Manager

We are seeking an experienced, highly organized, and results-driven manager to lead the daily operations of an established banquet and catering venue on Long Island.

The ideal candidate is a hands-on hospitality professional with a proven background in banquet operations, catering sales, financial management, staff leadership, and client relations.

This position requires a well-rounded leader capable of overseeing multiple departments, maximizing operational efficiency, driving profitability, and consistently delivering exceptional guest experiences.

The manager will work closely with ownership and serve as a key decisionmaker in the venue's daily operations and long-term success.

Key Responsibilities

Venue & Event Operations

• Direct all daily venue operations, ensuring seamless execution of weddings, corporate functions, social celebrations, and special events.
• Oversee event logistics, staffing, setup, service standards, and overall guest satisfaction.
• Coordinate banquet, culinary, administrative, and support teams to ensure efficient operations.
• Develop and implement standard operating procedures to maintain consistency, productivity, and quality.
• Proactively identify and resolve operational challenges while maintaining exceptional hospitality standards.

Sales & Business Development

• Actively serve as a Sales Executive, personally managing and executing catering sales, generating leads, conducting venue tours, presenting packages, negotiating contracts, and closing bookings for weddings, corporate functions, and social events.
• Take direct responsibility for achieving individual sales goals while contributing to the venue's overall revenue targets and profitability.
• Manage the complete sales cycle, from initial inquiries and client consultations through contract execution, event planning, and final payment collection.
• Proactively follow up with prospective clients to convert inquiries into confirmed bookings, while maintaining consistent communication with contracted clients throughout the planning process.
• Prepare, complete, and maintain accurate Banquet Event Orders (BEOs), ensuring all event specifications, menus, timelines, services, and special requests are documented and communicated to the appropriate departments.
• Manage client payment schedules, collect deposits and outstanding balances, and ensure timely fulfillment of contractual financial obligations.
• Coordinate with clients and external event vendors to obtain, verify, and maintain required Certificates of Insurance (COIs), permits, and compliance documentation in accordance with venue policies and applicable regulations.
• Identify and execute upselling opportunities, including menu enhancements, beverage packages, additional services, and event upgrades to maximize revenue per booking.
• Develop and implement sales strategies to increase bookings, expand market reach, strengthen client retention, and drive business growth.
• Establish and maintain relationships with clients, event planners, corporate accounts, and industry partners to generate referrals and new business opportunities.
• Support marketing initiatives, promotional campaigns, and community outreach efforts to enhance brand visibility and attract prospective clients.

Financial Management & Administration

• Manage operational budgets, monitor expenses, and implement effective cost-control measures.
• Analyze financial performance, labor costs, and revenue trends to improve profitability.
• Oversee purchasing, vendor negotiations, billing, and administrative processes.
• Supervise payroll administration, employee timekeeping, scheduling records, and operational reporting.
• Prepare financial and operational updates for ownership and recommend opportunities for improvement.

Human Resources & Team Leadership

• Oversee employee recruitment, onboarding, training, scheduling, and performance evaluations.
• Lead and motivate banquet, service, administrative, and operational personnel.
• Develop training programs and service standards that promote accountability and operational excellence.
• Manage employee relations, performance concerns, and staffing requirements.
• Foster a professional, collaborative, and service-oriented workplace culture.

Client Relations & Quality Assurance

• Maintain strong client relationships throughout the planning and execution of events.
• Oversee event specifications, food and beverage arrangements, special requests, and contractual commitments.
• Resolve escalated client concerns professionally and efficiently.
• Monitor customer feedback and implement service improvements.
• Ensure compliance with applicable New York State and local hospitality, sanitation, and workplace safety regulations.

Required Qualifications

• Minimum 5–7 years of progressive experience in banquet operations, catering, hospitality, or event venue management.
• At least 3 years of management or supervisory experience in a comparable hospitality environment.
• Proven ability to manage high-volume events and oversee multiple operational departments.
• Strong understanding of catering sales, event contracts, financial management, and cost controls.
• Demonstrated experience in employee management, training, scheduling, and payroll administration.
• Excellent leadership, organizational, communication, and problem-solving skills.
• Ability to multitask, prioritize effectively, and make sound decisions in a fast-paced environment.
• Proficiency in Microsoft Office and familiarity with catering management, payroll, and CRM systems. TripleSeat knowledge is a plus.
• Working knowledge of hospitality industry standards and applicable regulatory requirements.
• Availability to work a flexible schedule, including evenings, weekends, and holidays as required by event operations.

Preferred Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Previous experience in Banquet Management.
• Bilingual proficiency is a plus.
• Background in hospitality marketing, business development, and vendor contract negotiations.
• Experience managing large teams and high-volume banquet operations.

The Ideal Candidate

We are looking for a proactive, dependable, financially minded, and service-driven leader who understands every aspect of operating a successful banquet and catering business.

The successful candidate will be equally comfortable managing a large-scale event, leading a team, resolving client concerns, reviewing financial performance, and identifying opportunities for business growth.

This role is ideal for a hospitality professional who takes ownership, leads by example, and is committed to delivering operational excellence while supporting the venue's continued success.

Pay: $85,000.00 - $90,000.00 per year

Benefits:

• Employee discount

Work Location: In person