7 Banquet Operations Jobs

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. CANDIDATE PROFILE Education and Experience: High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Supporting Management of Department Operations and Inventories Manages departmental inventories and assets including par levels and maintenance of equipment. Conducts monthly department meetings with the Banquet captains and employees. Maintains attendance log for banquet employees. Maintains and enforces established sanitation levels. Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.). Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores. Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs). Uses banquet beverage Use records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory, and requisitioning liquor. Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction. Schedules banquet service staff to forecast and service standards, while maximizing profits. Participating in and Leading Banquet Teams Attends and participates in all pertinent meetings. Leads shifts and actively participates in the servicing of events. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation. Providing and Ensuring Exceptional Customer Service Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Conducting Human Resources Activities Interviews and hires Banquet captains and employees with appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Ensures employees understand expectations and parameters. Observes service behaviors of employees and provides feedback to individuals. Reviews comment cards and guest satisfaction results with employees. Participates in the development and implementation of corrective action plans. Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. CANDIDATE PROFILE Education and Experience: High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Supporting Management of Department Operations and Inventories Manages departmental inventories and assets including par levels and maintenance of equipment. Conducts monthly department meetings with the Banquet captains and employees. Maintains attendance log for banquet employees. Maintains and enforces established sanitation levels. Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.). Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores. Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs). Uses banquet beverage Use records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory, and requisitioning liquor. Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction. Schedules banquet service staff to forecast and service standards, while maximizing profits. Participating in and Leading Banquet Teams Attends and participates in all pertinent meetings. Leads shifts and actively participates in the servicing of events. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation. Providing and Ensuring Exceptional Customer Service Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Conducting Human Resources Activities Interviews and hires Banquet captains and employees with appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Ensures employees understand expectations and parameters. Observes service behaviors of employees and provides feedback to individuals. Reviews comment cards and guest satisfaction results with employees. Participates in the development and implementation of corrective action plans. Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

As a Banquets Manager , you will be responsible for the seamless execution of all banquet and event functions, ensuring a high-quality service that exceeds guest expectations. You will lead, motivate, and personally assist your team, managing financial and administrative responsibilities, protecting assets, and fostering clear communication across all stakeholders. This role is crucial in delivering memorable events while identifying training opportunities to continuously enhance departmental performance. Your Responsibilities Managing Banquet Operations: Project supply needs for the department, including china, glass, silver, buffet presentations, and props. Apply knowledge of all relevant laws as they pertain to event execution (e.g., liquor licensing, health and safety). Understand the significant impact of Banquet operations on the overall success of an event and manage activities to maximize customer satisfaction. Adhere to and reinforce all established standards, policies, and procedures. Maintain high sanitation levels across all banquet areas. Manage departmental inventories and ensure equipment is well-maintained. Utilize banquet beverage records to effectively control liquor costs and manage the banquet beverage perpetual inventory. Strategically schedule banquet service staff based on forecasts and service standards, while maximizing profits. Assist the team in developing lasting relationships with groups to retain business and foster growth. Participating in and Leading Banquet Teams: Set clear goals and delegate tasks effectively to improve overall departmental performance. Conduct monthly department meetings with the entire Banquet team to foster alignment and communication. Continually broaden your knowledge of food and wine pairings and cutting-edge cuisine, with a strong emphasis on current event trends. Act as a crucial liaison between the banquet service team and the kitchen staff. Lead shifts and actively participate in the servicing of events, setting a direct example for the team. Ensuring and Providing Exceptional Customer Service: Set a positive example for guest relations, inspiring the team to deliver outstanding service. Interact directly with guests to obtain valuable feedback on product quality and service levels. Respond to and effectively handle guest problems and complaints to ensure swift resolution and satisfaction. Empower employees to provide excellent customer service within established guidelines. Ensure employees clearly understand expectations and parameters for service delivery. Strive continuously to improve service performance through proactive measures. Emphasize guest satisfaction during all departmental meetings, focusing on a culture of continuous improvement. Review comment cards and guest satisfaction results with employees, facilitating learning and corrective actions. Conducting Human Resources Activities: Communicate and execute departmental and property emergency procedures, ensuring all staff are thoroughly trained in safety protocols. Observe service behaviors of employees and provide constructive feedback to individuals. Monitor progress and lead discussions with staff each period to review performance and set goals. Participate in the development and implementation of corrective action plans for performance improvement. Review quarterly Meeting Planner Survey results and participate in developing and implementing corrective actions to address service challenges, always focusing on continuous improvement of guest satisfaction. Attend and participate in all pertinent meetings related to banquets and overall hotel operations. Candidate Profile Education and Experience: High school diploma or GED equivalent with 2 years of experience in event management, food and beverage, or a related professional area.

As a Banquets Manager , you will be responsible for the seamless execution of all banquet and event functions, ensuring a high-quality service that exceeds guest expectations. You will lead, motivate, and personally assist your team, managing financial and administrative responsibilities, protecting assets, and fostering clear communication across all stakeholders. This role is crucial in delivering memorable events while identifying training opportunities to continuously enhance departmental performance. Your Responsibilities Managing Banquet Operations: Project supply needs for the department, including china, glass, silver, buffet presentations, and props. Apply knowledge of all relevant laws as they pertain to event execution (e.g., liquor licensing, health and safety). Understand the significant impact of Banquet operations on the overall success of an event and manage activities to maximize customer satisfaction. Adhere to and reinforce all established standards, policies, and procedures. Maintain high sanitation levels across all banquet areas. Manage departmental inventories and ensure equipment is well-maintained. Utilize banquet beverage records to effectively control liquor costs and manage the banquet beverage perpetual inventory. Strategically schedule banquet service staff based on forecasts and service standards, while maximizing profits. Assist the team in developing lasting relationships with groups to retain business and foster growth. Participating in and Leading Banquet Teams: Set clear goals and delegate tasks effectively to improve overall departmental performance. Conduct monthly department meetings with the entire Banquet team to foster alignment and communication. Continually broaden your knowledge of food and wine pairings and cutting-edge cuisine, with a strong emphasis on current event trends. Act as a crucial liaison between the banquet service team and the kitchen staff. Lead shifts and actively participate in the servicing of events, setting a direct example for the team. Ensuring and Providing Exceptional Customer Service: Set a positive example for guest relations, inspiring the team to deliver outstanding service. Interact directly with guests to obtain valuable feedback on product quality and service levels. Respond to and effectively handle guest problems and complaints to ensure swift resolution and satisfaction. Empower employees to provide excellent customer service within established guidelines. Ensure employees clearly understand expectations and parameters for service delivery. Strive continuously to improve service performance through proactive measures. Emphasize guest satisfaction during all departmental meetings, focusing on a culture of continuous improvement. Review comment cards and guest satisfaction results with employees, facilitating learning and corrective actions. Conducting Human Resources Activities: Communicate and execute departmental and property emergency procedures, ensuring all staff are thoroughly trained in safety protocols. Observe service behaviors of employees and provide constructive feedback to individuals. Monitor progress and lead discussions with staff each period to review performance and set goals. Participate in the development and implementation of corrective action plans for performance improvement. Review quarterly Meeting Planner Survey results and participate in developing and implementing corrective actions to address service challenges, always focusing on continuous improvement of guest satisfaction. Attend and participate in all pertinent meetings related to banquets and overall hotel operations. Candidate Profile Education and Experience: High school diploma or GED equivalent with 2 years of experience in event management, food and beverage, or a related professional area.

As a Banquets Manager , you will be responsible for the seamless execution of all banquet and event functions, ensuring a high-quality service that exceeds guest expectations. You will lead, motivate, and personally assist your team, managing financial and administrative responsibilities, protecting assets, and fostering clear communication across all stakeholders. This role is crucial in delivering memorable events while identifying training opportunities to continuously enhance departmental performance. Your Responsibilities Managing Banquet Operations: Project supply needs for the department, including china, glass, silver, buffet presentations, and props. Apply knowledge of all relevant laws as they pertain to event execution (e.g., liquor licensing, health and safety). Understand the significant impact of Banquet operations on the overall success of an event and manage activities to maximize customer satisfaction. Adhere to and reinforce all established standards, policies, and procedures. Maintain high sanitation levels across all banquet areas. Manage departmental inventories and ensure equipment is well-maintained. Utilize banquet beverage records to effectively control liquor costs and manage the banquet beverage perpetual inventory. Strategically schedule banquet service staff based on forecasts and service standards, while maximizing profits. Assist the team in developing lasting relationships with groups to retain business and foster growth. Participating in and Leading Banquet Teams: Set clear goals and delegate tasks effectively to improve overall departmental performance. Conduct monthly department meetings with the entire Banquet team to foster alignment and communication. Continually broaden your knowledge of food and wine pairings and cutting-edge cuisine, with a strong emphasis on current event trends. Act as a crucial liaison between the banquet service team and the kitchen staff. Lead shifts and actively participate in the servicing of events, setting a direct example for the team. Ensuring and Providing Exceptional Customer Service: Set a positive example for guest relations, inspiring the team to deliver outstanding service. Interact directly with guests to obtain valuable feedback on product quality and service levels. Respond to and effectively handle guest problems and complaints to ensure swift resolution and satisfaction. Empower employees to provide excellent customer service within established guidelines. Ensure employees clearly understand expectations and parameters for service delivery. Strive continuously to improve service performance through proactive measures. Emphasize guest satisfaction during all departmental meetings, focusing on a culture of continuous improvement. Review comment cards and guest satisfaction results with employees, facilitating learning and corrective actions. Conducting Human Resources Activities: Communicate and execute departmental and property emergency procedures, ensuring all staff are thoroughly trained in safety protocols. Observe service behaviors of employees and provide constructive feedback to individuals. Monitor progress and lead discussions with staff each period to review performance and set goals. Participate in the development and implementation of corrective action plans for performance improvement. Review quarterly Meeting Planner Survey results and participate in developing and implementing corrective actions to address service challenges, always focusing on continuous improvement of guest satisfaction. Attend and participate in all pertinent meetings related to banquets and overall hotel operations. Candidate Profile Education and Experience: High school diploma or GED equivalent with 2 years of experience in event management, food and beverage, or a related professional area.

As a Chef de Partie - Indian (Banquet Experience) , you'll be a vital leader within our culinary team, specializing in authentic Indian cuisine with a proven ability to excel in banquet settings. You will oversee a section of the kitchen, ensuring the preparation of high-quality, delicious dishes that consistently meet our standards for taste, presentation, and safety, especially for large-scale events. Your expertise will be crucial in delivering memorable dining experiences for all our guests. Key Responsibilities: Culinary Excellence & Production: Prepare and cook authentic Indian food items according to established recipes, quality standards, presentation guidelines, and food preparation checklists. Specialize in large-volume production and diverse Indian culinary techniques required for banquet and event catering. Handle special meal requests and substitute items as needed, adapting to dietary requirements. Regulate temperatures of cooking equipment (ovens, broilers, grills, roasters) to ensure precise cooking for various Indian dishes. Manage food thawing processes from freezer to refrigerator efficiently. Ensure proper portioning, artistic arrangement, and garnishing of all dishes, paying close attention to banquet presentation. Prepare cold food items, including salads and raitas, to high standards. Kitchen Management & Communication: Maintain accurate food logs and continuously monitor the quality and quantity of prepared food. Communicate proactively about assistance needed during busy periods, especially during banquet service peaks. Inform the Chef about excess food items for potential use in daily specials, optimizing resource utilization. Keep Food & Beverage service staff informed about menu specials and any out-of-stock menu items, particularly for banquet menus. Team Leadership & Mentorship: Serve as a role model and assist management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching fellow culinary employees. Develop and maintain positive working relationships with team members, supporting common goals, and listening/responding appropriately to their concerns. Safety, Compliance & Professionalism: Strictly follow all company, safety, and security policies and procedures; immediately report maintenance needs, accidents, injuries, and unsafe work conditions to management. Complete all required safety training and certifications. Ensure your uniform and personal appearance are consistently clean and professional. Maintain confidentiality of proprietary information and protect company assets. Ensure adherence to all culinary quality expectations and standards. General Duties & Physical Demands: Anticipate and address guest service needs indirectly through culinary contributions. Communicate clearly and professionally with colleagues. Ability to stand, sit, or walk for extended periods. Capable of reaching overhead and below the knees, including bending, twisting, pulling, and stooping. Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualifications: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience , with significant experience in Indian cuisine and a proven track record in banquet operations . Supervisory Experience: No supervisory experience required. License or Certification: None required. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Roles and Responsibilities Manage banquet operations, ensuring seamless execution of events from planning to delivery. Oversee beverage services, including bar management and inventory control. Handle F&B sales and marketing initiatives to drive revenue growth. Supervise food packing and presentation to maintain high standards. Ensure efficient hotel operations by managing staff scheduling and training. Desired Candidate Profile 5-10 years of experience in hospitality industry with expertise in F&B management. Strong knowledge of IHM (Institute of Hotel Management) principles and practices. Proven track record in handling bulk operations, cafeteria management, institutional catering, restaurant management, team handling, and banquets.