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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Sr. Banquets Manager

United States 74000.00 - 99000.00 USD / Year · Job Posted April 11, 2026
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Job Description

Directs and motivates team while personally providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.

Job Responsibility

  • Directs and motivates team while personally providing high quality service based on requirements and standards
  • Monitors and controls financial and administrative responsibilities including asset protection
  • Provides clear and concise communications to everyone having ownership in the success of the event
  • Identifies training opportunities and plans a strategy to accomplish goals
  • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props)
  • Maintains and applies knowledge of all laws, as they relate to an event
  • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction
  • Adheres to and reinforces all standards, policies, and procedures
  • Ensures established sanitation levels are maintained
  • Manages departmental inventories and maintains equipment
  • Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory
  • Schedules banquet service staff to forecast and service standards, while maximizing profits
  • Develops lasting relationships with groups to retain business and increase growth
  • Sets goals and delegates tasks to improve departmental performance
  • Conducts monthly department meetings with the Banquet team
  • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends
  • Acts as a liaison to the kitchen staff
  • Leads shifts and actively participates in the servicing of events as needed
  • Sets a positive example for guest relations
  • Interacts with guests to obtain feedback on product quality and service levels
  • Responds to and handles guest problems and complaints
  • Empowers employees to provide excellent customer service
  • Ensures employees understand expectations and parameters
  • Strives to improve service performance
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
  • Reviews comment cards and guest satisfaction results with employees
  • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures
  • Observes service behaviors of employees and provides feedback to individuals
  • Monitors progress and leads discussion with staff each period
  • Participates in the development and implementation of corrective action plans
  • Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges
  • focuses on continuous improvement of guest satisfaction
  • Attends and participates in all pertinent meetings

Requirements

  • High school diploma or GED
  • 3 years experience in the event management, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
  • 1 year experience in the event management, food and beverage, sales and marketing, or related professional area
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