Banquet Manager

Canada·Calgarymid

Food ServiceBanquet Manager

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Quick Summary

Key Responsibilities

Lead the setup, service, execution and breakdown of banquet events, ensuring contractual

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Food ServiceBanquet Manager

Hotel Arts is seeking a Banquet Manager to lead the planning and execution of exceptional banquet events. This hands-on leadership role is responsible for guest experience, operational consistency, team development, labour productivity and the day-to-day systems that support successful events at Hotel Arts and offsite locations. The successful candidate will be a visible, calm and accountable leader who sets clear expectations and supports the team on the floor.

Responsibilities

~3 min read

→Lead the setup, service, execution and breakdown of banquet events, ensuring contractual requirements, client expectations and Hotel Arts service standards are met.
→Maintain a strong floor presence, direct service in real time, interact with guests and resolve issues professionally.
→Coordinate staffing, build schedules and event labour forecasts, and manage productivity within approved budgets and staffing standards.
→Work with Events, Culinary and other departments to review banquet event orders (BEOs), confirm requirements, attend BEO meetings and plan efficient transitions between events.
→Meet with clients as required to confirm event details, respond to feedback and identify opportunities to enhance the guest experience.
→Maintain accurate inventories of linens, plateware, glassware, cutlery, beverage products and event equipment; arrange specialty rentals and supplies when required.
→Oversee event billing accuracy, including final guest counts and charges, and coordinate with Accounting to ensure timely posting.
→Manage cash-bar ticket controls and beverage reconciliation, ensuring accurate records and appropriate inventory controls.
→Ensure banquet spaces, storage areas and equipment are clean, organized, maintained and ready for service; coordinate shipping and receiving of client materials.
→Own the creation, implementation, ongoing review and enforcement of banquet standard operating procedures (SOPs), service standards and sequence of service.
→Maintain event timelines, run-of-show documents, opening and closing checklists, pre-shift briefing formats, training resources and other operational tools.
→Communicate standards clearly, train the team consistently and follow up on execution and improvement opportunities.
→Ensure scheduling prevents avoidable overtime; overtime requires advance approval from the Operations Manager. Managers may not approve their own hours.
→Monitor event costs, purchasing and departmental budget expectations, and identify opportunities for operational efficiency and responsible upselling.
→Lead, coach and develop banquet floor managers and associates through clear direction, daily briefings, constructive feedback and consistent accountability.
→Coach on service standards, professional conduct, appearance, guest engagement and effective performance of duties.
→Conduct and document regular one-on-one meetings, coaching conversations and performance reviews; address concerns promptly and professionally.
→Support recruitment, onboarding, new-hire training and periodic refresher training; delegate responsibilities that build leadership capability.
→Foster respectful, productive relationships with Culinary, Events, Accounting, suppliers and all hotel departments.
→Ensure compliance with applicable occupational health and safety, food safety, responsible liquor service and employment standards.
→Promote safe work practices, report and investigate incidents, follow through on corrective actions and participate in departmental safety initiatives.
→Inspect event equipment regularly and coordinate repairs or servicing; maintain appropriate guest conduct and safety oversight at events.
→Plan and coordinate offsite banquet and catering operations, including equipment, transportation, setup, service, breakdown and site restoration.
→Maintain food quality, safe handling and Hotel Arts service standards at third-party venues.

Requirements

~1 min read

Minimum 3-5 years supervisory experience in a food and beverage environment
Valid ProServe Certificate required
Must have 5 Class Driver’s License required and provide a clean Driver's Abstract with a minimum of 5 years’ experience
Must be able to drive catering van or larger catering trucks on a need basis
Strong team player and able to work with little to no supervision
Required to work flexible hours including late nights, weekends and holidays
Must possess excellent communication skills - both written and verbal
Must have excellent customer service skills
Must be able to multi-task and handle competing priorities
Must be able to work as a team leader and drive for continuous improvement
Must be able to lift up to 50lbs if required
Walking and standing required for most part of the day