooga, TN

21h•Onsite

About The Position

The Westin Chattanooga is seeking a hands-on Banquet Manager who leads from the front. You'll run a department of 20-50 team members—captains, servers, bartenders, and setup crew—but this isn't a role you'll do from behind a desk. When the schedule is light, you're working as a captain or server. When business is busy, you're the face of high-profile events, making sure clients feel taken care of and your team has what they need to execute flawlessly. You'll fine-tune existing systems to work their best, maintain what's working well, create new processes where gaps exist, and know when to strip things back to basics and rebuild. This role is about execution. You're polishing silverware when it needs doing, coaching someone through proper setup standards, and catching the details others miss—the fork facing the wrong way, chairs spaced incorrectly, a wrinkle in the tablecloth. You'll handle client escalations with ease, manage budgets and labor costs, ensure all event revenues are posted accurately each day, and make sure every event meets our standards for service, billing, and guest satisfaction. You'll work closely with the culinary team, event managers, and sales team to create events that guests remember. Your job is to take what's been sold and make it exceptional. We need someone with deep banquet knowledge who can keep the team on track and raise the bar on what we're capable of.

Requirements

Deep knowledge of banquet operations and best practices—you know what good looks like and how to get there
Self-starter who sees problems and fixes them without being told
Obsessed with execution and details—the kind that notices when something's not right
Ability to stay calm and lead effectively during high-pressure moments with clients and staff
Strong communication skills in person, on the phone, and via email
Willingness to work events alongside the team, not watch from the sidelines
Ability to work a flexible schedule including early mornings, late nights, evenings, weekends, and holidays—open availability Monday through Saturday required. Sundays may be required as needed but are less common.
Well organized with strong initiative
Outgoing, honest, and works well with others
Knowledge of food and beverage best practices and how they apply to banquet operations
Prior management or supervisory experience in food and beverage, hotel, convention center, catering, banquet, or a related hospitality field is required.
Must have hands-on banquet or catering execution experience.
Banquet experience in a restaurant setting is acceptable if it was for events of 200+ seats.
Management or supervisory experience that involved written communication and computer-based systems is required.
Demonstrated ability to manage operations at scale with a strong understanding of quality service standards is required.
Must be able to stand/walk on feet for up to 10 hours
Must be able to handle heat and stress
Must be able to bend, reach, kneel, push and stretch
Must be able to lift at least 50 pounds
Must be comfortable using a step stool or ladder
Must have clear vision for close cleaning and writing tasks
Must have clear vision for distances up to 25 feet
Must have good finger dexterity for prep work and writing
Must be able to use/lift arms for up to 10 hours
Must be able to carry food trays

Nice To Haves

Experience with payroll, contractor, or payment management is preferred.
Labor management experience is preferred.
Fine dining or upscale hospitality experience is preferred.
Scheduling experience is a plus.
Experience with different service styles, such as buffet and plated service, is a plus.

Responsibilities

Lead execution of banquets from setup through breakdown—you're the point person clients see and trust during events
Fine-tune operational systems and processes—some exist and work well, some need improvement, some need to be built from scratch
Use your banquet expertise to identify what's working, what needs fixing, and when to go back to basics
Train and develop captains and banquet staff so they can execute events with confidence
Handle client escalations on the spot with professionalism and care
Maintain high standards: proper billing, accurate guest counts, flawless service, clean spaces, proper presentation
Ensure ABC compliance with zero violations—maintain certification records and enforce all alcohol service laws and regulations
Manage labor costs and scheduling to hit budget targets while keeping your team strong
Reduce department turnover and build an on-call staff of up to 50 associates
Conduct pre-shift briefings for all events, reviewing event orders and ensuring team readiness
Problem-solve creatively when challenges arise
Serve as the front-of-house presence for every contracted event—be visible, take ownership
Push for creative, memorable events that go beyond what was sold
Ensure all staff maintain proper uniforms and grooming standards at all times, including during setup
Generate guest checks and captain reports for each event
Assign side work duties to staff and follow up to confirm completion
Maintain clean, organized back-of-house work spaces
Know fire alarm system and evacuation procedures
Ensure compliance with health laws and inventory controls
Complete daily wage tracking and submit required reports
Achieve budgeted revenue and profit goals for the banquet department
Drive Event Satisfaction Scores to the top 5% of the brand
Collaborate with other departments to ensure smooth operations
Keep all business functions confidential including financial information, guest details, and employee matters
Act as Manager on Duty when needed
Perform other duties as assigned