Banquet Manager

Directs and motivates a banquet team while personally assisting in delivering high-quality service for events. Manages banquet operations, including forecasting supply needs, inventory, beverage records and cost control, scheduling, and staff performance. Acts as liaison to kitchen staff, leads shifts, and drives guest satisfaction through proactive service and relationship-building with client groups. Oversees human resources activities such as safety procedures, training, meetings, and corrective action plans, while ensuring adherence to standards, policies, and sanitation requirements. Requires a high school diploma or GED and at least 2 years of experience in event management, food and beverage, or related professional area; demonstrates strong leadership, communication, and customer service skills.