Banquet Manager

Bozzuto's Inc.; Farmington (CT); On-site; USD 50,000 - 65,000; Full time

Job summary

Bozzuto's Inc. is seeking a Banquet Manager to lead front-of-house banquet operations for weddings, corporate functions, galas, and seasonal events. You will collaborate with Culinary, Sales, and leadership to ensure flawless delivery, strong guest satisfaction, and profitability.

The role requires managing labor budgets, staffing forecasts, and continuous optimization of service standards across high-volume events. Flexibility with schedule and environment is essential.

Qualifications

• Physical ability to lift and move heavy items as part of banquet service.
• Strong verbal and written communication with staff and hosts.
• Excellent organizational skills to manage multiple events and timelines.
• Capable of working in a team-based, high-pressure environment.
• Commitment to high quality service and guest experience.
• Promotes a culture of safety and adherence to policies throughout shifts.

Responsibilities

• Review BEOs to ensure accurate execution of event details.
• Lead pre-event meetings with staff and captains.
• Coordinate room setups per floor plans and specs.
• Oversee plated, buffet, reception, and action-station service.
• Manage event timing, service flow, and guest interaction.
• Act as primary operations contact during events.
• Recruit, train, schedule, and supervise banquet staff.

Skills

Physical abilities

Communication

Organizational skills

Teamwork

Quality

Safety culture

Job description

Position Overview:

The Banquet Manager is responsible for the overall planning, execution, and financial performance of banquet and catered events. This role leads front-of-house banquet operations while partnering closely with Culinary, Sales, and Club/Operations leadership to ensure flawless event delivery. The Banquet Manager oversees high-volume events including weddings, corporate functions, galas, golf outings, member events, and seasonal peak programming. Success in this role requires strong leadership, labor management, operational precision, and a commitment to exceptional guest and member experiences.

Responsibilities:

• Review and interpret Banquet Event Orders (BEOs) to ensure accurate execution of all event details
• Lead pre-event meetings with Captains and banquet staff
• Coordinate room setups according to floor plans and event specifications
• Ensure seamless execution of plated, buffet, reception, and action-station service
• Oversee event timing, service flow, and guest interaction throughout all functions
• Serve as primary operational contact during events
• Recruit, train, schedule, and supervise banquet captains, servers, bartenders, and support staff
• Conduct pre-shift meetings and ongoing coaching
• Maintain service standards, uniform compliance, and professional presentation
• Evaluate performance and provide corrective feedback when needed
• Support a culture of teamwork, urgency, and hospitality
• Manage banquet labor budgets to meet cost targets
• Forecast staffing needs based on event volume and seasonality
• Monitor overtime, productivity, and event-specific labor ratios
• Support revenue growth through service upselling and execution excellence
• Track and manage banquet supplies, rentals, and equipment expenses
• Ensure exceptional service standards at all events
• Address guest concerns promptly and professionally
• Maintain strong communication with event hosts, wedding planners, and corporate clients
• Uphold club/member service culture (if applicable)
• Ensure compliance with food safety, sanitation, and alcohol service regulations
• Maintain cleanliness and readiness of banquet facilities
• Oversee post-event breakdown and reset procedures
• Ensure proper storage and handling of equipment, linens, and service ware
• Performing any other tasks assigned by leadership

Experience:

• Preferred: Three (3) to five (5) year experience as a high-volume banquet/event management or related experience
• Preferred: Experience working high volume events (200+ guests, multi room or concurrent events)
• Preferred: Experience managing labor budgets and event profitability

Schedule:

• Days and start times TBD based on business needs
• 5-6 day work week
• Flexibility to work hours needed based on event schedules

Compensation:

• $50,000 - $65,000

Environment:

• Varying temperature controlled environments

Skills:

• Physical abilities: May be required to lift up to 35 - 45lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product - such as food trays, glass racks, silverware containers etc.; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
• Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis
• Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
• Working in a team based environment: Working independently and as a team player
• Quality: Maintain integrity and high standards from all perspectives
• Safety Culture: Maintain and drive safety policies; driving for accountability of safe practicesthroughout shift