Banquet Manager

Fulltime

About Client Partner

Our client partner is a premier luxury hospitality enterprise operating high-end hotels, event venues, and fine-dining properties in Sri Lanka. Recognized for exceptional culinary standards and flawless event execution, the organization delivers world-class hospitality experiences for corporate functions, weddings, and grand celebrations. They provide a dynamic, fast-paced leadership environment for an accomplished hospitality management professional.

About the Role

We are seeking a dynamic, guest-focused Banquet Manager to oversee all banquet operations, event execution, and guest service standards. In this leadership role, you will coordinate seamlessly with culinary, front-of-house, and sales teams to deliver flawless banquets, manage event staffing, control operational costs, and ensure absolute guest satisfaction across every catered function.

Responsibilities

Banquet Operations & Event Execution: Direct and oversee the flawless setup, execution, and breakdown of all banquet events, conferences, weddings, and private functions.
Staff Leadership & Training: Recruit, train, schedule, and mentor banquet service personnel, establishing high service standards and fostering a culture of hospitality excellence.
Cross-Functional Coordination: Collaborate closely with the executive chef, culinary teams, and sales departments to review event orders, menu specifications, and special client requests.
Inventory & Asset Management: Monitor banquet equipment, silverware, linen inventories, and room setups, ensuring proper maintenance and minimal operational loss.
Quality Control & Client Relations: Greet event organizers, address client feedback proactively during functions, and ensure all service delivery meets luxury hospitality standards.
Financial & Cost Control: Manage departmental operating costs, labor efficiency, and beverage/food wastage to achieve profitability targets.

Requirements

Educational Qualifications: Bachelor’s Degree or Higher National Diploma in Hospitality Management, Hotel Administration, Business Administration, Marketing, or Finance / Management Accounting.
Years of Experience: Minimum 4 to 7 years of progressive experience in banquet operations, food and beverage management, or event service leadership within luxury hotels or upscale resorts.
Operational Expertise: Comprehensive knowledge of banquet service standards, food safety regulations, table settings, and event logistics.
Core Competencies: Exceptional leadership, multitasking capabilities, customer service orientation, and professional English communication skills.