Senior Banquet Operations Manager

Salary: $57,000 - $63,000

About the role

At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure.

Set within the iconic Crystal Bridges Museum of American Art and AWE Campus, the Senior Banquet Operations Manager plays a pivotal role in bringing unforgettable events to life across some of the region's most distinctive and inspiring venues. From elegant galas and donor celebrations to corporate gatherings and community events, this leader creates seamless experiences that reflect the creativity, hospitality, and excellence that define our destinations. This role serves as the operational driving force behind banquet execution, leading teams across multiple venues to deliver exceptional service, memorable guest experiences, and outstanding business results.

Culture

• We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients.
• A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.
• Our services require a CONCIERGE mentality, a bias to action with humble hospitality.
• We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to.
• We curate company and partner resources to bring our client’s vision to life.
• We seek to cultivate the next generation of talent, purveyors and partnerships.
• We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).
• Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.

Responsibilities

• Lead banquet operations across multiple venues and event locations.
• Ensure successful execution of all events while maintaining hospitality, safety, and service standards.
• Partner with Event Coordinators, Culinary Leadership, and venue stakeholders to align staffing and operational plans with event requirements.
• Provide leadership and decision-making support for complex, high-profile, and large-scale events.
• Resolve operational issues and drive continuous improvement across all banquet operations.
• Directly manage, coach, and develop the Banquet Captain team.
• Recruit, onboard, train, schedule, and evaluate team members.
• Establish clear performance expectations and accountability standards.
• Develop future leaders through mentorship, training, and succession planning.
• Foster a culture of hospitality, teamwork, professionalism, and engagement.
• Develop labor plans, staffing models, and schedules that align with business demand and financial goals.
• Manage labor budgets and monitor productivity, overtime, and labor cost performance.
• Analyze labor-to-revenue metrics and identify opportunities to improve profitability and operational efficiency.
• Oversee temporary labor and agency staffing relationships.
• Support departmental budgeting, forecasting, and event profitability initiatives.
• Review and approve payroll, timesheets, and workforce records.
• Ensure compliance with company policies, employment practices, and workforce management procedures.
• Monitor attendance and staffing trends and implement corrective actions when necessary.
• Oversee banquet equipment, inventory, and operational assets across all venues.
• Maintain inventory controls and accountability measures.
• Coordinate replacement purchases, maintenance, and replenishment needs to support ongoing operations.
• Monitor performance through financial, labor, service, and guest satisfaction metrics.
• Maintain compliance with Wolfgang Puck Catering, Compass Group, health, safety, and sanitation standards.
• Implement process improvements that enhance consistency, efficiency, profitability, and the guest experience.

Requirements

• 5+ years of leadership experience in banquet operations, catering operations, hospitality, or luxury service environments.
• Strong knowledge of banquet service, event execution, and hospitality operations.
• Experience managing labor budgets, staffing plans, scheduling, payroll, and workforce administration.
• Demonstrated success leading teams and driving employee engagement and retention.
• Strong organizational, communication, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with Microsoft Office and workforce management systems.
• Availability to work evenings, weekends, and holidays as business demands require.

Preferred Qualifications

• Multi-venue hospitality or catering experience.
• Fine dining, luxury hospitality, or high-volume event operations experience.
• Experience managing temporary labor and staffing agencies.
• Food Safety Certification and Alcohol Service Certification.
• Familiarity with Compass Group systems and operational platforms.

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)