Banquet Manager

Midland/Odessa Texas

Salary: $70K - $85K + Relocation Assistance

Job Summary

The Banquet Manager ensures the seamless and efficient operation of the Banquet Department, prioritizing rigorous cost control and the delivery of exceptional guest service. This leadership role oversees the entire lifecycle of banquets and events, from initial set-up and service execution to post-event cleanup.

As a key department head, the Banquet Manager is responsible for recruiting, training, coaching, and evaluating staff performance to maintain high service standards. This is an exempt position requiring the discretion and independent judgment necessary to direct the work of at least three full-time associates or their equivalents. The role demands administrative and executive focus for the majority of duties.

Education & Experience Requirements

• Education: High School diploma or equivalent is required.
• Industry Experience: A minimum of 3 years of progressive Banquet experience in a hotel environment or related hospitality field.
• Leadership: Proven supervisory experience is mandatory.
• Technical Skills: Proficiency in Windows operating systems and standard office software.
• Financial Acumen: Ability to interpret financial data, understand budgets, and perform essential arithmetic functions.
• Communication: Must convey information and ideas clearly to staff and guests.
• Problem Solving: Demonstrated ability to evaluate alternative courses of action quickly and accurately. Must be able to assimilate complex data from disparate sources to meet specific needs.
• Resilience: Must maintain composure, objectivity, and effectiveness in high-pressure, stressful situations.

Core Duties & Functions

Operational Leadership

• Direct the setup, service, and breakdown of all banquet functions, assisting hands-on as necessary.
• Coordinate all food and beverage requirements with relevant departments, ensuring the kitchen receives accurate plating counts.
• Maintain up-to-date details on all functions and communicate changes effectively to supervisors.
• Respond promptly to guest requests and concerns.
• Conduct daily BEO (Banquet Event Order) meetings and ensure pre-meal meetings are conducted for all functions.
• Supervise Banquet Captains and observe the performance of hourly service personnel to ensure quality control.
• Cross-train as necessary to support other F&B outlets as a manager or supervisor.

Financial & Administrative Management

• Prepare schedules and wage progress reports for all department employees.
• Manage payroll compilation, including the review of hours worked and tip distribution, submitting to accounting on a timely basis.
• Prepare banquet checks, obtain guest signatures, and explain payment procedures upon function completion.
• Control and audit alcoholic and non-alcoholic beverage consumption.
• Submit orders for supplies (e.g., uniforms, office supplies) to the General Manager or Director of F&B for approval and maintain appropriate inventory levels.
• Requisition liquor and beverages for banquet bars.

Talent Management & Training

• Recruit, hire, train, and evaluate all Banquet personnel in collaboration with the Director of F&B.
• Lead ongoing training for captains and hourly employees to maintain service standards and improve guest satisfaction scores.
• Conduct menu classes to develop staff knowledge and selling skills.
• Maintain regular attendance compliance with brand standards.

Safety & Compliance

• Comply with all certification requirements, including Food Handlers, alcohol service certification (e.g., TABC), CPR, and First Aid.
• Enforce safety, sanitation, and cleanliness protocols across all service areas.
• Oversee loss prevention programs for service employees.
• Identify and correct hazards immediately, notifying senior management as required.
• Adhere to strict personal appearance and grooming standards, including proper uniform usage.

Collaboration & Strategy

• Review menu and service strategies with Sales & Marketing and the Director of F&B.
• Attend Weekly Food & Beverage Meetings to facilitate inter-departmental communication.
• Notify the Director of F&B regarding equipment or materials requiring replacement or repair.
• Participate in Manager on Duty (M.O.D.) coverage as scheduled.
• Assist the Audio/Visual team as necessary during events.
• Support Sales & Marketing with special promotions or operational changes.

If interested, please send your resume to jay@geckohospitality.com for immediate consideration