Banquets Operation Manager

Job Description The Banquet Operations Manager manages the daily operations of banquet and event services within the hotel. This role ensures that all meetings, conferences, weddings, and special events are executed smoothly and professionally. The position requires close collaboration with the Food & Beverage, Kitchen, Sales, and Events teams to ensure service excellence, operational efficiency, and a memorable guest experience. Responsibilities • Manage and supervise all banquet operations and event service activities. • Ensure banquet events are set up and executed according to guest requirements and hotel standards. • Coordinate with the Sales, Events, and Culinary teams to ensure successful event delivery. • Monitor service quality and guest satisfaction throughout all functions. • Develop and implement operational procedures to improve efficiency and service standards. • Prepare staffing schedules and ensure adequate manpower for events. • Train, coach, and evaluate banquet team members to maintain high performance levels. • Oversee banquet equipment, inventories, and supplies. • Ensure compliance with health, safety, hygiene, and hotel policies. • Control labor and operational costs while achieving departmental revenue targets. • Handle guest complaints and resolve operational issues promptly and professionally. • Prepare operational reports and provide recommendations for continuous improvement. Qualifications • Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field. • Minimum 3-5 years of experience in Banquet Operations or Food & Beverage Operations within a hotel environment. • Previous supervisory or managerial experience is required. • Strong leadership and team management skills. • Excellent communication and interpersonal abilities. • Good understanding of banquet setup, service standards, and event management. • Strong organizational and problem-solving skills. • Ability to work under pressure and manage multiple events simultaneously. • Proficiency in hotel management systems and Microsoft Office applications. • Fluent in English; additional languages are an advantage.

Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field. Minimum 3-5 years of experience in Banquet Operations or Food & Beverage Operations within a hotel environment. Previous supervisory or managerial experience is required. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Good understanding of banquet setup, service standards, and event management. Strong organizational and problem-solving skills. Ability to work under pressure and manage multiple events simultaneously. Proficiency in hotel management systems and Microsoft Office applications. Fluent in English; additional languages are an advantage.

Manage and supervise all banquet operations and event service activities. Ensure banquet events are set up and executed according to guest requirements and hotel standards. Coordinate with the Sales, Events, and Culinary teams to ensure successful event delivery. Monitor service quality and guest satisfaction throughout all functions. Develop and implement operational procedures to improve efficiency and service standards. Prepare staffing schedules and ensure adequate manpower for events. Train, coach, and evaluate banquet team members to maintain high performance levels. Oversee banquet equipment, inventories, and supplies. Ensure compliance with health, safety, hygiene, and hotel policies. Control labor and operational costs while achieving departmental revenue targets. Handle guest complaints and resolve operational issues promptly and professionally. Prepare operational reports and provide recommendations for continuous improvement.