Banquet Manager Job Description

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Job Description, Duties, Interview Questions and Salary for Banquet Manager in Hotel

A Banquet Manager is responsible for overseeing and coordinating all aspects of banquets and events held at a hotel, restaurant, or other venue. This role involves working closely with clients to plan and execute events, managing staff, and ensuring that all aspects of the event run smoothly.

Some of the key responsibilities of a Banquet Manager include creating event proposals and contracts, coordinating with vendors and suppliers, managing budgets, and leading a team of staff to deliver high-quality services to clients. They must also be able to work well under pressure, problem-solve on the fly, and maintain a professional and friendly demeanour at all times.

To excel in this role, candidates should have a strong background in hospitality or event management, excellent communication and interpersonal skills, and a passion for delivering exceptional customer service. They should also be highly organized and detail-oriented, with the ability to multitask and manage competing priorities.

Overall, a Banquet Manager plays a vital role in ensuring the success of events and banquets and is a key member of any hospitality or event management team.

The Food and Beverage Manager is responsible for coordinating the delivery of all food and beverages for functions held in the Hotel and all details about functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front-of-house activities.


  1. Achievement of budgeted food sales, beverage sales, and labor costs.
  2.  Achieve maximum profitability and overall success by controlling costs and quality of service.
  3.  Participation and input towards F & B Marketing activities.
  4.  Control of Banquet china, cutlery, glassware, linen, and equipment.
  5.  Completion of function delivery sheets in an accurate and timely fashion.
  6.  Help in the preparation of forecast and actual budget function sheets.
  7.  Completion of forecast and actual budget function sheets, Function Summary Sheets, and weekly payroll input.
  8.  Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
  9.  To supervise and coordinate the daily operation of meeting/banquet set-ups and service.
  10.  Completion of Banquet Bar Requisitions.
  11.  Maintaining the Hotel Bar control policies and completion of necessary forms.
  12.  Following proper purchasing and requisitioning procedures.
  13.  Maintain records for inventory, labor cost, food cost, etc.
  14.  Follow up each function by completing a Function Critique and submit it to the Sales & Food and Beverage Manager.
  15.  Attendance and participation in weekly F & B meetings and Department Head meetings.
  16.  To assist in menu planning and pricing.
  17.  Development and maintenance of all department control procedures.
  18.  Development and maintenance of department manual.
  19.  Supervision of weekly payroll input.
  20.  Provides function employee list and hours for gratuities distribution.
  21.  Provides labor costing information for Function Statements.
  22.  Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
  23.  Supervised Banquet Bar Requisitions.16.Responsible for Hotel Bar control policies and completion of necessary forms.
  24.  Following proper purchasing and requisitioning procedures.
  25.  Maintain records for inventory, labor cost, food cost, etc.
  26.  Be available to Hotel Staff at all times by pager.
  27.  Consistent check of Banquet Food and Beverage quality, Banquet services, and Plate presentation.
  28.  Ensuring that services meet customer specifications.
  29.  Quality of meeting room set-up.
  30.  Liaise on an ongoing basis with the Food and Beverage Manager to ensure all client needs and requirements will be met.
  31.  Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
  32.  Greet the customer upon arrival.
  33.  Provide quick service for last-minute changes.
  34.  Check Food and beverage or coffee Break schedule if applicable.
  35.  Dealing with customer complaints.
  36.  Staff attitude and appearance.
  37.  Teamwork/Relations with co-workers and management.
  38.  The staff is properly trained.
  39.  Inspection of Meeting Room before guest arrival ensuring that client specifications have been met.
  40.  Coordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.
  41.  Participation in overall Hotel Maintenance and cleanliness.
  42.  Effective communication skills.
  43.  Staff training and development.
  44.  Department meetings are held monthly.
  45.  Personal development and growth.
  46.  Discipline of Personnel when required.


REPORTS TO: Sales & Food and Beverage Manager



Degree or three years Diploma in Hotel Management or equivalent.


Previous experience in a similar Job role or minimum 4 years experience as Banquet Supervisor. Experience in Hotel management software and Point of sale software.

Interview Questions for the Banquet Manager Position:

When interviewing candidates for the position of Banquet Manager, it’s important to focus on their organizational and interpersonal skills, as well as their ability to manage events and coordinate with various teams. Here are some interview questions to help assess a candidate’s suitability for the role:

  1. Can you describe your experience in managing banquets and events, particularly in a leadership role?
    • This question allows the candidate to provide an overview of their relevant experience and background.
  2. How do you approach the planning and coordination of large-scale events to ensure they run smoothly?
    • Assess the candidate’s organizational and logistical skills, as well as their attention to detail.
  3. How do you handle last-minute changes or unexpected issues during a banquet or event?
    • This question helps evaluate the candidate’s ability to adapt to unforeseen challenges and solve problems on the spot.
  4. Can you share an example of a successful banquet or event you managed, highlighting your role in its success?
    • This allows the candidate to showcase their achievements and contributions to the success of previous events.
  5. How do you communicate and coordinate with different departments, such as catering, kitchen staff, and service teams, to ensure seamless event execution?
    • Assess the candidate’s ability to work collaboratively and effectively with various teams.
  6. What strategies do you use to ensure that banquets and events are delivered within budget constraints?
    • Evaluate the candidate’s financial management skills and ability to control costs while maintaining quality.
  7. How do you ensure a high level of customer satisfaction during and after events?
    • Assess the candidate’s customer service skills and their approach to meeting client expectations.
  8. Can you describe your approach to selecting and managing banquet staff, including training and development initiatives?
    • Evaluate the candidate’s leadership and team management skills, as well as their commitment to staff development.
  9. What technologies or software do you use for banquet management, scheduling, and tracking event details?
    • Assess the candidate’s familiarity with relevant tools and technologies used in banquet management.
  10. How do you stay updated on current trends in banquet and event management, and how do you incorporate them into your approach?
    • This question assesses the candidate’s awareness of industry trends and their adaptability to changing event preferences.

Salary for Banquet Manager Position:

The salary for a Banquet Manager can vary based on factors such as the location, type and size of the venue, the candidate’s experience, and the overall economic conditions. As of my last knowledge update in January 2024, in the United States, the average annual salary for a Banquet Manager ranged from $45,000 to $70,000 or more, depending on the factors mentioned above.

It’s advisable to consult more recent industry surveys, job market reports, or industry experts to obtain the latest salary information for your specific region and circumstances.

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