Banquet Manager

FAENA; Blandford Forum; On-site; GBP 42,000 - 62,000; Full time

Job summary

FAENA Culture in Blandford Forum seeks a Banquet Manager to plan, coordinate and supervise all banquet and event operations, ensuring exceptional guest experiences. You will lead banquet staff, coordinate with kitchen and service teams, and manage setups, timelines, and budgets.

Ideal candidates bring 2–5 years in banquet/hospitality management, strong leadership, and excellent customer service. Flexibility for evenings and weekends is required in this luxury hospitality role.

Qualifications

• Bachelor’s degree preferred in hospitality management or related field.
• 2–5 years in banquet, catering, or hospitality management.
• Strong leadership and team management skills required.
• Experience with event management software is a plus.
• Wine knowledge and alcohol awareness training beneficial.

Responsibilities

• Plan, coordinate, and supervise all banquet and event operations to ensure guest satisfaction.
• Lead banquet staff and oversee event setups, coordinating with kitchen and service teams.
• Review BEOs, manage schedules, and ensure compliance with standards and budgets.
• Conduct pre-event meetings and communicate service needs to staff.
• Monitor service quality, guest reactions, and post-event breakdowns.
• Control inventory and costs, and work with vendors as needed.
• Ensure health, safety, and sanitation compliance across functions.

Skills

Leadership

Event planning

Customer service

Budget & cost control

Time management

Attention to detail

Education

Bachelor’s degree in hospitality management or related field

Tools

ADP

BirchStreet

MICROS

Oracle

OnTrack

Job description

THE FAENA CULTURE The

THE FAENA CULTURE The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Job Overview

The Banquet Manager is responsible for planning, coordinating, and supervising all banquet and event operations to ensure exceptional guest experiences. This role oversees banquet staff, manages event setups, coordinates with kitchen and service teams, and ensures events are executed according to client specifications, company standards, and budget requirements. Assist where necessary to ensure optimum service to guests during the events.

Duties And Responsibilities

Event Planning & Coordination

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Review Banquet Event Orders (BEOs) and all event requirements to ensure accurate planning and execution.
• Maintain complete knowledge of service requirements for all assigned functions, including:
  • Detailed menu selections, major ingredients, appearance, texture, quality standards, garnishes, and methods of presentation.
  • Particular characteristics and descriptions of wines and champagnes ordered.
  • Pricing for specified selections on cash functions.
  • Group names and relevant background information.
  • Type of function and expected attendance/guarantee numbers.
  • Scheduled hours of service.
  • Special requests and arrangements.
  • Order of service and traffic flow within the function space.
  • VIPs and special guests.
• Coordinate with clients, Sales teams, event planners, and internal departments to ensure all event details are accurately communicated and executed.
• Organize all assigned functions and complete preparation work in accordance with departmental standards. Follow up on special arrangements to ensure compliance.
• Conduct pre-event meetings with banquet staff and relevant departments.
• Attend BEO meetings, pre-convention meetings, and site inspections as needed.
• Order food and beverage according to BEO requirements.
• Meet with the Chef and Stewarding teams to review scheduled group menus, equipment requirements, delivery times, quantities, and special arrangements.
• Conduct pre-function meetings with Captains, Servers, Housepersons, and other assigned staff to review all information pertinent to event setup and service.
• Communicate service needs and any event changes to staff throughout the function.

Operations Management

• Supervise the setup, execution, and breakdown of banquet events.
• Ensure banquet rooms and event spaces are properly prepared, maintained, and presented according to departmental and event standards.
• Maintain close communication with the cleaning company and appropriate internal departments to ensure event spaces meet cleanliness standards.
• Inspect scheduled function areas for cleanliness, working condition, and proper furniture and equipment setup. Coordinate with the appropriate departments to rectify deficiencies.
• Inspect table setups for cleanliness, neatness, and compliance with group requirements and departmental standards.
• Check bar setups for cleanliness, organization, appropriate supplies, and compliance with group requirements and departmental standards.
• Inspect buffet tables, receptions, and coffee breaks for cleanliness, attractiveness, layout, and compliance with the BEO.
• Ensure replenishment of food, beverage, and service items as specified on event orders and requested by the group contact.
• Direct Servers on the timing and sequence of service throughout each function.
• Constantly monitor staff performance throughout all phases of service and ensure departmental procedures and standards are followed.
• Assist Banquet staff with job functions when necessary to ensure optimum guest service.
• Observe guest reactions and communicate frequently with service staff to ensure satisfaction.
• Direct the final breakdown and cleanup of function rooms and ensure all departmental standards are met.
• Ensure all staff closing duties are completed before employees sign out.
• Deal with outside vendors in the absence of the Director of Banquets.
• Maintain complete knowledge of the correct maintenance and use of equipment and ensure equipment is used only as intended.

Staff Supervision

• Recruit, train, schedule, supervise, and develop banquet staff in accordance with company standards and business needs.
• Ensure assigned staff have reported to work and properly document late or absent employees.
• Coordinate employee breaks based on operational needs.
• Assign stations, side work, and event responsibilities to Servers and other banquet personnel in accordance with departmental procedures.
• Communicate additions or changes to assignments as they arise throughout the shift.
• Inspect the grooming and attire of staff and rectify any deficiencies.
• Conduct training of staff assigned and provide ongoing coaching to reinforce service standards and expectations.
• Monitor employee performance and provide timely feedback and coaching.
• Conduct performance evaluations as required.
• Report disciplinary concerns to Human Resources and participate in employee counseling and corrective-action processes as appropriate.
• Foster and promote a cooperative working environment that maximizes productivity, teamwork, and employee morale.

Customer Service

• Ensure all guests receive professional, attentive, and courteous service consistent with established luxury service standards.
• Resolve guest complaints promptly and effectively, ensuring guest satisfaction.
• Address special requests and coordinate appropriate arrangements with relevant departments.
• Observe guest reactions throughout functions and communicate regularly with service staff and event contacts to anticipate needs and maintain high levels of guest satisfaction.
• Ensure VIP requirements and special arrangements are properly communicated and executed.

Inventory & Budget Control

• Check storage areas for proper supplies, organization, cleanliness, and appropriate inventory levels.
• Complete requisitions for additional supplies as needed.
• Requisition linens and skirting required for designated functions and coordinate transportation to the appropriate function area.
• Order and monitor banquet supplies, food and beverage products, equipment, and inventory levels.
• Conduct monthly beverage inventories and ensure accurate inventory controls.
• Monitor and control labor and operational costs within established budgets.
• Assist in forecasting staffing, supplies, and other resource requirements based on anticipated business levels.
• Utilize applicable operational and event management systems, including ADP, BirchStreet, MICROS, Oracle, OnTrack, and other designated applications.

Health & Safety Compliance

• Monitor and maintain the cleanliness, sanitation, safety, and organization of assigned work areas and banquet facilities.
• Ensure compliance with food safety, sanitation, workplace safety, and applicable health regulations.
• Maintain complete knowledge of and enforce company policies, departmental procedures, and established safety standards.
• Instruct designated personnel to rectify cleanliness, sanitation, organization, or safety deficiencies.
• Ensure banquet equipment is maintained appropriately and used safely and only for its intended purpose.
• Identify and report maintenance or safety concerns and coordinate with the appropriate departments for timely resolution.

Requirements

• Bachelor’s degree in hospitality management, Business Administration, or related field preferred.
• 2–5 years of experience in banquet, catering, or hospitality management.
• Strong leadership and team management skills.
• Excellent communication and customer service abilities.
• Knowledge of food and beverage operations.
• Wine knowledge is a plus.
• Proficiency in event management and scheduling software.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Alcohol Awareness Training is preferred and Food Handler Certification (if applicable).
• Food handling certification.

Key Skills

• Leadership and staff management.
• Event planning and coordination.
• Customer service excellence.
• Problem-solving and decision-making.Budget and cost control.
• Time management and multitasking.
• Attention to detail.

Physical Abilities

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond dangerous to situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Remain in stationary position for 8 or more hours throughout work shift.
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Some of the work will occur in different locations of the hotel.