Banquets Catering - Manager, Banquets

Coury Hospitality; Amarillo, Northern (TX, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Coury Hospitality in Amarillo, TX seeks a Banquet Manager to plan, coordinate, and execute all banquet events with exceptional service and operational excellence. This role leads banquet and supports restaurant operations when needed.

You will manage event orders, supervise staff, train teams, control costs, and ensure food quality, safety, and guest satisfaction across meetings, conferences, weddings, and social events.

Qualifications

• Bachelor's degree in hospitality management or related field.
• 3–5 years of banquet or food & beverage management experience.
• Strong knowledge of banquet service standards and event operations.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple events simultaneously.
• Strong problem-solving and guest service skills.

Responsibilities

• Oversee the setup, service, and breakdown of all banquet events.
• Review banquet event orders (BEOs) and communicate details to staff.
• Ensure banquet rooms are prepared per event diagrams and timelines.
• Monitor event progress for seamless service and timely execution.
• Supervise banquet captains, servers, bartenders, and event staff.
• Recruit, train, and develop banquet team members.
• Schedule staff based on event needs and service levels.
• Provide leadership during events to ensure service excellence.

Skills

Leadership

Communication

Organizational skills

Multi-tasking

Guest service

Problem-solving

Education

Bachelor's degree in hospitality management or related field

Job description

BANQUET MANAGER

DEPARTMENT: Banquets

REPORTS TO: Director of F&B

STATUS: Exempt

POSITION SUMMARY:

The Banquet Manager is primarily responsible for the planning, coordination, and execution of all banquet events and functions at the property. This role ensures that meetings, conferences, weddings, and special events are delivered with exceptional service, attention to detail, and operational excellence. In addition to banquet responsibilities, the Banquet Manager serves as a key member of the Food & Beverage leadership team and will support restaurant operations when banquet events are not scheduled or business needs allow. This includes overseeing daily restaurant operations, supporting and developing Curators, maintaining exceptional Guest service, and ensuring high standards for food quality, cleanliness, safety, and financial performance. The Banquet Manager is expected to provide hands‑on leadership across both banquet and restaurant operations based on event schedules and the needs of the property.

PRIMARY JOB DUTIES:

• Oversee the setup, service, and breakdown of all banquet events including meetings, conferences, weddings, and social gatherings.
• Review banquet event orders (BEOs) and ensure all event details are communicated clearly to staff.
• Ensure banquet rooms are prepared according to event diagrams, timelines, and client specifications.
• Monitor event progress to ensure seamless service and timely execution.
• Supervise banquet captains, servers, bartenders, and event support staff.
• Recruit, train, and develop banquet team members.
• Schedule banquet staff based on event needs and service levels.
• Provide leadership and direction during events to ensure service excellence.
• Serve as the primary operational contact during events to ensure client satisfaction.
• Address guest concerns and resolve service issues quickly and professionally.
• Work closely with the Sales, Catering, and Event Planning teams to coordinate event logistics.
• Collaborate with the Culinary team to ensure food service is delivered efficiently and according to event schedules.
• Coordinate with the Engineering and Housekeeping teams for room setup and equipment needs.
• Maintain banquet inventory including linens, china, glassware, silverware, and service equipment.
• Ensure proper handling and storage of banquet supplies and equipment.
• Monitor banquet facilities to ensure cleanliness and organization.
• Assist with managing banquet labor costs and operational expenses.
• Monitor staffing levels to ensure efficient use of resources.
• Support revenue opportunities through exceptional event service.
• Ensure banquet operations comply with health, sanitation, and safety regulations.
• Maintain responsible beverage service standards.
• Ensure proper food handling procedures are followed.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• Bachelor's degree in hospitality management or related field preferred.
• 3–5 years of banquet or food & beverage management experience.
• Strong knowledge of banquet service standards and event operations.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple events simultaneously.
• Strong problem-solving and guest service skills.

PHYSICAL DEMANDS:

• Ability to lift up to 40 pounds occasionally.
• Frequent standing, walking, bending, and lifting during event setups and service.
• Ability to work extended hours including evenings, weekends, and holidays.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.