Banquet Manager

Directs and motivates banquet team while personally assisting in providing high quality service based on requirements and standards. Manages banquet operations, including scheduling staff, forecasting service levels, controlling liquor costs, and maintaining inventory and sanitation; acts as liaison to kitchen and leads shifts during events. Develops training opportunities, conducts monthly department meetings, and focuses on guest satisfaction and continuous service improvement. Oversees HR-related activities, safety procedures, and ensures adherence to standards and procedures; maintains guest relations and responsiveness to feedback. Leverages knowledge of food and wine pairings and current event trends to enhance service quality and retention of groups.