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Professional Summary

I am a dedicated Manager with a strong work ethic and the ability to build lasting client relationships. Experienced in operational management; sales, staffing, and cost control. Exceptional planning skills; enjoy new challenges. Able to motivate employees to perform to their maximum potential and I am adept to communicating effectively with customers, vendors, and staff.

  • Staff scheduling
  • Natural leader
  • Food service background
  • ADP Pay Roll knowledge
  • Strong work ethic
  • Point of Sale (POS) system operation
  • Delphi knowledge
Work History
11/2016 to Current
Banquet Manager Crown Plaza Virgina Beach, VA
  • Responsible for maintaining profitability by balancing service with costs.
  • To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes.
  • Organized special events , including receptions, weddings, promotions and corporate luncheons.
  • Responsible for attending all BEO meetings and sales meetings.
  • Posted bills and checks through the POS system and Delphi.
  • Carefully interviewed, selected, trained and supervised staff.
  • Responsible for scheduling servers, set up, and captains.
09/2014 to 11/2016
Banquet/ Restaurant Manager Double Tree Hotel Williamsburg, VA
  • Liaise on an on-going basis with the Food and Beverage Director to ensure all client needs and requirements will be met.
  • Responsible for Banquet Bar control policies and completion of necessary forms.
  • Carefully interviewed, selected, trained and supervised staff.
  • Spoke with patrons to ensure satisfaction with food and service Managed food delivery for 200+ guests for special events.
  • Organized special events in the restaurant, including receptions weddings, promotions and corporate luncheons.
  • Developed and rolled out new policies.
06/2012 to 09/2014
Banquet Captain Greenbrier Country Club Chesapeak, VA
  • Managed food delivery for 200+ guests for special events.
  • Spoke with patrons to ensure satisfaction with food and service Assisted diners with obtaining food from buffet/serving table as needed.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

High School Diploma: Woodside High School -

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Professional Summary

Dedicated, highly dependable, hardworking assistant restaurant manager with extensive daily planning and operations experience. I love this industry and have worked very hard learning it for 25 years.

Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.

Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor relations.

Banquet management background. Extensive experience catering parties that served more than 150 guests. Setup, floor planning, vendor relations, food ordering, linens, staffing.

  • Staff scheduling
  • Service-oriented
  • Inventory control and record keeping
  • Dynamic, friendly hostess
  • Strong work ethic
  • Safe-Serv through 2019
  • CPR & Sexual Harassment Certificates

  • Conflict resolution techniques
  • Passion for customer satisfaction
  • Point of Sale (POS) system operation
  • Shop at Restaurant Depot once a week for produce, paper goods, canned goods. I saved the company $40,000 last year
Work History
Assistant Restaurant Manager 11/2011 to 11/2017
Wilshire Royale Inc 2011 West Olive Ave
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Interacted positively with customers while promoting hotel, bar, banquet and restaurant facilities and services.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Led and directed team members on effective methods, operations and procedures.
  • Prepared for and executed new menu implementations.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Have developed strong relationships with external vendors to obtain the best quality in pricing and product.
  • Conducted timely performance evaluations for all front of house staff.
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Received recognition from city of Burbank Tournament of Roses for contributions to the community.
Banquet Manager 11/2011 to 11/2017
Wilshire Royale Inc 2011 West Olive Ave
  • Organized special events in the banquet facilities, including receptions, promotions and corporate luncheons. Followed BEO's for event, Oversee all aspects of a banquet or event, including set-up, menu selection, food and linen ordering, presentation, serving, special requests and cleanup while focusing on detail and quality presentation.
  • Promoted a positive atmosphere and went above and beyond to guarantee each banquet customer had an exceptional event.

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Professional Summary
Executive Manager possessing comprehensive background in fine dining and hospitality. Courteous service professional with a strong dedication to exceeding expectations.
    • Outstanding experience in procurement of food and beverages for facility
    • Strong knowledge of culinary bargaining agreement
    • Profound knowledge of communicating with all clients
    • Wide knowledge of kitchens, equipment, food production, sanitation and safety
    • Ability to coordinate with management and associates
    • Ability to provide optimal customer services
    • Ability to schedule activities with appropriate staffing
    • Ability to execute company and hotel policies
    • Ability to maintain all equipment to high standards, and oversee staff
    • Ability to hire, train and development of employees 
    • Ability to prepare budget and monitor profit and loss statements
    • Proficient with all Microsoft Office applications
  • Customer service-oriented
  • Cash register familiarity
  • People-oriented
  • Sales experience
  • Data entry
  • Strong work ethic
  • Outstanding interpersonal skills
  • Friendly demeanor
  • Excellent communication skills
Work History
Assistant Director of Banquets 05/2017 to 03/2018
Spring Place New York, NY
  • Supervising the overall operation of the Banquet Department
  • Develop budgetary objectives for departments and communicating those objectives to the Director of Banquets.
  • Maximized customer service by training staff, overseeing operations and resolve issues in a timely manner.
  • Conducted walk-throughs of event areas to perform final inspections with customers and verify satisfaction of arrangements and provisions.
  • Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies.
  • Attend and conduct meetings as required both within the department and within the property.
  • Ensure that all front and back of the house are maintained in a neat, clean and orderly fashion.
  • Managed liquor inventory, updated daily logs, computer tracking systems and other relevant documentation.
Banquet Steward 04/2008 to 07/2013
CPS Events @ The Plaza Hotel 768 5th Ave.
  • Managed all garbage from kitchen and work areas and assisted in appropriate recycling.
  • Organized supply closets and ensured efficient cleanliness.
  • Administered floor surfaces and ensured usage of proper chemicals and supplies.
  • Provided assistance to banquet chef in preparing hot meals.Assisted in filling all empty glasses and prepared coffee for all guests.
  • Monitored kitchen equipments and assisted in preparing plate.Coordinated with staff members in preparing buffet area.
  • Analyzed guest requirements and ensured compliance to all requests.
Executive Steward /Purchasing Manager / Banquet Manager 05/2017
Cps Events @ The Plaza Hotel
  • Monitored inventory for all equipments and supplies for department.
  • Supervised all services and maintained cost effectiveness.
  • Managed regular communication with General Manager and Executive Chef.
  • Evaluated production quality for various stewarding activities for services.Provided appropriate feedback to resolve all customer requirements.
  • Performed research and implemented efficient processes and technology.
  • Assisted in hiring process and ensured optimal quality of services.
  • Developed financial budget for all short term and long term objectives.
Sales and Marketing / Buyer / Customer Service 03/2003 to 12/2007
Pecaso Lighting 1405 North Broad St. Hillside

  • Developed and executed marketing programs and general business solutions resulting in increased company exposure, customer traffic, and sales.
  • Oversaw sales forecasting, goal setting and performance reporting for all accounts.
  • Organized joint sales calls with current customers and outside vendors.
  • Consulted with clients after sales and contract signings to resolve problems and provide ongoing support.
  • Traveled to the market, visited vendors and assisted buyers with merchandise selection.
  • Communicated with vendors regarding inventory needs.
  • Wrote and expedited purchase orders.
  • Maintained key item stock levels.
  • Forecasted purchasing trends.
  • Generated reports detailing sales trends and store performances.
  • Tracked inventory shipments.
  • Improved merchandising strategies.
  • Removed poor performing items from future buys.
  • Prepared spreadsheets detailing item information.
  • Asked open-ended questions to assess customer needs.
  • Greeted customers entering the store to ascertain what each customer wanted or needed.
  • Recommended, selected and helped locate and obtain out-of-stock product based on customer requests.

Sales Consultant 12/2001 to 11/2002
ABC Carpet and Home 1055 Bronx River Ave. Bronx NY

  • Wrote sales contracts for orders obtained and submitted orders for processing.
  • Prioritized daily workflows, including all inbound calls, quotes and sales-related inquiries.
  • Engaged with customers in a sincere and friendly manner.
  • Built relationships with customers to increase likelihood of repeat business.

Associate of Science: Computer Information System Devry University - North Brunswick

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A competent, skilled and results-driven professional with over 25 years of experience and a strong record of achievement in providing the necessary event management and personnel motivation expertise to ensure streamlined operations, customer satisfaction, and profitability in the events departments I have led. In my time at The Sebastian Vail- Director of Catering and Conference Services I have exceeded my goal in "catering only" sales with long time clients and new prospects. As the Area Banquet manager for Rock Resorts, I streamlined operations to provide one banquet team of forty "on call" professionals that handle both The Lodge at Vail & The Arrabelle\'s operations. As the Director of Conference Services and Catering at the Sonnenalp Resort, I was successful in wedding and special event sales in a difficult recession market. I have the experience and commitment to be successful and increase sales and profitability in a number of hospitality positions and since I worked directly under this position for 6 years and help with multiple tasks including forecasting and assisting sales, I know this is the perfect position for me!
  • Top-rated sales performance
  • Negotiation skills
  • Event management
  • Competitive analysis
  • Customer targeting
  • Strategic partnerships
  • Strategic event planning
  • Customer-oriented
  • Organized multi-tasker
  • Courteous and helpful
  • Luxury guest services
  • Adaptability and responsiveness
  • Special events planning
Work History
Director of Catering and Conference Services , 04/2016 to Current
Present: THE SEBASTIAN VAIL, Vail Colorado Vail, CO
Responsible to ensure that all contracted food and beverage is consumed AND that they upsell as much as possible to increase F&B spend on property.Ensures that the customers meets or exceeds their room block through proper communication of the contracted rooms revenue and always executes the contract.
  • Works closely with Executive Chef to successfully present profitable catering options.
  • Responsible for the weekly meetings with Operations to ensure detailed communications to all operations staff. This will include resume\\\\\\\\'s and BEO\\\\\\\\'sReviews, and reconciles all group billings within the conference services and catering department, ensure that all documents are accurate from accounting before going to the client.
  • Assumes all duties of Director of Banquet Operations, in their absence.
  • Responds to guest and customer inquiries in a courteous and helpful manner.
  • Contributes to the efficiency and effectiveness of the unit\\\\\\\\'s service to its customers by offering suggestions and directing or participating as an active member of a team. Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
  • Ensures that all definite groups are given banquet and catering information in a timely manner to maximize revenue
  • Achieved 30% upsell from contracted food and beverage over the $135 contracted minimum, for the year for group sales year 2017.
  • Exceeded catering only budget of $250,000 by 20% for the 2017 year.
  • On Line & CMC College classes , 09/2014 to Current
    • Independent contractor as a teacher for wedding and event planning online course.
    • Taught CMC classes on wedding and event planning
    Banquet Manager, 05/2010 to 02/2016
    SONNENALP RESORT Vail, Colorado
    Banquet Manager, 06/2004 to 05/2008
    Director of Food and Beverage, 04/1999 to 06/2004
    Chateau Vail Avon, Colorado
    • Responsibilities encompassed complete accountability for all daily operations of upscale food and beverage outlets with revenues of over $3 million annually; coupled with full banquet department and room service of 120 keys.
    Executive Chef, 10/1998 to 04/1999
    • Responsible for complete profit/loss accountability, budgeting, forecasting and purchasing, while implementing both internal and external marketing; management style resulted in significantly increasing revenues, enhancing staff leadership, concept development, training, guest satisfaction and retention.
    • Implemented new menu concepts for a 75-seat outlet, room service and catering while maintaining quality assurance standards of a Embassy Suites property.
    Extension Program - Culinary certificate - ACF certified courses: UNIVERSITY OF CALIFORNIA LOS ANGELES - Westwood, CA
    Bachelor of Science: Hotel Management, 1988
    UNLV - Las Vegas
    • Coursework in Food Service Management and Restaurant Management
    • Certificate in Nutrition Science
    • Culinary Arts coursework
    • Customer Service Experience
    • Association of Bridal Consultants - Vendor member since 2004
    • Serve Safe Certification
    • Tips Trainer Certification- TRAINER
    • Working on completion of CMP certification -Certified Meeting Professional