Senior Banquet Manager

The Role

The Senior Banquet Manager is responsible for the overall leadership, planning, coordination, and execution of banquet events and functions within the convention center. This position oversees banquet operations, management teams, and service staff to ensure exceptional guest experiences, operational excellence, employee engagement, and financial performance. The Senior Banquet Manager works closely with Food & Beverage leadership and operational departments to deliver seamless event execution while maintaining the highest standards of service, safety, and professionalism.

Essential Duties And Responsibilities

• Provide leadership, coaching, and development for banquet managers, supervisors, captains, and service staff.
• Develop staffing plans and labor strategies to support business demands and operational goals.
• Oversee the planning and execution of banquet events, ensuring exceptional service, operational efficiency, and adherence to established standards.
• Direct event setup, service execution, and breakdown while ensuring facilities, equipment, inventories, and supplies are maintained and event ready.
• Establish and maintain departmental policies, procedures, and service standards to support operational excellence.
• Assist in managing departmental budgets, labor costs, forecasting, scheduling, and productivity goals.
• Monitor operational expenses and support cost-control initiatives to achieve financial objectives.
• Review banquet billing, event documentation, and operational reports for accuracy and compliance.
• Serve as the operational lead for large-scale, high-profile, and complex events.
• Partner with clients and internal stakeholders to ensure successful event execution and exceptional guest experiences.
• Participate in leadership initiatives, strategic planning, and special projects that support departmental and organizational goals.
• Analyze operational performance and implement improvements to enhance service quality, efficiency, employee engagement, and financial results.
• Ensure compliance with company policies, safety standards, sanitation requirements, and applicable regulations.
• Promote a culture of safety, accountability, and operational excellence throughout the department.

Qualifications

• Education and/or Experience: Bachelor’s degree in hospitality management, Business Administration, Culinary Arts, Event Management, or a related field preferred. Equivalent combination of education and relevant experience may be considered. Minimum of 7 years of progressive banquet, food and beverage, or event operations experience in a convention center, large hotel, resort, stadium, or high-volume event venue. Minimum of 3 years of leadership experience managing managers, supervisors, and/or large service teams. Demonstrated experience overseeing large-scale events, conventions, corporate meetings, trade shows, galas, and other high-volume functions. Proven experience with labor management, budgeting, forecasting, scheduling, and operational planning.
• Skills And Abilities: Strong leadership and team development skills with the ability to lead, coach, and motivate managers, supervisors, and large service teams. Extensive knowledge of banquet operations, food and beverage service standards, event logistics, and large-scale event execution. Strong financial acumen, including budgeting, forecasting, labor management, productivity analysis, and cost controls. Excellent communication, interpersonal, and relationship-building skills with a focus on client satisfaction and operational excellence. Exceptional organizational, problem-solving, and decision-making abilities in a fast-paced, high-volume environment. Proven ability to manage multiple priorities and concurrent events while maintaining service standards and operational efficiency. Ability to analyze operational challenges, identify opportunities for improvement, and implement effective solutions. Strong attention to detail with a commitment to delivering exceptional guest experiences. Ability to adapt quickly to changing business needs and last-minute event modifications. Bilingual (English/Spanish) preferred. Computer Skills: Advanced proficiency in Microsoft Office Suite, including Word, Excel, Outlook, PowerPoint, and Teams. Experience with event management software, catering systems, point-of-sale (POS) systems, and labor scheduling platforms. Ability to analyze operational reports, labor metrics, financial data, and event performance information to support business decisions. Experience utilizing technology to improve operational efficiency, communication, and reporting preferred.

Compensation

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

• Location: On Site Broward County Convention Center
• PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.