Banquet Manager

Hotel Arts is seeking a Banquet Manager to lead the planning and execution of exceptional banquet events. This hands-on leadership role is responsible for guest experience, operational consistency, team development, labour productivity and the day-to-day systems that support successful events at Hotel Arts and offsite locations. The successful candidate will be a visible, calm and accountable leader who sets clear expectations and supports the team on the floor.

Key Responsibilities:

• Lead the setup, service, execution and breakdown of banquet events, ensuring contractual requirements, client expectations and Hotel Arts service standards are met.
• Maintain a strong floor presence, direct service in real time, interact with guests and resolve issues professionally.
• Coordinate staffing, build schedules and event labour forecasts, and manage productivity within approved budgets and staffing standards.
• Work with Events, Culinary and other departments to review banquet event orders (BEOs), confirm requirements, attend BEO meetings and plan efficient transitions between events.
• Meet with clients as required to confirm event details, respond to feedback and identify opportunities to enhance the guest experience.
• Maintain accurate inventories of linens, plateware, glassware, cutlery, beverage products and event equipment; arrange specialty rentals and supplies when required.
• Oversee event billing accuracy, including final guest counts and charges, and coordinate with Accounting to ensure timely posting.
• Manage cash-bar ticket controls and beverage reconciliation, ensuring accurate records and appropriate inventory controls.
• Ensure banquet spaces, storage areas and equipment are clean, organized, maintained and ready for service; coordinate shipping and receiving of client materials.
• Own the creation, implementation, ongoing review and enforcement of banquet standard operating procedures (SOPs), service standards and sequence of service.
• Maintain event timelines, run-of-show documents, opening and closing checklists, pre-shift briefing formats, training resources and other operational tools.
• Communicate standards clearly, train the team consistently and follow up on execution and improvement opportunities.
• Ensure scheduling prevents avoidable overtime; overtime requires advance approval from the Operations Manager. Managers may not approve their own hours.
• Monitor event costs, purchasing and departmental budget expectations, and identify opportunities for operational efficiency and responsible upselling.
• Lead, coach and develop banquet floor managers and associates through clear direction, daily briefings, constructive feedback and consistent accountability.
• Coach on service standards, professional conduct, appearance, guest engagement and effective performance of duties.
• Conduct and document regular one-on-one meetings, coaching conversations and performance reviews; address concerns promptly and professionally.
• Support recruitment, onboarding, new-hire training and periodic refresher training; delegate responsibilities that build leadership capability.
• Foster respectful, productive relationships with Culinary, Events, Accounting, suppliers and all hotel departments.
• Ensure compliance with applicable occupational health and safety, food safety, responsible liquor service and employment standards.
• Promote safe work practices, report and investigate incidents, follow through on corrective actions and participate in departmental safety initiatives.
• Inspect event equipment regularly and coordinate repairs or servicing; maintain appropriate guest conduct and safety oversight at events.
• Plan and coordinate offsite banquet and catering operations, including equipment, transportation, setup, service, breakdown and site restoration.
• Maintain food quality, safe handling and Hotel Arts service standards at third-party venues.

Qualifications:

• Minimum 3-5 years supervisory experience in a food and beverage environment
• Valid ProServe Certificate required
• Must have 5 Class Driver’s License required and provide a clean Driver's Abstract with a minimum of 5 years’ experience
• Must be able to drive catering van or larger catering trucks on a need basis
• Strong team player and able to work with little to no supervision
• Required to work flexible hours including late nights, weekends and holidays
• Must possess excellent communication skills - both written and verbal
• Must have excellent customer service skills
• Must be able to multi-task and handle competing priorities
• Must be able to work as a team leader and drive for continuous improvement
• Must be able to lift up to 50lbs if required
• Walking and standing required for most part of the day

To learn more about Hotel Arts, please visit our website at: www.hotelarts.ca

Applicants who do not already have legal permission to work in Canada will not be considered.

Please be advised that only candidates selected for an interview will be contacted.

Hotel Arts Group is an Equal Opportunity Employer.