The Banquet Manager at The Woodlands Resort & Hotel is responsible for overseeing the daily operations of the Banquet Department, ensuring the flawless execution of events and a consistently positive guest experience. This role includes managing food and beverage service, coordinating staff activities, and maintaining effective communication across departments to ensure guest expectations are exceeded. The ideal candidate will have at least 2 years of banquet management experience, a strong understanding of food and beverage financial systems, and excellent communication skills. 

• Event Coordination & Management: Oversee the preparation, execution, and breakdown of all banquet functions. This includes coordinating event logistics with clients, the kitchen, and other hotel departments to ensure all needs are met.
• Financial Oversight: Prepare banquet food and beverage checks, track labor costs, and manage financial reports to ensure budget goals are met. Review and control inventory and equipment usage to optimize efficiency.
• Staff Management & Training: Hire, train, and supervise banquet staff, ensuring that all team members deliver excellent service. Provide ongoing coaching and feedback to foster a positive, motivated, and highly effective team.
• Room Setup & Event Design: Direct the setup of banquet rooms, ensuring that layouts and decorations meet the client’s expectations and adhere to hotel standards. Collaborate with the Executive Chef and Director of Food & Beverage to implement creative décor ideas and buffet presentations.
• Payroll & Scheduling: Manage daily and weekly payroll, monitor staff attendance, and forecast monthly payroll based on catering projections.
• Quality Control: Ensure that food and beverage service adhere to established standards of quality, presentation, and timeliness. Conduct post-event evaluations to ensure guest satisfaction and identify areas for improvement.
• Client Relations: Build and maintain strong relationships with clients and event planners, ensuring their needs are met with personalized attention and exceptional service. Handle client requests, concerns, and feedback professionally.
• Collaboration with Leadership: Work closely with the Director of Food & Beverage, Catering Manager, Executive Chef, and other departments to ensure a seamless event experience. Assist in the development and execution of seasonal or promotional events.

• Two or more years of banquet management experience preferred.
• Strong familiarization with food and beverage financial systems and cost controls.
• Excellent written and verbal communication skills required.
• Must be able to work a flexible schedule.

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