Banquet Operations Leader: Elevate Events & Guest Experience

Landry's; Portland (OR); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Training

Career growth

Employee discounts

Health plans

Dental & Vision

Life & STD

FSA & 401k

Paid sick leave

Paid time off

Bonus potential

Job summary

Jake’s Grill in Portland seeks an experienced Banquet Operations Manager to oversee all banquet functions from planning to execution, lead and develop staff, and uphold high standards for service, food quality and operational performance.

You will collaborate with Front of the House and event teams, manage inventory and vendor relations, and ensure exceptional guest experiences through hands-on leadership and meticulous attention to detail.

Qualifications

• 3+ years of restaurant, event or banquet management experience in a restaurant or hotel operation.
• Ability to write business correspondences and understand Banquet Event Orders (BEOs).
• Ability to coordinate and communicate professionally with departments, guests, clients and vendors.
• Knowledge of presentation audio/visual technology is a plus.
• Stable and progressive work history; strong work ethic.

Responsibilities

• Oversee all banquet functions from organization to execution, including creation of maps for clients.
• Coordinate with Front of the House and other property events as needed.
• Train staff to ensure guest satisfaction with a hands-on, lead-by-example management style.
• Inventory banquet supplies and equipment.
• Manage POS system for event invoicing and payments.
• Partner with local vendors to secure rentals for varied equipment/supplies.
• Hire and manage banquet staff, schedule and develop teams, and arrange temporary staff as needed.
• Conduct client visits to build private dining sales.

Skills

Banquet management

Staff leadership

Operations coordination

Vendor relations

Guest satisfaction

Job description

Jake’s Grill in Portland seeks an experienced Banquet Operations Manager to oversee all banquet functions from planning to execution, lead and develop staff, and uphold high standards for service, food quality and operational performance.

You will collaborate with Front of the House and event teams, manage inventory and vendor relations, and ensure exceptional guest experiences through hands-on leadership and meticulous attention to detail.