Banquet Manager

Additional Information: This hotel is owned and operated by an independent franchisee, Hobbs Brook Real Estate. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

• Full time Salaried position with a minimum of 40 hours a week
• Flexibility to work additional day, evening, weekend, and holiday shifts based on hotel and guest needs

• Lead the day-to-day front-of-house banquet operation, creating a welcoming and memorable experience across social events, conferences, breakfast service, meeting breaks, and beverage functions.
• Oversee multiple events and service areas simultaneously, ensuring each function is executed smoothly and consistently with established service standards.
• Lead, coach, and develop a team of 20+ employees, including the Assistant Banquet Manager, Restaurant Supervisor, banquet servers, bartenders, and other front-of-house team members.
• Recruit, train, schedule, motivate, and provide ongoing feedback and performance management for the banquet team.
• Partner with culinary, conference services, hotel operations, and other teams to coordinate event details and deliver a seamless guest experience from setup through completion.
• Serve as a primary front-of-house leader for social and conference events, welcoming guests and overseeing service throughout each event.
• Anticipate guest needs and thoughtfully resolve questions or concerns while supporting a high level of service.
• Oversee approximately $4 million in annual food sales, $500,000 in annual beverage sales, and more than $1 million in payroll and gratuities.
• Manage department staffing, scheduling, payroll, gratuities, end-of-event accounting, cash handling, inventory, and operational controls.
• Monitor labor, product costs, inventory, and financial performance and make informed decisions that balance guest experience with business results.
• Prepare and review staffing, sales, operational, and financial reports to identify opportunities to improve service and efficiency.
• Maintain appropriate product and inventory levels to support banquet and beverage operations.
• Support menu planning, special events, promotions, and other initiatives that enhance the banquet experience.
• Lead high-volume special events, including functions serving more than 1,000 guests.
• Ensure compliance with food safety, sanitation, licensing, health and safety requirements, and established operating procedures.
• Continuously evaluate the operation and recommend improvements to service, equipment, processes, and the overall guest and employee experience.
• Participate in Manager on Duty coverage as needed.

• Minimum of 3 years of relevant food and beverage, banquet, hospitality, or leadership experience required.
• 5 years of experience in a high-volume banquet, catering, event, or hospitality environment preferred.
• Previous experience leading, coaching, and developing food and beverage or banquet teams strongly preferred.
• Experience coordinating multiple events, functions, or service areas at the same time preferred.

• Strong leadership skills with the ability to coach, motivate, and develop a diverse team.
• Strong guest service mindset with a genuine commitment to creating welcoming and memorable experiences.
• Excellent communication and interpersonal skills with the ability to build strong working relationships across teams.
• Strong organizational and time-management skills with the ability to manage multiple events and competing priorities.
• Ability to remain calm, make sound decisions, and resolve guest or employee concerns professionally in a fast-paced environment.
• Strong attention to detail with the ability to coordinate complex, high-volume events from preparation through completion.
• Knowledge of food and beverage cost controls, payroll, gratuities, inventory management, and cash-handling practices.
• Ability to review staffing, sales, and financial information and use it to make informed operational decisions.
• Ability to balance guest experience, employee engagement, service standards, and financial performance.
• Flexibility to support the needs of a hospitality and events operation, including evenings, weekends, holidays, and special events as needed.

• High School Diploma or GED
• Tips and SERV Safe Certified preferred

• The hiring range for this position is $75,000-$92,600 a year.
• The final salary offer will vary based on geographic location, individual education, skills, and experience.

This company is an equal opportunity employer.

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