Banquet Manager

Human Resources•Napa, CA

49d

About The Position

The Banquet Manager oversees all aspects of banquet operations within the hotel, including event setup, food and beverage presentation, service execution, and post-event breakdown. This role ensures all events are executed to the highest standards, exceed guest expectations, comply with legal and safety regulations, and remain within budget.

Requirements

High school diploma or GED required.
Minimum of 2 years’ management experience in a high-volume banquet or hospitality setting.
Solid understanding of banquet service standards, guest relations, and event execution.
Proven leadership, training, and team-building skills.
Strong verbal and written communication abilities; bilingual in English and Spanish is a plus.
Excellent organizational and problem-solving skills.
Ability to work under pressure, multitask, and meet deadlines.
Proficient in basic math and computer systems used in hotel operations.
Must be at least 21 years old.
TIPS® alcohol certification and valid Food Handler Card (or ability to obtain within 30 days of hire).
Flexible schedule required, including nights, weekends, holidays, and alternate shifts.
Professional appearance and demeanor required.
Must be able to stand and walk for long periods and work at a fast pace.
Regularly lifts and carries items up to 50 lbs.
Exposure to hot and cold environments, cleaning chemicals, and kitchen equipment.
Works in both indoor and outdoor settings, sometimes in extreme temperatures.
Must navigate crowded or narrow spaces in dining and kitchen areas.
Requires hearing, speaking, and visual acuity for guest service and operational accuracy.

Nice To Haves

bilingual in English and Spanish is a plus.

Responsibilities

Manages banquet supervisors and staff, providing leadership, training, performance evaluations, and disciplinary actions.
Ensures team compliance with company policies and applicable laws.
Participates in hiring, scheduling, and staff development.
Oversees daily banquet operations to ensure high standards of service, presentation, and guest experience.
Ensures timely and accurate event setups, service execution, and breakdowns.
Adjusts staffing levels to meet business needs efficiently.
Achieves revenue goals while controlling labor and operational expenses.
Reviews forecasts, cost, and revenue reports to inform decisions that drive profitability.
Ensures accurate billing, cost control, portion control, and minimizes waste.
Actively engages with guests during events to ensure service excellence.
Handles guest concerns promptly and professionally.
Continuously seeks feedback and implements improvements.
Maintains clean and well-organized banquet areas.
Oversees inventory of supplies and equipment; places orders as needed.
Coordinates with maintenance to ensure equipment is safe and functional.
Ensures adherence to standard operating procedures (SOPs), health codes, and company policies.
Assists in developing and updating department policies and procedures.
Attends management meetings to align on goals and operational standards.
Enforces all food handling, alcohol service, and safety regulations (including PPE and HAZMAT protocols).
Responds promptly to safety issues and emergencies.
Maintains up-to-date knowledge of OSHA regulations and food safety standards.
Consistently reports to work on time and maintains a dependable attendance record.
Conducts pre-shift meetings to review banquet details, service expectations, and special requirements.
Coordinates special equipment and setup needs.
Ensures responsible alcohol service; monitors guest behavior and escalates issues when necessary.
Reports and follows up on any unusual incidents or guest complaints.
Performs additional duties as needed to support banquet and hotel operations.