Head Banquets Manager - Hotel Indigo Los Angeles

IHG•CA, CA

1d•$85,000 - $90,000•Onsite

About The Position

Oversee the execution of banquet events to ensure superior guest service, operational excellence, and maximum profitability. Ensure all banquet functions are set up and serviced according to guest expectations, banquet event orders, brand standards, and hotel procedures. Maintain quality, service, safety, and compliance standards in accordance with federal, state, and local regulations. This role supervises banquet colleagues in a full-service, luxury hotel environment with high-volume banquet and event operations. The Head Banquets Manager may oversee subordinate supervisors and is responsible for ensuring smooth execution of assigned banquet functions while maintaining guest satisfaction, service standards, and operational efficiency.

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.
California Department of Health Food Handler Certification required.
Strong communication, leadership, organizational, and problem-solving skills
Ability to interact professionally with guests, colleagues, vendors, and third parties
Ability to read and interpret banquet event orders, reports, schedules, and instructions
Basic mathematical skills, including budgeting, labor, percentages, variances, and profit/loss concepts
Alcohol awareness certification and/or food handler permit as required by local or state regulations
Must be available to work nights, weekends, and holidays as business needs require

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.

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.