Banquet Manager
$60,000–$65,000 year
On-siteEverett, Massachusetts, United States
Job Summary
Manage daily operations of group dining events, including staffing, labor management, inventory ordering, and ensuring all food and beverage standards meet preparation and presentation requirements. Oversee departmental performance, enforce internal policies and federal/state laws, and facilitate communication through regular meetings with team members and other departments. Handle internal and external guest relations, resolve complaints, and conduct shift briefings to align staff on service flow, VIP guests, and event orders. Hire, train, and motivate team members while maintaining safety standards and sharing guest feedback with leadership. Work varying schedules to reflect business needs in a luxury resort environment.
Required Qualifications
- 21 years of age or above
- Will be required to obtain and maintain registration, or a license issued by the Massachusetts Gaming Commission
- Must be able to obtain an alcohol awareness card
- High School degree or equivalent
- Bachelor's Degree in a hotel or restaurant management field or equivalent experience
- Minimum 5 years of full-service restaurant or group dining experience
- 3 years in a leadership role
- Strong computer skills
- Proficiency in Delphi
- Proficiency in Meeting Matrix
- Proficiency in POS Systems
- Proficiency in Purchasing Software
- Proficiency in Warehouse Requisition Software
- Proficiency in Time-Keeping Software
- Proficiency in Microsoft Office
- Experience with planning and project management
- Outstanding organizational skills
- Outstanding interpersonal skills
- Outstanding administrative skills
- Excellent attention to detail
- Knowledge of union as well as non-union working environments
- Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents
- Ability to respond to common inquiries from other employees or guests
- Fluency in English
- Ability to write detailed instructions and correspondence
- Ability to effectively present information in one-on-one and group situations
- Ability to compute basic mathematical calculations
- Ability to decipher various reports and create reports upon request
- Ability to regularly talk and hear
- Ability to regularly stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls
- Ability to occasionally reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl
- Close vision
- Distance vision
- Color vision
- Peripheral vision
- Depth perception
- Ability to adjust focus
- Moderate physical ability such as lift or maneuver at least thirty (30) pounds
- Ability to work varying-schedules to reflect the business needs of the property
- Ability to work outside and be subject to all weather conditions
- Ability to work in and or around electrically or mechanically energized equipment
- Ability to work in elevated places on ladders, lifts, catwalks, and staging inside and outside of the building
- Ability to take proper precautions and procedures including the use of appropriate Personal Protection Equipment (PPE)
Desired Qualifications
- Bachelor's Degree in a hotel or restaurant management field
- 3 years in a leadership role
- Knowledge of union as well as non-union working environments
- Second language
- Continuing education and training
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