Banquet Manager

Santa Claran; New Mexico; On-site; USD 50,000 - 70,000; Full time

Job summary

Santa Claran in New Mexico is seeking a Banquet Manager to oversee banquet operations both on and off site. This position is responsible for staff selection, training, and ensuring high service standards while managing customer satisfaction and payments.

The ideal candidate will have at least 5 years of full-service banquet management experience and a strong focus on guest services. The role requires a combination of managerial skills, interpersonal communication, and financial acumen.

Qualifications

• Minimum of 5 years Full-Service Banquet Management experience.
• Ability to read and interpret safety rules and procedure manuals.
• Ability to work with mathematical concepts.

Responsibilities

• Manage day-to-day operation of the banquet area.
• Conduct training and evaluation of all employees.
• Source and promote new business.
• Proactively address customer issues.

Skills

Exceptional guest service

Advanced knowledge of MS Excel

Strong interpersonal communication

Financial math and cash handling

Education

High School Diploma

Hospitality Management Degree

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.

SUMMARY

The Banquet Manager is responsible for banquet operations both on and off site, including staff selection, training, development, and ongoing coaching of all staff in the assigned Area of Responsibility (AOR). The Manager drafts and monitors weekly staff schedules, interacts with Back of House, other departmental leaders and guests, ensures satisfaction, and secures payments before deadlines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Managing day-to-day operation of their AOR in accordance with established policies and procedures.
• Compiling variance reports, weekly management reports, daily communication logs, and other required reports.
• Conducting training and evaluation of all employees in their AOR to ensure compliance with policies and prevention of errors.
• Collaborating with Director and Human Resources to handle personnel changes.
• Adhering to controls for all phases of their AOR in an economical manner while maintaining standards.
• Maintaining an efficient scheduling program to ensure high service standards with minimal labor cost.
• Source, communicate, and promote new business with Director, Executive Chef, and General Manager; draft and calculate banquet event orders.
• Proactively and timely addressing all customer issues to ensure corrections are made.
• Other duties as assigned by the Food & Beverage Director, Human Resources, and SCDC leadership.

ADDITIONAL SKILLS AND ABILITIES

Ability to manage in a diverse environment focused on exceptional guest service; clear written and verbal English; advanced knowledge of MS Excel, Word, Outlook (basic required); strong interpersonal communication; general to advanced financial math and cash handling.

EDUCATION / EXPERIENCE

High School Diploma or equivalent. Hospitality Management Degree preferred but not required.

Minimum of 5 years Full-Service Banquet Management experience.

SUPERVISORY RESPONSIBILITIES

Supervise banquet staff to ensure readiness for shifts and provide necessary tools for performance and guest satisfaction.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; speak effectively before groups.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts including probability, statistics, fractions, percentages, ratios, and proportions.

REASONING ABILITY

Ability to define problems, collect data, establish facts, draw conclusions, interpret technical instructions in mathematical or diagram form, and handle multiple variables.

PHYSICAL DEMANDS

Use hands, fingers, arms to handle objects; talk or hear; stand and walk; vision for close and distance, color, peripheral, depth perception, and focus adjustment.

WORK ENVIRONMENT

Exposure to secondhand cigarette smoke; moderate to loud noise.