Banquet & Events Operations Leader

Al J. Schneider Co.; Louisville (KY); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

401k

Complimentary meal

Complimentary parking

Discounted bus pass

Job summary

The Galt House Hotel, located in downtown Louisville, seeks a Banquet Manager to oversee the daily activities of the Banquets/Events Department and ensure high-quality food, beverage, and service delivery in a coordinated, detail-focused environment.

Responsibilities include directing banquet operations, leading staff, coordinating with culinary and serving teams, managing equipment and space, and maintaining guest satisfaction while adhering to safety standards.

Qualifications

• 2+ years of experience in banquet management at a major property.
• Knowledge of food service and banquet equipment requirements.
• Knowledge of all health and safety regulations.
• Flexible schedule including nights, weekends and holidays.
• Ability to perform all duties of Banquet staff.
• Must be able to bend, push, pull, lift and stand up to 8 hours.

Responsibilities

• Provide strategic direction for the banquet.
• Advise associates of policies and procedures.
• Lead recruitment and training of teams.
• Manage banquet space, storage and layout.
• Develop and implement banquet beverage controls.
• Coordinate with staff for food, equipment, tables and chairs.
• Oversee maintenance of banquet equipment and cleanliness.
• Maintain inventory of props and enhancements.

Skills

Banquet management

Food service knowledge

Health and safety

Customer relations

MS Word & Excel

Tools

Microsoft Word

Microsoft Excel

Job description

The Galt House Hotel, located in downtown Louisville, seeks a Banquet Manager to oversee the daily activities of the Banquets/Events Department and ensure high-quality food, beverage, and service delivery in a coordinated, detail-focused environment.

Responsibilities include directing banquet operations, leading staff, coordinating with culinary and serving teams, managing equipment and space, and maintaining guest satisfaction while adhering to safety standards.