The Banquet Operations Manager is responsible for the overall execution, setup, and service of all banquet and catered events. This leadership role oversees banquet service and set-up teams to ensure exceptional guest satisfaction, operational efficiency, and adherence to Omni Hotels & Resorts food and beverage standards, policies, and procedures. Working closely with the Director and Assistant Director of Banquets, Catering & Convention Services, Culinary, Stewarding, and Engineering, the Banquet Operations Manager plays a critical role in delivering seamless, high-quality events while maintaining fiscal responsibility and service excellence.

• Represents management at banquet and catered functions, ensuring service standards and guest expectations are consistently met or exceeded.
• Determines event set-ups in collaboration with Catering & Convention Services, ensuring accuracy, efficiency, and alignment with client expectations.
• Coordinates and oversees all banquet functions in partnership with service staff, Culinary, and Stewarding teams, ensuring proper execution, food quality, and professional service delivery.
• Briefs banquet associates and servers on event details, service procedures, and timing requirements prior to each function.
• Establishes, maintains, and continuously improves high standards of service quality through effective training, coaching, and leadership.
• Ensures proper care, maintenance, and inventory control of banquet equipment, including maintaining appropriate par levels.
• Coordinates with the Stewarding Department to ensure timely breakdowns, proper handling of leftovers, and waste minimization.
• Inspects function rooms before and after events; submits work orders to Engineering to maintain rooms in excellent condition.
• Manages labor effectively by adjusting staffing levels in response to business volume and operational demands.
• Controls departmental expenses, including payroll, while maximizing profitability without compromising guest satisfaction.
• Prepares and maintains accurate records, reports, closing documentation, and payroll data.
• Conducts and participates in departmental meetings to communicate goals, standards, and operational updates.
• Utilizes internal systems (including Medallia and Synergy Reports) to document, communicate, and resolve guest feedback or operational concerns.
• Stays current on food, beverage, and service trends, setting a professional example and pace for a successful banquet operation.
• Performs additional duties as assigned by management.

• Minimum of 2 years of banquet management or supervisory experience in a hotel or convention setting preferred.
• High School Diploma or equivalent required; some college coursework preferred.
• Strong leadership, interpersonal, and communication skills with the ability to lead teams in a fast-paced environment.
• Highly detail-oriented with excellent organizational and problem-solving abilities.
• Demonstrated ability to perform professionally under high levels of stress and fluctuating business demands.
• Proficient computer skills required; experience with hotel systems preferred.
• STAR certification required.
• Food Handler's Certification required.
• ServSafe certification required or ability to obtain within designated timeframe.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.