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.