Luxury Banquet Manager | High-Volume, Forbes Standards

Chuan Spa; United States; On-site; USD 69,000 - 86,000; Full time

Benefits offered by this job

Vacation Pay and Sick/Personal time

Paid Holidays

Medical, Dental and Vision Insurance

401k plan with Roth option and match

Free meals on duty

Uniforms provided

Free hotel stays and parking discounts

Job summary

The Langham, Chicago is seeking an experienced Banquet Manager to coordinate banquet department activities and deliver exceptional service in a luxury setting. You will ensure quality food, beverage and meeting room setups while maintaining Langham's brand and Forbes standards, directing staff, and engaging with guests.

Responsibilities include training, staff supervision, and collaboration with chefs and catering managers to exceed guest expectations in a high-volume environment.

Qualifications

• Experience as a manager in a high-volume upscale or luxury operation.
• Knowledge of food and beverage outlet operations and service standards.
• Ability to obtain government licenses or certificates as required.

Responsibilities

• Coordinate banquet department activities to ensure quality products and service.
• Finalize food, beverage and meeting room set-up requirements.
• Establish and maintain contact with guests at all functions.
• Communicate with executive and banquet chefs, staff, and catering managers.
• Train staff on Forbes service standards and ensure proper execution.
• Promote energy conservation and safety programs; manage peak periods.

Skills

F&B operations

Guest interaction

Math proficiency

Education

High school diploma or equivalent

College degree preferred

Job description

The Langham, Chicago is seeking an experienced Banquet Manager to coordinate banquet department activities and deliver exceptional service in a luxury setting. You will ensure quality food, beverage and meeting room setups while maintaining Langham's brand and Forbes standards, directing staff, and engaging with guests.

Responsibilities include training, staff supervision, and collaboration with chefs and catering managers to exceed guest expectations in a high-volume environment.