Banquet Manager

The Dalmar, Fort Lauderdale, a Tribute Portfolio Hotel; Fort Lauderdale (FL); On-site; USD 55,000 - 70,000; Full time

Job summary

The Dalmar, Fort Lauderdale, a Tribute Portfolio Hotel, seeks a Banquet Manager to lead the banquet department, ensuring guest satisfaction and compliance with safety and sustainability standards.

You will hire and train staff, coordinate with catering, supervise function room setup, and manage service delivery during events, while upholding cash handling policies and SOX compliance.

Qualifications

• Bachelor’s degree preferred.
• 3–5 years banquet experience required.
• Strong guest service and leadership skills.

Responsibilities

• Interview, hire, train, evaluate performance, resolve problems, communicate openly, and administer discipline when appropriate.
• Maintain positive guest relationships and ensure banquet functions meet guest specifications.
• Collaborate with catering to address service gaps and ensure smooth communications.
• Supervise and inspect function-room setup for cleanliness and inventory.
• Oversee serving staff to comply with regulations in serving alcohol.
• Ensure cash-handling policies are followed and SOX compliance is maintained.
• Enter billing into POS to generate final guest checks.
• Check staff attendance and reassign servers to maintain quality service.
• Set and maintain service standards through ongoing staff training.
• Follow safety protocols, wear PPE, and comply with MSDS/OSHA.
• Perform other duties as requested by management.

Skills

Banquet operations

Education

Bachelor’s degree

Job description

Opportunity: Banquet Manager

Manage banquet department operations in accordance with established guest service and sustainability standards.

Potential Career Path

Restaurant Manager – Director of Catering –Director of Food and Beverage

Opportunity: Banquet Manager

Manage banquet department operations in accordance with established guest service and sustainability standards.

Potential Career Path

Restaurant Manager – Director of Catering –Director of Food and Beverage

Essential Job Functions

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Maintain positive guest relationships and ensure banquet functions are executed in accordance with guest specifications.
• Work closely with the catering department to address service deliver or communication gaps.
• Supervise and visually inspect the set-up of function rooms to ensure cleanliness and proper inventory.
• Oversee serving staff to ensure that all federal, state, local and corporate regulations and policies are adhered to in the serving of alcoholic beverages.
• Ensure that cash handling policies and procedures are followed by all banquet staff in cash handling positions. Abide by all accounting policies and practices to ensure SOX compliance.
• Enter billing information into point of sale system in order to generate a final guest check.
• Check staff attendance according to schedules, and adjust and reassign server stations, as necessary, in order to provide quality service during functions.
• Set and maintain service standards through continued training of core staff utilizing in service meetings.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• Bachelor’s Degree preferred.
• 3 to 5 years Banquet experience required.

Work Environment and Context

• Work schedule varies and may include working on holidays, alternate shifts and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It