Banquet Manager

The New Albergus Inc; Quezon City; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

The New Albergus Inc (Albergus Catering) is seeking an experienced Banquet Manager to lead our Banquet Service Department, overseeing operations across Banquet, F&B, Warehouse, Logistics, Décor, and Linen.

This role provides strategic direction to Supervisors, Team Leaders, and Leadmen, ensuring seamless event execution, efficiency, and exceptional client satisfaction.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or related field.
• At least 5 years of relevant experience in banquet operations, catering, hospitality, or F&B management, including supervisory or managerial experience.
• Proven experience managing large-scale events, banquet service teams, warehouse operations, and logistics.
• Strong leadership, strategic planning, decision-making, and people management skills.
• Solid understanding of banquet operations, F&B service standards, inventory management, manpower planning, and cost control.
• Excellent communication, organizational, problem-solving, and interpersonal skills.
• Ability to manage multiple events, tight deadlines, and last-minute operational requirements.
• Experience in large-scale catering and off-site banquet operations is a strong advantage.

Responsibilities

• Lead, plan, and oversee the overall operations of the Banquet Service Department, ensuring alignment with company objectives, service standards, and targets.
• Direct the planning, coordination, and execution of on-site and off-site catering events, ensuring excellent food and beverage service and client satisfaction.
• Oversee equipment readiness, inventory control, asset management, maintenance, and proper handling of banquet supplies and materials.
• Supervise event logistics, transportation, manpower deployment, equipment dispatch, and resource allocation to ensure timely operations.
• Provide direction, coaching, performance management, and development to supervisors, team leaders, and staff.
• Collaborate with Sales, Event Specialists, Kitchen Production, Purchasing, and other departments to ensure seamless event execution.
• Establish and improve SOPs, service quality, productivity, cost control, and efficiency.
• Manage operational concerns, address client feedback, and implement corrective measures to maintain high service standards.

Skills

Leadership

Event management

Strategic planning

People management

Logistics planning

Communication

Education

Bachelor's degree in Hospitality Management

Job description

BANQUET MANAGER

Location: Quezon City
Department: Banquet Service
Employment Type: Full-time Work Onsite

The New Albergus Inc. (Albergus Catering) is looking for an experienced, strategic, and results-driven Banquet Manager to lead our Banquet Service Department, overseeing Banquet Operations, Food & Beverage Service, Warehouse, Logistics, Décor, and Linen Operations.

The successful candidate will provide strategic leadership and operational direction to Banquet Supervisors, Warehouse Supervisors, Team Leaders, and Leadmen, ensuring seamless event execution, operational efficiency, and exceptional client satisfaction.

Key Responsibilities

• Strategic Leadership & Operations: Lead, plan, and oversee the overall operations of the Banquet Service Department, ensuring alignment with company objectives, service standards, and operational targets.

• Banquet & F&B Management: Direct the planning, coordination, and execution of on-site and off-site catering events, ensuring excellent food and beverage service and client satisfaction.

• Warehouse & Inventory Management: Oversee equipment readiness, inventory control, asset management, maintenance, and proper handling of banquet supplies and materials.

• Logistics & Resource Planning: Supervise event logistics, transportation, manpower deployment, equipment dispatch, and resource allocation to ensure timely and cost-efficient operations.

• Team Leadership & Development: Provide direction, coaching, performance management, and professional development to supervisors, leadmen, and operational staff.

• Cross-Functional Coordination: Collaborate closely with Sales, Event Specialists, Kitchen Production, Purchasing, and other departments to ensure seamless event execution.

• Operational Excellence: Establish and improve standard operating procedures, service quality, productivity, cost control, and operational efficiency.

• Client Relations & Problem Resolution: Manage operational concerns, address client feedback, and implement corrective measures to maintain high service standards.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field.

• At least 5 years of relevant experience in banquet operations, catering, hospitality, or food and beverage management, including supervisory or managerial experience.

• Proven experience managing large-scale events, banquet service teams, warehouse operations, and logistics.

• Strong leadership, strategic planning, decision-making, and people management skills.

• Solid understanding of banquet operations, F&B service standards, inventory management, manpower planning, and cost control.

• Excellent communication, organizational, problem-solving, and interpersonal skills.

• Ability to manage multiple events, tight deadlines, and last-minute operational requirements.

• Experience in large-scale catering and off-site banquet operations is a strong advantage.