Banquets Manager - InterContinental New York Barclay

IHG•New York, NY

1h•$69,000 - $79,000•Onsite

About The Position

At InterContinental New York Barclay, we are looking for a confident and service-driven leader to oversee our Banquet operations. As Banquets Manager, you will play a critical role in ensuring seamless event execution, guest and client satisfaction, and operational excellence, while upholding the highest luxury service standards. This is a unique opportunity to lead high-volume events, support a talented team, and create memorable experiences in a dynamic, fast-paced environment.

Requirements

High school diploma or equivalent required.
Minimum of 3 years of experience in banquets or food and beverage operations, including at least 1 year of supervisory experience, or an equivalent combination of education and experience.
Must speak fluent English.

Nice To Haves

Some college or formal training in food and beverage operations preferred.
Previous experience in a union environment and/or New York Collective Bargaining Agreement environment preferred.
Alcohol awareness certification and/or food handler permit as required by local or state regulations.

Responsibilities

Manage the day-to-day activities of the banquet operation, including scheduling, assigning work, and ensuring proper shift coverage.
Ensure banquet rooms, table set-ups, buffet stations, receptions, coffee breaks, and service areas are properly prepared, clean, attractive, and aligned with banquet event orders.
Conduct pre-function meetings with banquet colleagues and review all event details, service expectations, timing, and special requests.
Coordinate with Culinary, Catering, Sales, Stewarding, Housekeeping, Engineering, AV, and other departments to ensure successful event execution.
Greet clients and guests, respond to requests or concerns promptly and professionally, and ensure appropriate service recovery when needed.
Review guest checks with clients after functions and obtain required signatures.
Ensure all banquet colleagues are properly trained and have the tools, equipment, and supplies needed to perform their duties effectively.
Monitor banquet inventory, equipment, supplies, linen, glassware, and uniforms to ensure proper storage, usage, par levels, and replenishment.
Assist in controlling departmental labor, expenses, and operating costs while supporting budget and profitability goals.
Ensure banquet facilities and equipment are maintained, cleaned, properly stocked, and prepared for upcoming business volumes.
Communicate and enforce hotel policies, safety standards, service procedures, and departmental expectations.
Recommend or initiate staffing-related actions, including coaching, counseling, disciplinary action, and performance feedback, in accordance with company policies.
Promote teamwork and quality service through daily communication and coordination with internal departments and external contacts.
May assist banquet colleagues during peak periods, handle incoming/outgoing boxes or exhibit materials, and serve as Manager on Duty as needed.