Banquet Manager

Ontario Airport Hotel & Conference Center; Ontario (CA); On-site; USD 70,000 - 75,000; Full time

Job summary

Ontario Airport Hotel & Conference Center is seeking a Banquet Manager to direct all banquet, catering, conference, and special event operations, ensuring exceptional service and luxury standards. You will lead the banquet team, coordinate with Sales, Culinary, and other departments, and manage labor costs while delivering memorable guest experiences.

The role requires overseeing event execution, reviewing BEOs, and maintaining high service quality across weddings, meetings, and conferences,

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum 3–5 years of banquet, catering, F&B, or event management experience in upscale settings.
• Previous leadership or supervisory experience required.

Responsibilities

• Direct and oversee banquet functions, meetings, conferences, weddings, and catered events.
• Review BEOs and function sheets for operational readiness and accuracy.
• Coordinate with Sales & Catering, Culinary, and other departments to fulfill event requirements.
• Conduct post-event evaluations and implement improvements to guest satisfaction and efficiency.
• Attend weekly BEO meetings and planning sessions.
• Lead and develop banquet team members and manage staffing.

Skills

Leadership

Team development

Communication

Organizational skills

Time management

Problem solving

Attention to detail

Adaptability

Collaboration

Education

Bachelor's degree in Hospitality Management, Business Administration, or related field

Tools

Hospitality management systems

Catering software

Microsoft Office

POS systems

Job description

BANQUET MANAGER

Reports To Director of Food & Beverage

FLSA Status Exempt

Department Food & Beverage

Location Ontario Airport Hotel & Conference Center (Soon to be Hyatt Regency Ontario)

Salary Range $70,000 - $75,000

Effective Date 08/24/2026

Position Summary

The Banquet Manager is responsible for directing and overseeing all banquet, catering, conference, and special event operations within the hotel. This position ensures exceptional service delivery, operational excellence, and memorable guest experiences while maintaining luxury hospitality standards. The Banquet Manager provides leadership to banquet team members, coordinates event execution with internal departments, manages labor and operating costs, and serves as the primary operational contact for clients during events. This position collaborates closely with Food & Beverage, Culinary, Sales & Catering, and Hotel Leadership to ensure seamless execution of all functions and events.

Essential Duties and Responsibilities

• Event Operations & Execution
• Direct and oversee the successful execution of banquet functions, meetings, conferences, weddings, and special events.
• Review all Banquet Event Orders (BEOs) and function sheets to ensure operational readiness and accurate event execution.
• Coordinate with Sales & Catering, Culinary, Conference Services, Engineering, and other departments to ensure all event requirements are fulfilled.
• Conduct thorough inspections of banquet rooms, function spaces, and equipment to confirm proper setup, cleanliness, inventory levels, and presentation standards.
• Monitor banquet service to ensure food and beverage quality, timely delivery, and adherence to luxury hospitality standards.
• Ensure proper setup and breakdown of function rooms, equipment, decor, linens, and service stations.
• Conduct post-event evaluations and implement improvements to enhance guest satisfaction, quality, and operational efficiency.
• Attend weekly BEO meetings and other planning meetings as required.
• Guest Experience & Service Excellence
• Ensure exceptional guest service throughout all banquet and catered events.
• Serve as the primary on-site operational contact for event clients and group representatives.
• Anticipate guest and client needs and proactively address concerns to exceed expectations.
• Resolve guest and client complaints promptly, professionally, and effectively, notifying appropriate department leaders as needed.
• Maintain the highest standards of hospitality, professionalism, and service delivery.
• Foster a culture focused on creating memorable experiences for guests and clients.

Leadership & Team Development

• Recruit, train, coach, schedule, supervise, and develop banquet team members.
• Lead and motivate banquet associates by providing clear instructions, guidance, and performance expectations.
• Conduct pre-shift and event briefings to review function details, service standards, assignments, and operational priorities.
• Check attendance against schedules and adjust staffing, stations, and assignments as necessary to provide quality service.
• Manage staffing assignments and labor deployment to support efficient service, productivity, and budgetary goals.
• Foster a positive, professional, and cooperative work environment that promotes teamwork, productivity, morale, and employee engagement.
• Provide performance coaching and corrective action and recommend promotions, disciplinary action, or termination when appropriate and consistent with company policy.

Financial Management & Administration

• Manage banquet labor costs and staffing levels to meet financial objectives and budget expectations.
• Review banquet payroll in a timely and accurate manner.
• Monitor departmental productivity and identify opportunities to improve operational efficiency.
• Assist in developing departmental budgets, forecasts, and financial plans.
• Ensure tip and service charge distributions are logged accurately and supporting documentation is maintained for daily events.
• Support departmental revenue goals through efficient operations and exceptional event execution.

Inventory & Resource Management

• Oversee inventory and maintenance of banquet equipment, furniture, linens, service ware, decorations, and supplies.
• Ensure adequate inventory levels to support scheduled events and business demands.
• Coordinate with vendors and internal departments to secure necessary resources for banquet functions.
• Monitor equipment condition and report maintenance or replacement needs promptly.
• Ensure proper breakdown, storage, organization, and handling of banquet assets.

Compliance, Safety & Quality Assurance

• Ensure compliance with all federal, state, and local laws regarding food service, alcohol service, sanitation, health, and workplace safety.
• Enforce responsible alcohol service policies and ensure alcohol-related procedures are consistently followed.
• Implement and enforce hotel policies, departmental procedures, service standards, and corporate requirements.
• Conduct regular inspections to ensure cleanliness, sanitation, safety, and overall facility presentation.
• Promote a safe work environment and ensure team members follow established safety procedures.

Cross-Functional Collaboration

• Partner closely with the Director of Food & Beverage, Executive Chef, Sales & Catering Team, Conference Services, Engineering, Housekeeping, and other hotel departments.
• Communicate relevant information to outlet and hotel teams to support coordinated event execution.
• Verbally communicate in a calm, positive, and professional manner throughout each function to ensure timely execution and quality service.
• Support hotel-wide initiatives, VIP events, promotions, and special projects.
• Adapt quickly and remain receptive to changing priorities and operational needs while maintaining service excellence.
• Perform other duties as assigned by department managers and directors.

Qualifications

Education & Experience

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 3-5 years of banquet, catering, food and beverage, or event management experience in an upscale hotel, conference center, or luxury hospitality environment.
• Previous leadership or supervisory experience required.
• Experience managing large-scale events, conferences, weddings, and catered functions preferred.

Knowledge, Skills & Abilities

• Strong leadership, coaching, and team development skills.
• Excellent organizational, time management, and multitasking abilities.
• Strong interpersonal, written, and verbal communication skills.
• Knowledge of banquet operations, food and beverage service standards, BEOs, and event execution.
• Ability to work quickly and effectively in fast-paced, high-pressure environments while managing multiple priorities.
• Strong problem-solving, decision-making, and guest recovery skills.
• Understanding of budgeting, labor management, payroll, gratuity administration, and financial controls.
• Knowledge of food safety, sanitation, workplace safety, and alcohol service regulations.
• Proficiency with hospitality management systems, catering software, Microsoft Office applications, and POS systems.
• Ability to maintain professionalism, composure, and a positive demeanor under pressure.

Physical Requirements

• Ability to stand and walk for extended periods during events and throughout scheduled shifts.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Ability to bend, stoop, reach, and move banquet equipment as needed.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events.

Core Competencies

• Luxury Guest Service Excellence
• Event Planning & Execution
• Leadership & Team Development
• Financial & Business Acumen
• Communication & Relationship Building
• Operational Excellence
• Problem Solving & Decision Making
• Attention to Detail
• Adaptability & Flexibility
• Collaboration & Teamwork

Work Environment

Work is performed primarily within banquet facilities, conference spaces, meeting rooms, ballrooms, restaurants, and other hotel event venues. The position requires regular interaction with guests, clients, hotel management, vendors, and team members. The Banquet Manager must be available to support operations during evenings, weekends, holidays, special events, and peak business periods.

Source: Hospitality Online