Events & Outlets Operations Manager

Arlo Hotels; New York (NY); On-site; USD 80,000 - 90,000; Full time

Job summary

Arlo Hotels is seeking a dynamic Banquet Manager to oversee all banquet, meeting, conference, and special event operations. Reporting to the Director of Food & Beverage, you will lead banquet service staff, ensuring exceptional guest experiences and operational excellence across events.

You will collaborate with the Event Service Manager and culinary team to optimize service, efficiency, and profitability while maintaining brand standards and compliance with health and safety regulations.

Qualifications

• At least 4 years of progressive experience in a hotel or related field.
• Previous supervisory responsibility preferred.
• Knowledge of service standards and different service types.
• Full-time availability, including nights, weekends and holidays.

Responsibilities

• Oversee the setup, execution, and breakdown of all banquet and catering events.
• Ensure events are executed according to BEOs, hotel standards, and guest expectations.
• Conduct pre-shift meetings to review event details and staffing.
• Monitor service and address guest concerns and operational challenges.
• Collaborate with culinary and event teams to ensure seamless service and guest satisfaction.

Skills

Team leadership

Guest service

Communication

Multitasking

Job description

Location:Arlo Williamsburg

Job Type: Full Time

Reports to: Director of Food and Beverage

• Works Closely With: Event Service Manager, Executive Chef, Catering Sales Team, Conference Services Team, and Hotel Operations Leadership

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Banquet Manager.Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”…..

The Banquet Manager is responsible for the successful execution of all banquet, meeting, conference, and special event operations within the hotel. Reporting directly to the Director of Food & Beverage, this position oversees banquet service staff, ensures exceptional guest experiences, and maintains operational excellence across all event functions.

The Banquet Manager works closely with the Event Service Manager to ensure seamless communication between event planning and event execution, delivering exceptional service while maximizing efficiency, profitability, and guest satisfaction.

RESPONSIBILITIES AND AUTHORITIES:

Event Execution & Service Leadership

• Oversee the setup, execution, and breakdown of all banquet and catering events.
• Ensure all events are executed according to banquet event orders (BEOs), hotel standards, and guest expectations.
• Conduct pre-shift meetings to review event details, service standards, and staffing assignments.
• Monitor service throughout events and proactively address guest concerns and operational challenges.
• Ensure proper room setups, service timelines, and presentation standards are consistently achieved.

Team Leadership & Development

• Recruit, train, coach, and supervise banquet service staff.
• Develop employee schedules based on business demand and labor budgets.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Foster a positive, service-oriented culture focused on teamwork, accountability, and guest satisfaction.
• Ensure compliance with all company policies, safety standards, and labor regulations.

Collaboration & Communication

• Partner closely with the Event Service Manager to review upcoming events, client expectations, special requests, and operational requirements.
• Attend weekly event and operational meetings to ensure alignment between sales, event planning, culinary, and banquet operations.
• Collaborate with the culinary team to ensure seamless food production and service execution.
• Maintain strong communication with front office, housekeeping, engineering, and other hotel departments to support event success.

Financial & Operational Management

• Manage banquet labor costs while maintaining service standards.
• Monitor inventory levels and oversee the proper use and maintenance of banquet equipment, supplies, linens, and service ware.
• Assist with forecasting staffing needs based on business levels and event schedules.
• Ensure accurate payroll and scheduling administration.

Quality Assurance & Compliance

• Maintain compliance with health, safety, sanitation, and alcohol service regulations.
• Ensure banquet spaces and equipment are maintained in excellent condition.
• Uphold hotel brand standards and service expectations at all times.
• Monitor guest satisfaction and implement improvements as needed.

Food & Beverage Venue Support

• Support the overall Food & Beverage operation by assisting in the management of F&B outlets as business levels and operational needs require.
• Serve as Manager on Duty for Food & Beverage venues during periods of high volume, staffing shortages, special events, or other operational demands.
• Provide floor management support, including guest relations, service oversight, staff supervision, and resolution of service issues.
• Collaborate with outlet managers and department leadership to ensure consistent service standards and guest experiences across all Food & Beverage operations.
• Assist with employee coaching, shift leadership, and operational execution within F&B venues as assigned.
• Maintain flexibility to support the broader Food & Beverage team and contribute to the achievement of departmental goals beyond banquet operations.

Qualifications:

• At least 4 years of progressive experience in a hotel or a related field.
• Previous supervisory responsibility preferred.
• Strong knowledge of service standards, and different service types
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
• Extended length shifts sometimes required based on bookings and business needs.
• Full time availability, including nights, weekends and holidays as required by business needs.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.

Salary: 80k-90k per year.