Banquet & Events Operations Manager

Event Execution

Execute all Banquet Event Orders (BEOs) according to client specifications, service standards, and timelines, including proper event close-out through Toast.

Develop and distribute event timelines, pull sheets, floor plans, and service outlines to staff.

Cook off-site and bring to the event space.

Coordinate scheduling of Captains, Servers, Bartenders, Housemen, and support staff based on BEO directives and business demand.

Assign and oversee setup of all dining, bar, and event areas to ensure accuracy and readiness before guest arrival.

Manage load-in and load-out for all vendors, confirming placement per floor plan and setup notes.

Ensure wayfinding, event signage, and AV requirements are in place per BEO specifications.

Conduct a Culinary Check-In with the Executive Chef before setup to confirm menu details, pull sheets, equipment, presentation, and service flow; lead a joint Pre-Shift briefing with the chef, sales and service team before event start.

Retrieve and verify menu cards from the Prep Kitchen before bringing them to the event space.

Staff Leadership & Development

Lead and develop captains, servers, bartenders, housemen, and support staff through all phases of event operations.

Prepare weekly schedules in accordance with staffing guidelines and labor forecasts; make real-time adjustments to meet business demands.

Establish and maintain training standards for service execution, side duties, and department procedures; lead onboarding of new hires and reeducation of existing staff as needed.

Hold staff accountable to grooming, attire, and conduct standards; address deficiencies directly and professionally.

Ensure all closing duties are completed and verified before staff sign out.

Front-of-House Operations

Oversee and optimize all event station and bar layouts for operational efficiency and guest flow.

Inspect event spaces before, during, and after events for cleanliness, organization, and proper setup; take corrective action on all deficiencies.

Manage FOH equipment, signage, and display materials; maintain inventory controls and coordinate timely replenishment.

Ensure FOH storage areas are organized, clean, and all items are properly labeled and stored post-event.

Submit work orders for maintenance repairs; escalate urgent facility needs to Engineering directly.

Participate in monthly inventories of supplies, equipment, liquor, and wine.

Maintain and update POS system with menu changes as needed.

Guest & Vendor Relations

Serve as the primary on-site manager, ensuring all building protocols and service standards are upheld throughout each event.

Anticipate guest and client needs; foster positive guest relations through attentiveness, professionalism, and name recognition.

Manage resolution of guest complaints, ensuring issues are addressed promptly and to a satisfactory outcome.

Troubleshoot issues in the moment to uphold gracious hospitality for guest experience and execution expectations.

Maintain clear, proactive communication between internal departments and external partners to ensure seamless event execution.

Event Sales Team Collaboration

Serve as the primary operations liaison to the Event Sales Team, ensuring all contracted event details are accurately translated into executable staff assignments, equipment pulls, timelines, etc before distribution to staff.

Review new and upcoming event contracts with the Sales Team to identify operational requirements, flag potential conflicts or resource gaps and identify solutions.

Participate in pre-event walkthroughs or planning meetings with the Sales Team to align on space layout, service expectations, and event flow.

Communicate operational feedback and post-event learnings to the Sales Team to inform future proposals, upsell opportunities, and expectation-setting with clients.

Collaborate with Sales on the development and maintenance of service standards, food and beverage presentation guidelines, and event packages to ensure consistency between what is sold and what is delivered.

Uphold handoff protocols between Sales and Operations so that no event reaches execution without confirmed staffing, equipment, and culinary alignment from the finalized BEO.

Attend weekly BEO meetings and relevant sales planning sessions to stay ahead of upcoming business and contribute an operational perspective.

Planning & Administration

Attend weekly BEO and manager meetings; contribute operational insight to improve event flow, service efficiency, and overall guest experience.

Partner with the Director of Food & Beverage, Culinary Director, and Sales Director to align budget targets with booked events and plan for CapEx and equipment needs.

Leverage prior event history to anticipate client preferences, identify opportunities for improvement, and add meaningful touches to repeat events.

Review catering sales and resolve discrepancies with the Accounting and Sales teams as needed.

Manage bi-weekly payroll review and submission for all event staff hours.

Maintain thorough knowledge of and strict adherence to Illinois liquor regulations, including those prohibiting service to minors and intoxicated persons.