Banquet Manager

EOS Hospitality•Hilton Head Island, SC

21h•Onsite

About The Position

The Banquet Manager is responsible for overseeing and participating in the servicing of all events to ensure client and guest satisfaction. This role involves executing Banquet Event Orders (BEOs), liaising with clients, leading pre-shift meetings, and collaborating with other departments. The manager will also develop and maintain operational standards, manage inventory, lead and train banquet staff, and oversee financial and administrative aspects of banquet operations.

Requirements

Oversee and participate in servicing all events to ensure full client and guest satisfaction.
Ensure Banquet Event Order (BEO) specifications are executed accurately, including set designs, service gear, and event amenities.
Liaise with clients on the day of the event to confirm expectations, address needs, and resolve concerns in real time.
Lead pre-shift meetings for each event and communicate event-specific service details and resort updates.
Work cross-functionally with Food & Beverage and other departments to support smooth event flow and operational excellence.
Develop and maintain standard break and buffet designs for each menu, including reference photos of setups.
Create, update, and enforce SOPs for uniforms, service standards, staffing standards, and storage/organization practices.
Ensure ongoing supply, proper storage, and care of banquet service equipment so events are fully supported.
Maintain in-house audio/visual equipment in working order; understand operation and setup of all in-house AV.
Plan upcoming events using BEOs, including linen orders, beverage/soft drink orders, and equipment rentals.
Conduct monthly inventories of linen, china, glassware, and silverware; maintain par levels and minimize loss.
Ensure meeting rooms remain clean and event-ready; complete monthly walk-throughs with Engineering to address maintenance needs.
Ensure staff have functioning radios during events to support clear, timely communication.
Recruit, hire, onboard, and develop banquet staff, including building a strong on-call team to meet fluctuating event needs.
Establish and execute training plans so employees consistently deliver service standards with confidence.
Create schedules aligned to event requirements and staffing standards; communicate peak periods to support team planning.
Conduct regular team meetings to address training needs, share updates, recognize successes, and gather feedback.
Ensure revenues for all events are posted correctly on the date of execution.
Oversee beverage handling at banquet bars to support beverage cost targets.
Manage controllable expenses (paper products, linens, decor, operating supplies) to minimize waste and damage.
Align staffing schedules with forecasted revenue and departmental labor guidelines.
Maintain a balanced bank and adequate change for cash bar events, following cash-handling procedures.
Participate in management meetings and annual budgeting/planning sessions; assist with special projects as needed.

Responsibilities

Oversee and participate in servicing all events to ensure full client and guest satisfaction.
Ensure Banquet Event Order (BEO) specifications are executed accurately, including set designs, service gear, and event amenities.
Liaise with clients on the day of the event to confirm expectations, address needs, and resolve concerns in real time.
Lead pre-shift meetings for each event and communicate event-specific service details and resort updates.
Work cross-functionally with Food & Beverage and other departments to support smooth event flow and operational excellence.
Develop and maintain standard break and buffet designs for each menu, including reference photos of setups.
Create, update, and enforce SOPs for uniforms, service standards, staffing standards, and storage/organization practices.
Ensure ongoing supply, proper storage, and care of banquet service equipment so events are fully supported.
Maintain in-house audio/visual equipment in working order; understand operation and setup of all in-house AV.
Plan upcoming events using BEOs, including linen orders, beverage/soft drink orders, and equipment rentals.
Conduct monthly inventories of linen, china, glassware, and silverware; maintain par levels and minimize loss.
Ensure meeting rooms remain clean and event-ready; complete monthly walk-throughs with Engineering to address maintenance needs.
Ensure staff have functioning radios during events to support clear, timely communication.
Recruit, hire, onboard, and develop banquet staff, including building a strong on-call team to meet fluctuating event needs.
Establish and execute training plans so employees consistently deliver service standards with confidence.
Create schedules aligned to event requirements and staffing standards; communicate peak periods to support team planning.
Conduct regular team meetings to address training needs, share updates, recognize successes, and gather feedback.
Ensure revenues for all events are posted correctly on the date of execution.
Oversee beverage handling at banquet bars to support beverage cost targets.
Manage controllable expenses (paper products, linens, decor, operating supplies) to minimize waste and damage.
Align staffing schedules with forecasted revenue and departmental labor guidelines.
Maintain a balanced bank and adequate change for cash bar events, following cash-handling procedures.
Participate in management meetings and annual budgeting/planning sessions; assist with special projects as needed.