Senior Banquet Operations Manager

Job Summary

Set within the iconic Crystal Bridges Museum of American Art and AWE Campus, the Senior Banquet Operations Manager plays a pivotal role in bringing unforgettable events to life across some of the region's most distinctive and inspiring venues. From elegant galas and donor celebrations to corporate gatherings and community events, this leader creates seamless experiences that reflect the creativity, hospitality, and excellence that define our destinations.

This role serves as the operational driving force behind banquet execution, leading teams across multiple venues to deliver exceptional service, memorable guest experiences, and outstanding business results. Working in close partnership with Event Coordinators, Culinary Leadership, and venue stakeholders, the Senior Banquet Operations Manager transforms event plans into flawlessly executed experiences while fostering a culture of collaboration, engagement, and operational excellence. Through thoughtful leadership, strategic workforce planning, and a commitment to continuous improvement, this position directly contributes to guest satisfaction, team development, financial performance, and the overall success of the Crystal Bridges and AWE Campus event program.

Key Responsibilities

• Lead banquet operations across multiple venues and event locations.
• Ensure successful execution of all events while maintaining hospitality, safety, and service standards.
• Partner with Event Coordinators, Culinary Leadership, and venue stakeholders to align staffing and operational plans with event requirements.
• Provide leadership and decision-making support for complex, high-profile, and large-scale events.
• Resolve operational issues and drive continuous improvement across all banquet operations.
• Directly manage, coach, and develop the Banquet Captain team.
• Recruit, onboard, train, schedule, and evaluate team members.
• Establish clear performance expectations and accountability standards.
• Develop future leaders through mentorship, training, and succession planning.
• Foster a culture of hospitality, teamwork, professionalism, and engagement.
• Develop labor plans, staffing models, and schedules that align with business demand and financial goals.
• Manage labor budgets and monitor productivity, overtime, and labor cost performance.
• Analyze labor-to-revenue metrics and identify opportunities to improve profitability and operational efficiency.
• Oversee temporary labor and agency staffing relationships.
• Support departmental budgeting, forecasting, and event profitability initiatives.
• Review and approve payroll, timesheets, and workforce records.
• Ensure compliance with company policies, employment practices, and workforce management procedures.
• Monitor attendance and staffing trends and implement corrective actions when necessary.
• Oversee banquet equipment, inventory, and operational assets across all venues.
• Maintain inventory controls and accountability measures.
• Coordinate replacement purchases, maintenance, and replenishment needs to support ongoing operations.
• Monitor performance through financial, labor, service, and guest satisfaction metrics.
• Maintain compliance with Wolfgang Puck Catering, Compass Group, health, safety, and sanitation standards.
• Implement process improvements that enhance consistency, efficiency, profitability, and the guest experience.

Qualifications

• 5+ years of leadership experience in banquet operations, catering operations, hospitality, or luxury service environments.
• Strong knowledge of banquet service, event execution, and hospitality operations.
• Experience managing labor budgets, staffing plans, scheduling, payroll, and workforce administration.
• Demonstrated success leading teams and driving employee engagement and retention.
• Strong organizational, communication, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with Microsoft Office and workforce management systems.
• Availability to work evenings, weekends, and holidays as business demands require.
• Multi-venue hospitality or catering experience.
• Fine dining, luxury hospitality, or high-volume event operations experience.
• Experience managing temporary labor and staffing agencies.
• Food Safety Certification and Alcohol Service Certification.
• Familiarity with Compass Group systems and operational platforms.