Banquet manager

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week Education: Expérience: Education Secondary (high) school graduation certificate Asset languages Portuguese Spanish; Castilian Work setting Staff accommodation available Urban area Tasks Analyze budget to boost and maintain the restaurant's profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Plan, organize, direct, control and evaluate daily operations Supervision More than 20 people Certificates, licences, memberships, and courses Smart Serve Computer and technology knowledge Electronic cash register MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word Point of sale system Spreadsheet Security and safety Bondable Basic security clearance Criminal record check Reference required Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Screening questions Are you available for shift or on-call work? Are you available to start on the date listed in the job posting? Are you currently a student? Do you have experience working in this field? Do you have the required certifications listed in the job posting? Employment terms options Early morning Evening Shift Flexible hours Experience 3 years to less than 5 years Employment terms options Morning Night On call Day Weekend Overtime required

The Banquet Manager is responsible for overseeing daily restaurant and event operations, including budget management and staff supervision of over 20 people. Key duties include planning menus, managing supplier negotiations, and ensuring compliance with health, safety, and liquor regulations.

Candidates must have a high school diploma and 3 to 5 years of experience in the field, along with a Smart Serve certification. Proficiency in MS Office and POS systems is required, as well as the ability to work in a fast-paced, physically demanding environment.

• Staff Accommodation Available

• Point-of-sale systemsPreferred
• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Event Management
• Inventory Management
• Customer Service
• Staff Training
• Scheduling
• Cost Control
• Performance Reviews
• Vendor Negotiation
• Cash Balancing
• Health and Safety Compliance
• Point of Sale Systems
• MS Office
• Conflict Resolution
• Operational Planning

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support
• Manufacturing

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 20, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level