Banquet/Food & Beverage Manager

Westmont Hospitality Group; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Embassy Suites by Hilton Tampa Airport Westshore Hotel seeks an experienced Banquet Manager to lead the Food & Beverage banquet team. You will oversee event setup, service, and post-event cleanup while coordinating with kitchen, service, and engineering staff to ensure flawless execution.

The role emphasizes strong leadership, guest relations, and adherence to safety and alcohol-service standards in a fast-paced hotel environment.

Qualifications

• Two or more years of banquet manager and/or banquet captain experience.
• Familiarity with hospitality industry practices.
• Safe Serve certification is highly preferred.

Responsibilities

• Record and communicate guest orders to kitchen and staff.
• Oversee banquet and breakfast service; manage side work.
• Monitor POS transactions for accuracy and efficiency.
• Ensure compliance with alcohol service regulations.
• Oversee banquet events setup, service, and breakdown.

Skills

Banquet management

Leadership

English communication

Tools

Delphi system

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full time Salaried Tampa, FL, US

Position:

Hotel:

Embassy Suites by Hilton Tampa Airport Westshore Hotel

Department:

Food & Beverage

Reports to:

Executive Chef/Sous Chef

Embassy Suites by Hilton Tampa Airport Westshore Hotel is an all-suites hotel located in Tampa’s Westshore business district, near Tampa International Airport, shopping, and local attractions. The hotel offers 269 spacious suites, an on-site restaurant and bar, 10 meeting rooms encompassing 10,000 square feet, complimentary made-to-order breakfast, and an evening reception. With its convenient location and commitment to warm hospitality, the hotel welcomes business travelers, leisure guests, and groups seeking comfort, convenience, and quality service.

Job Summary

This job description summarizes the primary responsibilities and qualifications for this position. It is not intended to include every duty or qualification that may be required now or in the future. The hotel operates 24 hours a day, seven days a week; therefore, operational demands may require flexibility in shift schedules, starting times, and weekly hours.

Essential Duties and Responsibilities

• Ensure guest orders are accurately recorded, confirmed, and communicated to the kitchen staff.
• Oversee the Breakfast staff, ensuring all side work is completed, including replenishing condiments, restocking supplies, and maintaining service standards.
• Monitor point-of-sale transactions to ensure orders are entered correctly and processed efficiently from outlets, i.e., bar, restaurant, room service.
• Ensure compliance with all applicable state, federal, and company regulations regarding alcohol service, including the responsible service of alcoholic beverages.
• Oversee food and beverage preparation and service for restaurant operations, banquets, and catered events, ensuring compliance with banquet event orders, catering procedures, quality standards, and service expectations.
• Supervise function room setup, including placing linens, silver, China, and glassware according to event order specifications. Visually inspect function rooms and equipment before functions for cleanliness, proper inventory, and setup.
• Communicate verbally during the function with the kitchen, service, convention services, and engineering staff, as well as the guest host, to ensure timely execution, quality service, and adherence to all applicable federal, state, and local safety and health regulations and corporate standards.
• Supervise cleanup of function room and proper breakdown and storage of equipment
• Enter billing information in the Delphi system to generate a final guest check. Process payroll for each event, which includes calculating the number of hours worked and gratuity distribution.
• Request supplies and linens to maintain banquet pars.
• Attend BEO meetings and pre-con meetings in addition to weekly staff and daily stand-up.
• Assist servers and captains with the execution of events according to the Banquet event order.
• Communicates effectively both verbally and in writing to provide clear direction to staff. Assigns and instructs all direct reports in details of work. Observes performance and encourages improvement.
• Ensures regular ongoing communication is happening in all areas of responsibility to create awareness of business objectives and communicate expectations, recognizing performance and producing desired results. Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team.
• Actively solicits feedback, utilizes an “open door” policy, and reviews team member satisfaction results to identify and address team member problems and concerns. Ensures team members are treated fairly and equitably.
• Celebrates successes and publicly recognizes the contributions of team members.
• Conduct regularly scheduled meetings with the Banquet staff to provide organizational information and educate associates on changes
• Ensure guest checks are presented accurately and promptly and that established payment procedures are followed.
• Ensure company policies, procedures, and established service standards consistently.
• Ensure team members follow safety and security procedures and understand department fire prevention and emergency protocols.
• Ensure all team members maintain a neat, clean, and well-groomed appearance in accordance with the team member grooming guidelines.
• Perform other related duties as assigned by hotel management.

Knowledge, Skills, and Abilities

• Must have two or more years of banquet manager and/or banquet captain experience, preferably in a hotel environment.
• Familiarity with the hospitality industry practices is highly preferred.
• Thorough knowledge of applicable state, federal, and company regulations regarding the responsible service of alcoholic beverages.
• Safe Serve certification is highly preferred.
• Strong knowledge of food and beverage preparation, service standards, guest relations, and professional etiquette.
• Knowledge of appropriate table settings, service ware, and restaurant/banquet service procedures.
• Ability to communicate effectively in English, understand guest inquiries, and provide clear instructions to team members.
• Ability to operate beverage equipment, including coffee makers and related service equipment.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to supervise, train, coach, and motivate team members while maintaining high standards of service, accountability, and professionalism.
• Ability to manage competing priorities in a fast-paced hotel environment while maintaining a strong focus on guest satisfaction.

Physical Demands

Frequent walking, standing, sitting, hearing, talking, smiling. Lifting/pushing of objects weighing up to one hundred (100) pounds