Title: Banquet Operations Manager  

Reports to: Food & Beverage Director 

Position Type: Full-time, Exempt 

Job Summary: 

The Banquet Operations Manager supports the Banquet Manager in the successful execution of all private and public events at Los Poblanos. This position is a hands-on operational leader responsible for ensuring banquet and event staff are properly scheduled, trained, prepared, and supported to deliver exceptional service. Working closely with the Banquet Manager, the Banquet Operations Manager helps oversee the day-to-day execution of events, with a particular focus on staffing, training, beverage service, inventory management, and purchasing. This role will serve as a key resource for banquet staff and, help ensure that Los Poblanos’ standards of hospitality, professionalism, and presentation are consistently upheld. 

The ideal candidate has strong banquet or event-service experience, professional bartending experience, excellent organizational skills, and a passion for developing hospitality teams. This position requires someone who is comfortable working alongside the team during events while also managing the administrative and logistical responsibilities that keep the department operating efficiently. 

Duties & Responsibilities: 

• Support the Banquet Manager in the execution of all private and public events, including social, corporate, and special events. 
• Help maintain consistent service standards and ensure the guest experience reflects Los Poblanos’ commitment to warm, gracious hospitality. 
• Assist with event setup, service, breakdown, and post-event procedures. 
• Review Banquet Event Orders (BEOs) and event details to ensure staff are prepared and service requirements are understood. 
• Work closely with the Banquet Manager, Event Managers, and Banquet Chef to ensure food and beverage service is properly coordinated. 
• Act as an operational leader during events, proactively identifying and resolving service issues. 
• Responsible for the oversight and coordination of Afternoon Tea & Library Bar Operations.  
• Maintain a visible presence during events and provide hands-on support to banquet staff as needed. 
• Assist with ensuring event spaces, bars, service areas, equipment, and supplies are properly prepared before each event. 
• Assist the Banquet Manager with opening and closing procedures and ensure all post-event responsibilities are completed. 
• Partner with the Banquet Manager to develop and maintain banquet staff schedules based on event needs, staffing levels, and business volume. 
• Help ensure appropriate staffing levels and skill sets are assigned to each event. 
• Communicate schedules, event assignments, and operational expectations clearly to banquet staff. 
• Conduct ongoing training in banquet service, beverage service, bartending, hospitality standards, and event-specific procedures. 
• Assist with onboarding and training new team members. 
• Help create and maintain departmental training materials, service standards, and operating procedures. 
• Lead pre-shift meetings and event briefings as needed to ensure staff understand event details, service expectations, and responsibilities. 
• Promote teamwork, accountability, professionalism, and a positive work environment. 
• Ensure banquet bars are properly stocked, set up, staffed, and operated according to Los Poblanos standards. 
• Monitor inventory levels and proactively identify upcoming needs based on the event calendar and BEOs.  
• Responsible for general supply ordering and inventory management.   
• Organize and maintain banquet storage areas to ensure products and supplies are accessible, properly stored, and accurately accounted for. 
• Participate in BEO meetings and share relevant event operations information with the team. 
• Participate in client planning meetings when needed.  
• Assist in developing and implementing procedures that improve efficiency, consistency, and profitability. 
• Proactively anticipate operational needs and communicate solutions before issues affect an event. 
• Perform additional duties as assigned to meet business and operational needs. 

Essential Job Functions 

• Coordinate and organize banquet staff for scheduled events in partnership with the Banquet Manager. 
• Train, coach, and support banquet employees. 
• Execute and oversee beverage and bar service during events as needed.  
• Maintain general supply orders.  
• Assist with event setup, service, and breakdown. 
• Monitor service quality and address operational issues in real time. 
• Maintain compliance with food safety, alcohol service, and regulatory requirements. 
• Maintain accurate operational and inventory records. 
• Communicate effectively with guests, staff, Event Managers, culinary team, and F&B leadership. 
• Work collaboratively with the Banquet Manager to maintain departmental standards and achieve operational goals. 
• Perform additional duties as assigned to meet business and operational needs.

• Previous supervisory or leadership experience in the food & beverage, hospitality, banquet, or events industry. 
• Previous banquet, catering, restaurant, hotel, or event operations experience preferred. 
• Demonstrated knowledge of professional bartending and beverage service. 
• Valid Food Handler and beverage service certifications. 
• Strong understanding of responsible alcohol service and beverage operations. 
• Experience training, coaching, and developing hourly employees. 
• Strong understanding of wine service, fine dining standards, and banquet service techniques. 
• Strong organizational skills with the ability to manage multiple events and competing priorities. 
• Experience with inventory management, purchasing, ordering, and receiving. 
• Strong attention to detail.  
• Ability to communicate clearly and professionally with staff, guests, vendors, and leadership. 
• Ability to anticipate operational needs and proactively solve problems. 
• Energetic, approachable, and professional leadership style. 
• Commitment to delivering warm, gracious hospitality. 
• Ability to work effectively in a fast-paced environment and remain calm under pressure. 
• Familiarity with POS systems and Microsoft Office. 
• Ability to stand, walk, bend, kneel, and move for extended periods, including shifts of up to 12 hours. 
• Ability to lift 50 lbs. and move up to 200 lbs. using a hand cart. 
• Flexibility to work AM/PM shifts, weekends, and holidays. 

Preferred Qualifications 

• Three to five years of banquet, catering, hotel, or event operations experience. 
• Previous bartending leadership or bartending experience. 
• Experience with high-volume events and/or fine-dining service. 
• Experience with beverage inventory and cost control. 
• Experience with hotel or event management software. 
• Ability to speak Spanish.