Banquet Operations Executive

This position oversees banquet operations and teams to deliver exceptional service.

• Manage the overall direction and leadership of the banquet department, ensuring seamless execution of daily events in partnership with team members.
• Maintain a visible presence on the floor, guaranteeing that service meets standards, timelines, and client expectations.
• Develop and refine operational procedures for setups, service flow, room turnover, pacing, staff communication, and client interaction.
• Implement process improvements to enhance efficiency, speed, and consistency in event execution.
• Serve as the senior point of escalation for client concerns, service issues, staffing conflicts, and operational challenges.

• Oversee hiring processes for banquet staff, bartenders, porters, servers, captains, and on-call personnel.
• Create and implement comprehensive onboarding programs, training initiatives, refreshers, and skill-development workshops to build a motivated team culture.
• Conduct regular performance reviews and partner with HR on documentation, corrective action, and development plans.
• Ensure staffing levels align with business needs and event volume.

• Manage the banquet labor budget and ensure staffing is aligned with revenue, service levels, and projected business.
• Collaborate with team members to build weekly schedules that minimize overtime while meeting operational requirements.
• Track daily labor, identify trends, anticipate staffing needs, and proactively adjust coverage.
• Apply the Collective Bargaining Agreement consistently when making scheduling, assignment, and discipline decisions.

• Lead pre-shift briefings to align the team on service expectations and event details.
• Hold the team accountable for room readiness, equipment placement, cleanliness, and safety.
• Ensure flawless transitions between setups, services, and strikes across multiple events.
• Support team members in acting as Managers-on-Duty for large or high-profile programs.
• Maintain professionalism, service presence, and rapid decision-making under pressure.

• Foster strong relationships with Catering/Events, Kitchen, AV/BOC, Housekeeping, Engineering, and Security teams to ensure event success.
• Communicate operational needs clearly and ensure all teams understand timelines, setups, and service expectations.
• Participate in daily and weekly production meetings and post-event reviews.

• A minimum of 5–7 years of experience in banquet or hospitality management, with at least 3 years at a senior or departmental leadership level.
• Proven leadership of large, diverse service teams (25–50+ staff during live events).
• Strong experience with labor forecasting, scheduling, and overtime management.
• Demonstrated success hiring, training, and developing staff at all levels.
• Solid working knowledge of union environments and relevant collective bargaining agreements.
• Ability to remain calm, confident, and diplomatic during fast-paced, high-pressure situations.
• Strong operational eye for room layouts, equipment, service pacing, and standards.
• Excellent organizational, communication, and interpersonal skills.
• Ability to lift up to 50 lbs and stand/walk for extended periods.
• Flexible availability including nights, weekends, and holidays.
• Bilingual/multilingual candidates encouraged to apply.