Banquets - Manager

Human Resources•Napa, CA

21d•$85,000 - $95,000

About The Position

The Banquet Manager is responsible for overseeing all banquet operations, including event setup, food and beverage presentation, service execution, and post-event breakdown. This role ensures every event is delivered to the highest standard, exceeds guest expectations, adheres to safety and legal regulations, and operates within budgetary guidelines.

Requirements

High school diploma or GED required.
Minimum of 2 years’ management experience in high-volume banquets or hospitality.
Strong knowledge of banquet service standards, guest relations, and event execution.
Proven leadership, training, and team-building abilities.
Excellent communication skills; bilingual (English/Spanish) a plus.
Strong organizational and problem-solving skills.
Ability to multitask, work under pressure, and meet deadlines.
Proficient in basic math and hotel operating systems.
Must be at least 21 years old.
TIPS® alcohol certification and valid Food Handler Card (or ability to obtain within 30 days).
Flexible availability, including nights, weekends, holidays, and varied shifts.
Professional appearance and demeanor required.
Ability to stand and walk for extended periods and work at a high pace.
Regularly lift and carry up to 50 lbs.
Exposure to hot/cold environments, cleaning chemicals, and kitchen equipment.
Work occurs indoors and outdoors, sometimes in extreme temperatures.
Must navigate tight spaces in dining and kitchen areas.
Requires strong hearing, speaking, and visual acuity for guest interaction and operational accuracy.

Nice To Haves

bilingual (English/Spanish)

Responsibilities

Lead, train, schedule, and evaluate banquet supervisors and staff.
Ensure team compliance with company policies and applicable laws.
Participate in hiring, coaching, development, and performance management.
Oversee daily banquet operations to ensure flawless service and presentation.
Ensure accurate and timely event setup, execution, and breakdown.
Adjust staffing levels to meet business demands efficiently.
Meet revenue goals while managing labor and operational costs.
Review forecasts, costs, and revenue reports to guide profitable decision-making.
Ensure accurate billing, portion control, and minimal waste.
Engage with guests during events to monitor service quality.
Resolve guest concerns promptly and professionally.
Seek feedback and implement improvements to enhance future events.
Maintain clean, organized banquet spaces and storage areas.
Oversee inventory of supplies and equipment; place orders as needed.
Coordinate with Engineering to ensure equipment is safe and operational.
Ensure adherence to SOPs, health codes, and company standards.
Assist in creating and updating departmental policies and procedures.
Attend leadership meetings to align on goals and operational expectations.
Enforce all food handling, alcohol service, and safety regulations (including PPE and HAZMAT).
Respond to safety issues and emergencies immediately.
Maintain current knowledge of OSHA and food safety requirements.
Maintain punctual, reliable attendance as an essential job function.
Lead pre-shift meetings to communicate event details and service expectations.
Coordinate special equipment, room setups, and unique event needs.
Ensure responsible alcohol service; monitor guest behavior and intervene when necessary.
Report and resolve unusual incidents or guest complaints.
Perform additional duties to support banquet and hotel operations as needed.