Banquet Manager

Job Description

Position Overview

The Banquet Manager is responsible for supporting the Director of Banquets in the management and daily operation of the Banquet Department in accordance with Fairmont New Orleans standards. This position plays a key role in executing exceptional banquet and event experiences while supporting the Director of Banquets with team leadership, event planning, staffing, training, and day-to-day operations.

The Banquet Manager is a hands-on leader who works closely with the Director of Banquets, Catering and Conference Services, Culinary, Stewarding, and other hotel departments to ensure seamless event execution and exceptional guest service.

Responsibilities:

• Support the Director of Banquets in overseeing the daily operations of the Banquet Department
• Assist the Director of Banquets in implementing and maintaining departmental service standards, policies, procedures, and operating practices
• Lead banquet operations during assigned events and shifts, ensuring service is executed efficiently and according to Fairmont standards
• Serve as a visible leader on the floor, providing direction and hands-on support to banquet colleagues throughout events
• Maintain complete knowledge of banquet menus, food and beverage offerings, service styles, event setups, and function specifications
• Review Banquet Event Orders (BEOs) and function sheets to ensure all event details, guarantees, timing, VIPs, special requests, and setup requirements are understood and executed accurately
• Work closely with Catering and Conference Services, Culinary, Stewarding, Engineering, Housekeeping, and other departments to ensure successful event execution
• Inspect function rooms and event spaces prior to service to ensure proper cleanliness, setup, equipment, lighting, temperature, and overall presentation
• Conduct pre-function meetings with banquet colleagues and Culinary to review event details, service expectations, special requests, and assignments
• Assign stations, side work, and responsibilities to banquet colleagues based on event requirements and staffing levels
• Monitor service throughout each function and provide coaching, direction, and hands-on support as needed
• Anticipate guest needs and respond promptly and professionally to requests
• Maintain positive guest relations and ensure a personalized and memorable guest experience
• Address and resolve guest concerns and service issues promptly, escalating significant concerns to the Director of Banquets or appropriate leadership
• Maintain awareness of VIP guests, group requirements, special arrangements, and other important event details
• Ensure proper food and beverage presentation, service timing, quality, and portion standards are maintained
• Maintain complete knowledge of wines, spirits, beer, and non-alcoholic beverage selections offered by the hotel
• Ensure compliance with all applicable state and local alcohol regulations and responsible alcohol service standards
• Monitor banquet work areas for cleanliness, sanitation, organization, and compliance with hotel and health regulations
• Ensure compliance with Fairmont standards, LQA, EcoSure, and applicable health and safety requirements
• Monitor banquet supplies, equipment, linen, and other operational needs and communicate shortages or maintenance concerns to the Director of Banquets
• Assist with maintaining appropriate par levels and completing requisitions as needed
• Assist with the organization, cleanliness, and proper maintenance of banquet storage areas
• Support the Director of Banquets with staffing schedules and adjustments based on business levels, event requirements, and labor needs
• Monitor colleague attendance, punctuality, breaks, and assignments and communicate concerns to the Director of Banquets
• Assist with onboarding, training, coaching, and development of banquet colleagues
• Promote teamwork, accountability, and a positive colleague's experience within the department
• Assist the Director of Banquets with reviewing banquet revenue, billing, and operational information and communicate discrepancies as appropriate
• Support the Director of Banquets in monitoring departmental revenue, labor, and expenses in relation to budget
• Assist with ensuring accurate and timely completion of banquet reports and administrative responsibilities
• Maintain knowledge of hotel facilities, services, dining outlets, meeting and event spaces, and local attractions to effectively respond to guest inquiries
• Ensure proper care, maintenance, and use of banquet equipment and supplies
• Communicate clearly and effectively with guests, colleagues, and hotel leadership
• Act as a departmental leader in the absence of the Director of Banquets when assigned
• Provide operational coverage and leadership for banquet events as directed by the Director of Banquets
• Assist the Director of Banquets with pre-opening initiatives, including the development of banquet procedures, training programs, service standards, event setups, and operational processes for Fairmont New Orleans
• Perform other duties and responsibilities as assigned by the Director of Banquets or hotel leadership

Qualifications

• Minimum of 2–3 years of Food & Beverage, Banquet, Catering, or Conference Services experience, preferably in a luxury or upper-upscale hotel
• Previous supervisory or leadership experience in a banquet or events environment preferred
• College degree in Hotel Management, Hospitality, Restaurant Management, or a related field preferred
• Previous food and beverage or culinary training preferred
• Previous guest relations or luxury service training preferred
• Food handler and responsible alcohol service certification required as applicable
• Previous experience with hotel Point of Sale Systems
• Proficiency in Microsoft Office and general computer applications
• Strong knowledge of banquet service styles, event setups, and food and beverage operations
• Ability to read and interpret Banquet Event Orders and function sheets accurately
• Knowledge of staffing requirements for various types of banquet functions
• Strong communication, organization, and problem-solving skills
• Ability to provide clear and effective written and verbal direction
• Ability to work well under pressure and effectively manage multiple priorities
• Strong guest service orientation with a passion for luxury hospitality
• Ability to lead by example and motivate colleagues to achieve service excellence
• Familiarity with food and beverage cost controls preferred
• Fluency in a second language, particularly Spanish, is an asset
• Ability to work on a flexible schedule, including evenings, weekends, holidays, and varying event schedules
• Ability to stand, walk, bend, lift, and remain active for extended periods throughout the workday

Additional Information

All your information will be kept confidential according to EEO guidelines.