Banquet Manager Metcalfe Hotel

Gray Collection; Ottawa; Hybrid; CAD 70,000 - 100,000; Full time

Benefits offered by this job

Group insurance

Group RRSP & DPSP

Employee discount

Career growth

Recognition events

Job summary

Gray Collection’s Cocotte Bistro in Ottawa seeks a Banquet Manager to oversee all banquet and event operations, reporting to the F&B Director. You will lead staffing, ensure guest satisfaction, and manage budgets, ensuring flawless event delivery and superior guest experiences in a fast-paced setting.

Ideal candidates have 3–5 years in banquet management, strong leadership and cost-control skills, and Smart Serve certification. Flexibility for evenings, weekends, and holidays is essential.

Qualifications

• 3–5 years of management experience in banquet or events.
• Proven ability to lead teams in high-volume settings.
• Strong leadership, organizational, and interpersonal skills.
• Ability to manage budgets and costs.
• Knowledge of health and safety regulations.

Responsibilities

• Oversee banquet/event operations planning and execution.
• Lead staffing, recruitment, training, scheduling, and coaching.
• Maintain food/beverage quality and guest satisfaction.
• Collaborate with Sales and Culinary teams on event planning.
• Manage budgets, labour, invoicing, deposits, and gratuity.
• Develop procedures and foster continuous improvement.
• Support overall F&B operations during service.

Skills

Leadership

Staffing & Training

Budget Management

Event Operations

Customer Service

Communication

Problem Solving

Education

Smart Serve Certification

Tools

Microsoft Office

Hospitality Management Systems

Job description

Job Description

Posted Thursday, August 20, 2026 at 4:00 AM

Located within The Metcalfe Hotel, Cocotte Bistro offers an exceptional French-inspired culinary experience in the heart of the nation’s capital. The hotel embodies understated luxury, welcoming world travellers to Ottawa while showcasing its rich architectural history and vibrant local culture.Fully renovated and now part of the Gray Collection, our hotel is entering an exciting new era.

The Banquet Manager is responsible for the overall management, planning, coordination, and execution of all banquet and event operations. Reporting directly to the Food & Beverage Director, this leadership role ensures exceptional guest experiences, operational excellence, financial performance, and the successful delivery of all events according to client expectations and contractual agreements. The ideal candidate is a passionate hospitality professional with strong leadership skills, a proven ability to drive results, and experience managing large-scale banquet operations in a fast-paced environment.

Responsibilities:

• Oversee the planning, coordination, and execution of all banquet and event operations, ensuring exceptional service and successful event delivery.
• Lead all aspects of banquet staffing, including recruitment, training, scheduling, coaching, performance management, and employee development.
• Maintain high standards of food quality, beverage service, guest satisfaction, and compliance with health and safety regulations.
• Collaborate with the Sales and Culinary teams to ensure accurate event planning, menu development, and seamless execution.
• Manage departmental budgets and administrative functions, including labour and beverage costs, invoicing, deposits, client accounts, and gratuity distribution.
• Develop and maintain operational procedures, service standards, and a positive team culture focused on excellence and continuous improvement.
• Support the overall Food & Beverage operations of the restaurant, including providing operational support during service and assisting with staffing, guest experience, and other F&B needs as required.

Qualifications:

• Minimum of 3-5 years of management experience in banquet, events, food & beverage, or hospitality operations.
• Proven experience leading teams in a premium, high-volume, fast-paced environment.
• Strong leadership, organizational, and interpersonal skills.
• Demonstrated ability to manage budgets, labour costs, and operational expenses.
• Excellent problem-solving and conflict-resolution abilities.
• Strong understanding of banquet operations, food and beverage service, and event execution.
• Smart Serve Certification required.
• Knowledge of health and safety regulations related to food and beverage operations.
• Flexible schedule, including evenings, weekends, holidays, and special events.
• Proficiency with Microsoft Office and hospitality management systems preferred.
• Group insurance plan.
• Group RRSP and DPSP (Deferred Profit-Sharing Plan).
• 50% employee discount in all our restaurants for the employee and up to 3 guests.
• A corporate culture that promotes employee appreciation.
• Employee recognition events.
• Growth opportunities and personal development within a company in full expansion.