Banquets Manager

Fortune Bay Resort Casino; Tower (MN); On-site; USD 46,000 - 69,000; Full time

Job summary

Fortune Bay Resort Casino in Tower, MN is seeking a Banquet Manager to lead the Banquet Department, ensuring outstanding service, top quality food, and strict sanitation while achieving revenue, cost and payroll targets.

You will supervise staff, plan venue layouts, coordinate events from inquiry to bill, manage budgets, and work with clients and the culinary team to deliver memorable experiences for tribal and resort events.

Qualifications

• Two years of experience in a business office setting in customer service.
• High school diploma or GED.
• Demonstrated knowledge of managing a Banquet Department.
• Strong leadership and public relations abilities.
• Effective oral and written communication.
• Self-motivated, success oriented, well organized, detail oriented.
• Proficient in Microsoft Office and Excel.
• Ability to work under pressure and meet deadlines.

Responsibilities

• Oversee all aspects of the Banquet Department and achieve revenue, cost, and payroll objectives.
• Ensure service quality, guest satisfaction, and sanitation standards.
• Coordinate setup, service of events and liaise with clients.
• Manage budgets, inventory, and supplies for the Banquet Department.
• Lead hiring, training, performance reviews, and staff development.
• Attend weekly Banquet Events Order (BEO) meetings and resort meetings.
• Plan venue layouts, décor, and staff coverage for events.
• Work with culinary team to meet food and beverage needs.
• Respond to client complaints and provide after-sales support.
• Maintain health and safety compliance.

Skills

Customer service

Leadership

Communication

Attention to detail

Teamwork

Public relations

Problem solving

Organization

Education

High school diploma or GED

Tools

Microsoft Office

Excel

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.

Banquets Full Time Tower, MN, US

Salary Range: $46,020.09 To $69,030.14 Annually

Job Description & Core Responsibilities

Reports To: Director of Food and Beverage

FLSA Status: Exempt

Pay Grade: 2

Gaming Class: Compact/Gaming

Salary Range: $46,020 - $69,030

Typical Starting Wage Range: $46,020 - $57,525

Application Deadline: 11/19/2026

Position Summary:

The Banquet Manager is responsible for overseeing and providing direction for all aspects of the Banquet Department, emphasizing outstanding service, exceptional product quality and a high standard of sanitation, while meeting all revenue, profit, cost, and payroll objectives.

Core Duties and Responsibilities:

• Ensure quality levels of service, products, and guest satisfaction.
• Research and recommend concept suggestions, develop and design signature items for the Banquet Department, continually update these, staying ahead of the rest of the market.
• Coordinate the preparation, presentation and service of the food and beverage products in the Banquet Department to ensure highest quality at all times.
• Handle sales, billing and the execution of all Bois Forte and other tribally sponsored events as well as internal events.
• Establish and maintain effective employee relations.
• Conduct such functions as interviewing, hiring, new employee training, ongoing training for current employees, performance appraisals, coaching and counseling, and progressive discipline to ensure appropriate staffing and productivity levels. Consult with Human Resources, as appropriate in performing these duties as they relate to the Banquet Department.
• Attend weekly Banquet Events Oder (BEO) Meeting and monthly Resort Meetings.
• Schedule and facilitate regular Banquet Department meetings to keep staff informed of upcoming events.
• Conduct daily physical checks of Banquet spaces and meeting rooms to ensure readiness for “pop‑up” meetings.
• Prepare an annual budget to include payroll expense, all other expense lines and make recommendations for capital expenditures as they relate to the Banquet Department.
• Manage the Banquet Department budget to include taking regular inventory and ordering of supplies, decorations, linens, China, cutlery, glassware and equipment.
• Maintain and apply a thorough knowledge of all health and safety requirements.
• Develop and maintain excellent service standards and departmental SOP’s.
• Accommodate special requests as appropriate and handle guest complaints.
• Work with clients from the point of initial contact through the billing and closing out of payment. This includes creation of hotel blocks, maintaining regular communication with clients, completing Banquet Events Orders, providing property showings, and arranging for and attending food tastings.
• Plan venue layouts, set up, scheduling to ensure staff coverage, décor, etc.; Draft diagrams to inform staff or set up needs; Ensure proper and prompt tear down and clean up after all events.
• Fully execute all Banquet Request Orders paying close attention to all details.
• Work closely with the culinary team to ensure that all food and beverage needs are met.
• Maintain knowledge of menu options and food trends to sell to clients.
• Respond to client complaints and provide after sales support as appropriate.
• Execute meal set up and serving.
• Provide monthly sales reports to include client feedback and financials.
• Attend all scheduled events to greet clients upon arrival and ensure set up needs are met.
• Perform other duties as assigned.
  
• Meets the company’s guest service standards.
• Demonstrates teamwork/gets along well with co-workers.
• Is reliable and dependable.
• Follows company and departmental policies and procedures.
• Demonstrates a positive attitude.
• Responds well to constructive criticism.
• Demonstrates expertise in his/her field.
• Demonstrates competence in fulfilling the duties outlined in his/her job description.
• Demonstrates a willingness to learn and accept new challenges.
• Projects a professional image.
• Demonstrates a high level of integrity.
• Holds him/her staff accountable.
• Fosters a healthy work environment in his/her department.
• Effectively executes plans and follows through on commitments.
• Demonstrates self‑awareness.
• Demonstrates emotional intelligence.

Qualifications – Education and Experience:

Minimum Qualifications:

• Two (2) years of experience in a business office setting in the customer service field.
• High school diploma or GED.
• Demonstrated knowledge of, and the ability to efficiently manage a Banquet Department.
• Demonstrated leadership and motivational abilities and a positive public relations attitude.
• Ability to communicate effectively, both oral and written.
• Self-motivated and success oriented.
• Well organized and pays close attention to detail.
• Proficiency in Microsoft and Excel.
• Ability to work well under pressure and meet required deadlines.

Preferred Qualifications:

• Five (5) years of experience in a comparable position.

The work environment is fast-paced and requires overall good mental and physical health.

Physical Demands:

Job-specific abilities and requirements include :

Ability to stand and walk for extended periods of time.
Ability to lift up to 50 pounds.
Ability to endure harsh weather conditions.
Ability to climb ladders.
Ability to drive with a valid driver’s license.
Ability to work in tight spaces.
Ability to perform repetitive motion from use of a computer.
Ability to crouch, crawl, and kneel.
Ability to tolerate various scents, noises, and bright lights.

Preference:

It is the policy of the Bois Forte Band, pursuant to tribal and federal law, to give preference to qualified Native Americans in hiring, promotion, and departmental transfers. Preference will be extended to members of the Bois Forte Band, members of other federally recognized tribes and to status Natives born in Canada.