Banquets and F&B Operations Manager

Socket.dev; Chicago (IL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Paid time off

401(k) with company match

Employee discounts

Job summary

The Blackstone Hotel in Chicago, IL is seeking a Banquet Operations Manager to supervise daily banquet and F&B operations, ensuring SOP compliance and exceptional guest service across events.

You will review BEOs, manage staff schedules for 5–50 associates, monitor budgets, and coordinate with customers and management to deliver high-quality events. Equal opportunity employer with opportunities for growth.

Qualifications

• Two to three years in a related position.
• Experience managing banquet operations.
• Strong knowledge of catering and F&B management.

Responsibilities

• Supervise the daily operations of banquets and/or food and beverage operation to ensure compliance with SOPs and high service levels.
• Meet with customers to review Banquet Event Orders and address changes or issues.
• Calculate and review banquet checks for accuracy and collect payments.
• Prepare daily gratuities and payroll reporting to the Controller’s department.
• Monitor sanitation and maintenance of banquet and outlet areas and equipment.
• Analyze banquet orders and set-ups and ensure proper execution.
• Set tables correctly and ensure consistent seating layouts.
• Coordinate with customers, managers, and staff to meet/exceed expectations.
• Able to work flexible shifts including mornings, afternoons, evenings, weekends, and holidays.
• Review schedules, equipment, and supplies to ensure quality events daily.
• Control banquet budgets to maximize revenue and minimize expenses while delivering quality service.
• Implement company programs and resolve daily operational issues per SOPs.

Skills

Banquet operations

Staff supervision

Budget management

Customer service

F&B knowledge

Education

Post-high school education

Job description

Description

About The Property & Employer

The Blackstone, Autograph Collection is proudly owned and operated by Vinayaka Hospitality (VH). As the managing company, VH serves as the employer and is responsible for all employment-related decisions, including hiring, compensation, benefits, and workplace policies.

Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. With a passion for hospitality and a practical, results-driven approach to hotel management, VH collaborates with leading global brands - including Hilton, Marriott, Hyatt, and Wyndham to successfully manage a growing portfolio of properties across diverse markets.

We are proud to welcome The Blackstone Hotel to our portfolio as part of our continued expansion. Located on Michigan Avenue in downtown Chicago, The Blackstone is one of the city’s most iconic historic hotels. Originally opened in 1910, it has long been recognized as a landmark in Chicago hospitality, known for hosting presidents, dignitaries, and distinguished guests from around the world. Today, it offers a unique blend of timeless character and modern sophistication.

At VH, we are committed to growth—both for our properties and our people. We take a proactive and agile approach to sales, marketing, and revenue strategy, allowing us to adapt quickly to changing market conditions. Equally important, we invest in our associates by creating an environment where individuals can grow, succeed, and make a meaningful impact.

We are an equal opportunity employer committed to fostering a diverse and inclusive workplace.

Benefits

Eligible team members may have access to a comprehensive benefits package, which may include:

• Medical, dental, and vision insurance
• Paid time off (vacation, sick time, holidays)
• Six paid company holidays and one floating holiday
• 401(k) with company match (up to 4%)
• Life and disability insurance
• Employee assistance programs
• Employee discounts (hotel and travel discounts)

Eligibility for benefits may vary based on position, employment status, and tenure.

ESSENTIAL RESPONSIBILITIES

• Supervise the daily operations of banquets and or food and beverage operation to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Monitor and control the maintenance/sanitation of the banquet and outlet areas and equipment to protect the assets and ensure quality service.
• Analyze banquet event orders or private dining orders, read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

Five to fifty associates.

Requirements

Education/Formal Training

One to two years of post high school education.

Experience

Two to three years in a related position with this company or other organization(s).

Knowledge/Skills

• Advanced knowledge of the principles and practices within catering and food and beverage.
• Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
• Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations.
• Excellent hearing necessary for verbal interaction with guests and associates.
• Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Physical Demands

• Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.
• Mobility -ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).
• Climbing stairs up to approximately 55 steps 3-5% of 10 hours.

Environment

• Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.
• Inside 90% of 10 hour shift.
• Outside 10% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.