Banquet managers manage the daily functions of the hospitality or banquet department. Banquet managers direct a team of individuals comprised of cooks, servers, and greeters, along with individuals responsible for the presentation and decorum of the work area in which banquets are held. Along with working with the staff, banquet managers are one of the first or last lines of contact with guests should they have inquiries about events. This means that excellent communication is required to allow the team to work together and the guest’s needs are being met.
Banquet managers are responsible for purchase orders of food and equipment to meet the needs of any given event. They are also responsible for maintaining the standards of food and equipment safety along with the review and procurement of staff as needed. Prospective banquet managers should have a high drive for success and maintain a professional appearance. Banquet managers are required to maintain knowledge of all state alcohol regulations, along with the full schedule of events for a given day. Banquet managers also perform walk-throughs of their respective areas of management to see to it that they are presentable and ready for guests. Banquet managers typically work during regular business hours, but the work days can extend to the weekend under special circumstances. Prospective banquet managers are required to have very good writing skills and have knowledge working with computers. Prospective banquet managers should have at least one to two years of supervisory experience in a related field of work.
Banquet Manager Tasks
Interact with customers to generate business, solve problems, and increase satisfaction.
Estimate, order, arrange, and supervise preparation of food, beverage and equipment.
Coordinate with multiple departments and supervise staff to produce quality dining events.
Record and forecast budget and inventory.