BANQUET MANAGER JOB DESCRIPTION

Banquet management means owning every variable between a signed event order and a guest's last impression. The role carries full operational accountability for food and beverage service across functions ranging from boardroom luncheons to wedding galas, answering to a Director of Catering or Director of Events within a hotel, resort, or private club hierarchy. ServSafe and TIPS alcohol-server certifications define the compliance floor, and labor cost control against the departmental budget defines the performance ceiling. Few front-of-house positions carry this breadth of financial and people responsibility simultaneously.

As the Banquet Manager, you drive the end-to-end execution of all banquet functions while holding direct accountability for staffing, labor costs, and service standards across every event on the property calendar. You oversee a department that includes Banquet Servers, Bartenders, and Housepersons, coordinating upstream with Culinary, Sales, and the Director of Events to ensure each Banquet Event Order is fulfilled to specification.

• Career Impact: Mastery of high-volume banquet operations in an upscale hotel or private club setting builds the operational credibility that Directors of Catering and Directors of Events consistently look for.
• Business Impact: The revenue generated by the banquet department flows directly through the decisions you make on staffing levels, inventory controls, and service recovery, making your judgment measurable on the property P&L.
• Growth Opportunity: Exposure to large-format events - galas, multi-day conferences, and resort weddings - sharpens the financial forecasting and cross-departmental leadership skills that open doors to Food & Beverage Director roles.

• Review and execute all Banquet Event Orders, coordinating room setup, menu timing, and last-minute changes with kitchen and service staff.
• Recruit, schedule, and develop banquet personnel including Servers, Bartenders, and Housepersons to maintain adequate coverage across peak event periods.
• Monitor departmental labor costs by adjusting schedules against forecasted event volume and submitting accurate weekly payroll reports.
• Supervise food and beverage service throughout each function to ensure product quality and adherence to established service standards.
• Conduct pre-shift and pre-function briefings to align all team members on event specifications, timing, and special client requests.
• Maintain inventory of banquet supplies, equipment, and non-alcoholic beverages, completing requisitions and controlling costs against departmental budget.
• Enforce alcohol awareness policies and food safety regulations, ensuring all service staff hold current alcohol-server and food handler certifications.
• Collaborate with Sales, Culinary, and Stewarding teams to plan staffing assignments and service plans for events ranging from luncheons to multi-day conferences.

• Bachelor's degree in Hospitality Management, Hotel Administration, or equivalent work experience.
• 2 or more years of banquet or food and beverage leadership experience, with demonstrated accountability for staffing and labor cost management.
• Working knowledge of Banquet Event Order systems and the ability to read, interpret, and execute event contracts accurately.
• Proven ability to supervise, train, and evaluate front-of-house banquet personnel across varied function types and service styles.
• Strong financial acumen, including the ability to prepare labor forecasts, read P&L reports, and control departmental operating costs.
• Familiarity with federal, state, and local food safety and liquor service regulations, with the ability to enforce compliance across the department.
• Ability to lift and carry up to 50 pounds and stand for extended periods throughout event shifts, including evenings, weekends, and holidays.
• Clear verbal and written communication skills in English, including the ability to prepare event reports, scheduling documents, and billing summaries.

• Current ServSafe Food Handler and TIPS or equivalent alcohol-server certification, or ability to obtain prior to first shift.
• 3 or more years of progressive experience in an upscale hotel, private club, or high-volume event venue banquet operation.
• Demonstrated experience managing large-format functions such as wedding galas, multi-day corporate conferences, or stadium-scale special events.
• Familiarity with labor tracking and workforce scheduling systems used in hotel food and beverage operations.

• Labor cost percentage against departmental budget, tracking efficiency of scheduling decisions across event volume fluctuations.
• Banquet Event Order fulfillment accuracy rate, measuring how consistently setup, menu, and timing specifications are executed without deviation.
• Alcohol-server certification compliance rate for all service staff, reflecting adherence to state liquor regulations.
• Guest satisfaction score per event, captured through post-event feedback or the property's internal service audit process.
• Payroll submission accuracy and on-time rate, reflecting administrative precision across weekly reporting cycles.
• Typical tools: event management and BEO platforms (commonly Delphi or Tripleseat); scheduling and payroll software (commonly ABI or similar workforce management systems).

• Base Salary Range: $55,000 - $75,000 annually, depending on venue size and market
• Bonus: Discretionary performance bonus tied to departmental revenue and cost targets
• Equity: Not typically offered at this level in hospitality operations
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 10 - 15 days annually plus paid holidays; varies by property policy
• Common Perks: Employee dining privileges, hotel rate discounts, uniform allowance, and professional development support

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Background check completion, including verification of employment history and, where applicable, credit and criminal history, is a condition of employment for this role. All qualified applicants will receive equal consideration without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under applicable federal, state, and local law. Candidates requiring a reasonable accommodation during the application or onboarding process should notify the hiring team. Candidates must be authorized to work in the United States.

The Banquet Manager owns the full lifecycle of catering solutions and special events at the location, from planning through execution of banquet event orders, and leads a catering team to meet customer expectations and service standards. Working closely with clients and cross-functional staff, this role delivers the consistent event quality and financial accountability that sustains the operation's reputation.

Key Responsibilities

• Develop and complete catering solutions to meet customers' needs.
• Develop and maintain effective client and customer rapport.
• Deliver consistent quality in planning and carrying out events.
• Facilitate the delivery of prepared food and set up of events crafted from banquet event orders.
• Assist clients in planning special events and providing creative solutions to clients' needs.
• Train and lead catering employees to ensure catering and event standards are followed, ensuring quality in final presentation.
• Provide completed Banquet Event Orders to team and ensure quality assurance that all requests are met prior to event.
• Deliver food and labor targets.
• Execute catering events of varied size and scope including staffing and management.
• Ensure accurate reporting of all catering-related revenue, expenses, and receivables.
• Recruit, train, schedule, and develop team members.
• Ensure compliance with all food, occupational, and environmental safety policies.

Required Qualifications

• Bachelor's degree or equivalent experience required.
• Food Handler and Alcohol Service Certifications required.
• Minimum 2 years of experience required, with prior management or supervisory experience preferred.
• Previous experience in events, hospitality, and catering preferred.
• Excellent communication skills.
• Available to work event-based hours, with occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Ability to stand for extended periods of time.

Embedded within the hotel's Events division, the Banquet Manager oversees the entire banqueting operation across boardroom meetings, corporate conferences, cocktail parties, and weddings, ensuring all event specifications are communicated and executed across departments. Working closely with the Events and Kitchen teams, this role sustains the seamless delivery and financial controls that support the hotel's revenue and guest experience goals.

Leadership Responsibilities

• Maintain strong client relationships and ensure all event specifications are communicated to and executed by all hotel operating departments.
• Maintain constant communication with the Events and Kitchen teams to ensure transparency and seamless delivery across all departments.
• Attend client rundown meetings.
• Oversee set-up of all functions and meetings to client specifications.
• Manage rostering and payroll.
• Produce monthly manpower forecasts, revenue outlooks, and participate in yearly budget process with the Director of Events.
• Recruit, train, and develop all Banquet Associates.

Qualifications & Experience

• Previous hotel Banquets operational experience in a leadership role required.
• Strong financial acumen to effectively monitor and control financial responsibilities.
• Exceptional communication, interpersonal, and conflict-resolution skills.
• Ability to remain calm under pressure.
• Meticulous attention to detail with a collaborative, proactive leadership style and strong time management skills.

Reporting to the General Manager and Director of Catering, the Banquet Manager shapes the coordination and supervision of all banquet functions by reviewing contracts, inspecting room setups, and ensuring client specifications are met from greeting through final billing. Partnering with the restaurant management team and banquet personnel, this role enables the smooth, profitable execution of events that uphold the property's service standards.

Core Functions

• Complete Performance Reviews and make recommendations for the promotion, hiring, and advancement of banquet personnel, forwarding all reviews and recommendations to the General Manager for final approval.
• Train, supervise, and manage termination of all banquet personnel in conjunction with the General Manager.
• Manage dining room and other restaurant operations along with the restaurant management team.
• Review all Banquet Contracts to coordinate a schedule of events for each function.
• Requisition or obtain equipment and supplies needed for each function.
• Inspect the banquet room prior to the function to verify that the room setup, menu, and schedule of events are correct.
• Greet clients prior to the event and remain present throughout to assist banquet staff as needed.
• Check in with clients during the event to ensure satisfaction and respond to any additional requests.
• Oversee banquet staff during functions to ensure all details are carried out according to the client's contract.
• Oversee preparation and presentation of the Banquet check at the conclusion of the function and ensure proper payment is rendered.
• Supervise cleanup and breakdown of banquet functions and account for all equipment and supplies.
• Participate in weekly management meetings to verify all banquet contracts for the following business week.
• Forecast labor needs and enter the banquet department schedule into the BOH system weekly to ensure adequate staffing.
• Observe all SRC Policies and Procedures.

Skills & Qualifications

• College degree or 3 years of related experience preferred.
• Alcohol awareness and safety training certification required.
• Strong knowledge of Food and Beverage service procedures with a background in hospitality preferred.
• Proven ability to perform all positions in banquet operations to supervise, direct, and train banquet personnel.
• Strong PC skills including MS Excel, MS Word, MS Office, and Outlook.
• Excellent interpersonal, verbal, and written communication skills, including the ability to communicate clearly in English.
•  Ability to create and maintain a team atmosphere.
• Must be able to walk and stand for hours, and lift and carry up to 50 lbs.

Sitting at the intersection of guest service excellence and operational leadership, the Banquet Manager reports to the Director of Events at an upscale private Club in downtown Washington, DC, and leads all banquet functions, including scheduling, setup, service, and breakdown. Operating across a team of Servers, Bartenders, and Housepersons, this role ensures every event exceeds guest expectations through the highest service standards and precise coordination.

Strategic Responsibilities

• Develop, implement, and monitor standards of service and coordinate catering activities to ensure consistently high-quality production and service.
• Regularly evaluate services and determine means by which to upgrade quality of banquet services.
• Assist Director in selecting, training, and scheduling Banquet personnel as needed.
• Oversee all aspects of assigned banquet function activities, ensuring all areas are properly set and ready for execution at the appointed time.
• Supervise food and beverage service throughout banquet functions to ensure quality service and product quality.
• Obtain and review Banquet Event Orders and coordinate activities to ensure timely performance of contracted setup, food preparation, and service.
• Assist in conducting pre-shift and pre-function meetings.
• Supervise Banquet staff including Servers, Bartenders, and Housepersons, assigning specific duties for efficient operation and excellent guest service.
• Assign room function duties and communicate any last-minute changes.
• Coordinate service between the event planner and staff.
• Maintain contact with the kitchen to ensure complete, effective communication between food production and food service.
• Inspect table place settings for correct set-up and that each element is clean, undamaged, and attractive.
• Supervise event strike, clearing, and post-function clean up.

Requirements

• T.I.P.S. and ServSafe Certifications required or ability to obtain.
• 3 or more years of experience as Banquet Services Manager or Banquet Captain in a high-volume, upscale hotel or venue.
• Exceptional knowledge of various banquet and food service techniques, room set-ups, bar set-ups, catering equipment, table and place-settings, lighting, service styles, and audio-visual equipment.
• Proficient in MS Office Suite including Outlook, Excel, and Word.
• Ability to lead effectively, manage staff, and exhibit exemplary guest service skills with excellent verbal and written communication.
• Flexible schedule to include nights, evenings, holidays, and weekends.

A key member of the Catering Operations leadership team, the Banquet Manager leads daily staff development, inventory controls, and scheduling to ensure outstanding guest service across all banquet functions. Collaborating across sales, beverage, culinary, and Human Resources departments, this role sustains the operational efficiency and budget discipline that support overall catering performance.

Primary Duties

• Continually meet with planners and convention officials during events to ensure requirements are executed in the proper manner.
• Schedule regular meetings to ensure all Team Leaders and staff have all necessary information.
• Maintain working knowledge of Catering Operations functions, controls, and software updates and convey pertinent information to Team Members regarding policy changes.
• Ensure efficiency and accurate performance standards by maintaining communication with all work areas to verify paperwork and inventory controls, and create and update forms used to perform daily functions.
• Consistently demonstrate outstanding guest service skills and identify repeat guests.
• Maintain professional rapport and confidentiality when communicating with other departments as required by procedure.
• Train and develop Team Members in Catering Operations and monitor business flow to develop efficient training, break, and shift schedules.
• Accurately track and record LOAs, vacation time, EOs, call-outs, and special requests in accordance with PAF and administrative procedures.
• Monitor inventory of all catering supplies and complete and sign all stock requisitions, continually monitoring inventory costs against catering budget.
• Ensure proper billing and settlement of all Banquet functions and always prepare a toke report.
• Assist Beverage staff when required and ensure all departments are scheduled for maximum coverage during peak hours.
• Monitor recruitment needs, interview prospective candidates, and make informed selections in consultation with Human Resources and the Operations Manager.
• Review payroll reports for accurate work hour totals and make adjustments when needed.
• Assist with preparation of annual budgets, operating forecasts, and other required departmental analysis.

Experience & Qualifications

• High School Diploma or equivalent required, with college degree or secondary education preferred.
• Previous Banquet and Catering experience required, with 2 years of supervisory experience.
• Knowledge of food, health codes, and full-service alcoholic beverage operations required.
• Prior experience with personal computer software and spreadsheet applications required, with computerized booking software experience helpful.
• Basic math and money handling experience.
• Outstanding guest service skills with superior verbal and written communication skills.
• Ability to organize, prioritize, complete multiple tasks simultaneously, and make decisions in a fast-paced environment with a flexible work schedule.
• Must possess a valid driver's license.

Consistent execution of banquet functions, from luncheons and cocktail receptions to weddings and galas, depends on the Banquet Manager, who manages daily event operations in the hotel and works closely with the Sales Team and other departments to deliver outstanding guest service. Based within the hotel's food and beverage structure, this role sustains financial profitability through accurate event reporting, supply oversight, and effective team performance management.

Duties

• Work closely with the Sales Team and other departments to plan, organize, and execute events ranging from luncheons, cocktail receptions, weddings, and galas, providing excellent customer service to event participants.
• Use POS and event scheduling software.
• Implement Banquet Event Orders as per instruction.
• Provide a Manager's Report for each scheduled event.
• Assist with end-of-month inventory and ordering of supplies as needed.
• Oversee the set up and breakdown of each event.
• Assist with monitoring and developing team member performance, including interviewing, training, scheduling, supervising, motivating, and providing performance reviews and disciplinary action as needed.

Position Requirements

• High School Diploma required.
• 2 years of Banquet, Conference, or Restaurant Management experience required.
• Experience reading Event Orders and with various types of functions, room setups, menu types, and bar types preferred.
• Excellent verbal and written communication skills.
• Detail-oriented yet able to excel while multitasking.
• Ability to lift up to 50 pounds, bend, push, and pull large items, perform repetitive motions, and stand for 8 hours.

As the Banquet Manager, this role leads the full scope of banquet operations from concept through execution, including managing special events, coordinating with the Executive Chef, and maintaining financial controls and F&B regulatory compliance. The Food and Beverage department relies on this work to achieve optimal business volume through close collaboration with hotel sales and conference services on bookings, menu development, and staffing.

Ownership Areas

• Develop and implement procedures for maintaining equipment and cost controls, conduct inventory, order stock as necessary, perform financial analysis, and maintain a daily management log outlining important information, decisions, guest dissatisfaction, and compliments.
• Maintain the highest standards of sanitation and hospitality, accommodate guest requests as appropriate, and ensure positive guest relations by listening to and immediately correcting concerns.
• Plan to achieve optimal business volume by working closely with hotel sales and conference services departments concerning bookings, special functions, and menu and wine list development.
• Ensure the highest quality of dining service through regular staff training, forecasting, scheduling, labor cost control, and performance monitoring in coordination with the F&B director.
• Plan and organize day-to-day tasks for the department and staff and conduct on-the-job training.
• Manage and oversee special events from concept through execution, including off-premise dinners and holiday food and beverage offerings.
• Coordinate kitchen activities with the Executive Chef, maintain computerized cash control systems, produce accurate banquet checks, prepare summary reports, and ensure adherence to state and local F&B regulations.

Knowledge Skills & Abilities

• High School Degree or GED required, with Bachelor's Degree in Hotel and Restaurant Management preferred.
• 5 years minimum of progressive experience in quality food and beverage operations management, with additional conference center experience a plus.
• Proficient in food and beverage service procedures, banquet dining techniques, and financial statement analysis.
• Strong communication, presentation, reasoning, problem-solving, and mathematical skills.
• Ability to adjust to changing priorities in a fast-paced environment.
• Knowledge of office equipment, including computers, copiers, fax machines, and telephones.
• Willing and able to work a flexible schedule including days, evenings, weekends, and holidays.

Banquet Manager delivers the planning, organization, and administration of the entire Banquet department's food and beverage operation, maintaining the highest standards of presentation, supervision, and service across all functions in a hotel environment. The work directly supports the profitability and operational integrity of the business unit by liaising with Culinary and F&B departments, managing associate development, and ensuring budget adherence.

Functions

• Adhere to all House Rules, Regulations, Associate Handbook, Safety and Security, and Hotel Policies.
• Attend all F&B-related meetings, including daily F&B Briefings, Weekly Meetings, P&L Meetings, F&B Promotion Meetings, and Christmas and New Year's Eve Meetings.
• Complete all reports and administration in an accurate and timely manner.
• Ensure that the department operational budget is strictly adhered to and that all costs are controlled.
• Plan outlet manpower needs in accordance with the forecasted volume of business.
• Identify training needs and plan and implement appropriate training programs, developing potential associates for maximum efficiency and greater job responsibilities.
• Establish excellent guest relations, anticipate guest needs, render assistance whenever required, and handle complaints and feedback courteously and promptly.
• Handle emergencies involving guests and associates.
• Oversee and ensure a smooth flow of operations and consistent standards to meet and exceed guest expectations.
• Liaise with Culinary and F&B departments to provide guests with an enjoyable experience.
• Check appearance, grooming standards, and performance of all associates in the department.
• Study, evaluate, and suggest improvements regarding operational procedures and supervise proper serving procedures per the training manual.
• Assist in building an efficient team by taking an active interest in associate welfare, safety, and development.

Professional Experience

• Five years of managerial experience in a 4- or 5-star hotel preferred.
• Experience in operating and troubleshooting AV systems for banquets and events.
• Computer literate in MS Word, Excel, and MS Office.
• Pleasant personality, target-driven, results-oriented.
• Able to work both independently and as part of a team.
• Able to multitask and thrive in a fast-paced environment.
• Ability to work shifts including weekends and public holidays.

The Banquet Manager produces seamless execution of all banquet activities by overseeing staffing, BEO-based room setups, liquor controls, payroll, and guest satisfaction across the hotel's banquet department. Reporting through hotel leadership and collaborating with Accounting and other departments, this role advances the operational and service standards that sustain a high-quality banquet program.

Executive Functions

• Supervise, guide, train, schedule, evaluate, and direct all banquet personnel, including providing disciplinary action if necessary, and maintain open communication between management and associates.
• Ensure appropriate inventory of supplies and materials including glass, china, silver, and A/V equipment needed for associates to perform their jobs.
• Establish, direct, and review liquor procedures to ensure adequate security and accountability, and ensure alcohol awareness policy is enforced at all times.
• Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly food and beverage meetings, and monthly food and supplies inventory.
• Maintain constant control of sanitation levels and operating standards for banquet, service, and storage areas.
• Ensure proper forecasting and payroll controls in the banquet department and ensure all paperwork needed by Accounting and other departments is completed correctly and turned in.
• Assure prompt and professional service to all guests and ensure guest satisfaction as it relates to all banquet functions.
• Interview, hire, review, and approve all banquet associate evaluations, hires, job transfers, warning notices, counseling sessions, and termination records.
• Organize and oversee the physical setup of all banquet activities as indicated on BEOs, paying particular attention to any special requests.

Education & Experience

• Prior experience in Banquet leadership required.
• Knowledge of federal, state, and local laws and regulations relating to food and liquor required.
• Strong computer skills in Microsoft Suite required.
• Strong business communication and presentation skills, both verbal and written.
• Basic computational ability.
• Ability to operate office equipment, including computers, printers, multi-line phones, and photocopiers.
• High work ethic, self-initiative, and ability to focus and complete work assignments on time despite frequent interruptions.
• Ability to maintain excellent relationships with staff and guests, lead departmental meetings, and participate in hotel team meetings.
• Ability to sit, stand, and walk for varying lengths of time, and lift approximately 40 pounds.

Reporting to hotel leadership, the Banquet Manager develops and leads a team of Banquet Servers, Housepersons, and Bartenders to create memorable experiences across all banquet and meeting spaces, managing functions from scheduling through post-event billing and payroll. Working closely with sales, culinary, and operations teams through weekly food and beverage meetings, this role advances guest satisfaction and labor efficiency that define the hotel's event reputation.

Accountabilities

• Schedule staff and ensure functions run on time, completing day and night lists for each function detailing all times for meals and room arrangements for both servers and housemen.
• Control and maintain labour costs for the department and conduct daily review of schedules to ensure lowest possible labour cost, reviewing and approving payroll.
• Improve employee morale, ensure staff present a professional image to guests, conduct annual performance appraisals, monthly staff meetings, and hire and train all banquet staff.
• Facilitate the flow of information within the unit between sales, culinary, operations, and hourly staff and attend weekly food and beverage meetings to review upcoming events.
• Review function sheets and field enquiries from sales departments regarding functions including number of people, room size, and room arrangements.
• Assist with room set-ups, attend pre-conference calls for larger events, and meet with conveners on the day of the event to discuss details and timing.
• Resolve complaints from conveners, complete and authorize Billing Authorization Forms for extra food or beverages, and complete invoices and billing after each event.
• Review Room Set-up Checklists prior to events, ensure all Change Forms are received and communicated to staff, and complete daily labour reports for payroll submission.
• Perform all duties of servers and housemen as needed, verify chits to the Banquet Event Order for accuracy, and arrange all details for weddings including dates, guest numbers, meals, and logistics.
• Coordinate and organize the annual New Year's Eve dinner including decorations, room set-up, menu, staffing, and timing, and update the Banquets Daily Pass on Book for staff sign-off.
• Order and maintain inventory for supplies in amenity boxes and all non-alcoholic beverages for banquets, bar, and kitchen.

Background & Experience

• Post-secondary education in Tourism and Hospitality or equivalent hotel experience preferred.
• 2 to 5 years of Food and Beverage Leadership experience in a hotel of similar size and volume with previous Banquet experience required.
• Proficiency in computers.
• Excellent verbal and written communication skills with a passionate commitment to guest service, attention to detail, and a positive and professional demeanor.
• Strong organizational, time management, and multitasking skills.
• Ability to show initiative and handle problems independently.
• Ability to work under pressure, manage multiple priorities, and handle stress in a fast-paced environment.
• Ability to stand for long periods of time.
• Willingness and ability to work varied shifts, including evenings, weekends, and holidays.

Reporting to the Director of Catering and Special Events, the Banquet Manager oversees front-of-house and back-of-house operations for all catered special events at the venue, directing staff assignments, service plans, and payroll for a full team of Assistant Managers, Supervisors, and Banquet Event Staff. Partnering with culinary and stewarding departments and attending BEO and pre-conference meetings, this role advances the service quality and compliance standards that support a large-scale, high-volume events program.

Activities

• Oversee Assistant Banquet Managers and Banquet Event Staff.
• Schedule and monitor overtime for banquet event staff according to the special events schedule.
• Manage and input weekly payroll for all hourly staff.
• Direct back-of-house and front-of-house operations for all catered special events, including staff assignments and service plans in conjunction with culinary and stewarding departments.
• Monitor event equipment and maintain inventory reports.
• Hire, train, and develop the banquet events team including Assistant Managers, Supervisors, and Banquet Event Staff, and identify key staff to serve as Banquet Captains.
• Provide ongoing service training and coaching to maintain high levels of service, and conduct quarterly and annual special events service training.
• Maintain current temporary agency database approved by HR and monitor staff certification benchmarks for food safety training and alcohol server certification.
• Attend BEO meetings and pre-conference meetings.
• Maintain and update labor tracking reports and conduct monthly safety review sessions with conversion and banquet event staff.
• Order and maintain banquet event inventory as approved by the Director of Catering and Special Events.

Minimum Qualifications

• High School Diploma or GED required.
• Current California Alcohol Server Training and Food Handler Certification required.
• 5 years of experience in banquets hospitality management in a large volume event venue required.
• Proficient in Microsoft Office including Excel, Word, Outlook, and PowerPoint.
• Knowledge of ABI a plus.
• Skilled at fine dining service and full-service etiquette with excellent customer service skills.
• Strong interpersonal, verbal, and written communication skills.
• Ability to work well under high pressure and manage people and resources effectively.
• Can lift to 50 pounds.
• Available to work non-traditional and flexible shifts, including early mornings, weekends, days, nights, and holidays.