Everything that goes into a Catering & Banquet Manager job description that draws the right applicants — what to include, what to screen for, and what to pay.
- Descriptions — role-specific job description language you can lift and adapt.
- Pay data — real market compensation ranges, not guesses.
How to Write a Great Catering & Banquet Manager Job Description
What should be included in a Catering and Banquet Manager job description?
A complete post has eight blocks: job title, location, employment type and pay range, a short "about us," a position summary, the responsibilities, what you're looking for, the benefits, and how to apply. Specificity is what separates a description that draws the right applicants from one that gets ignored — so the more brackets below you replace with the real details of your operation, the better it performs. Here's the full template, ready to copy and adapt:
Copy-Paste TemplateCatering & Banquet Manager Job DescriptionA typical structure, based on Culinary Agents posting data. Replace every [bracket] with your specifics.Starting compensation will be determined based on experience, the scope of the events program, and other job-related factors.
About Us
[1–2 sentences on the venue — concept, event types, capacity, and what makes the events program a great place to work. Example: "(Venue Name) hosts (weddings / corporate events / private dining) for up to (capacity) guests, known for (signature point of pride). We are a team that values organization, hospitality, and flawless execution."]
Position Summary
The Catering & Banquet Manager plans and executes private events and large-format service — from booking and banquet event orders (BEOs) to staffing, setup, and day-of coordination — delivering the room's hospitality at scale. Reporting to the General Manager, Director of Events, or Owner, the Catering & Banquet Manager sells and details events, coordinates with the kitchen and front of house on execution, leads the event team, and owns event budgets, billing, and client communication. This is a salaried, client-facing leadership role (often plus commission or gratuity) in a fast-paced, team-oriented environment.
What You'll Do
- Sell, book, and detail events — including BEOs, menus, and timelines
- Coordinate with the kitchen and front of house on event execution
- Staff, schedule, and lead event teams through setup, service, and breakdown
- Manage room setup, service flow, and breakdown for each event
- Own event budgets, billing, and client communication end to end
- Serve as the day-of point of contact for clients and vendors
- Manage vendor relationships and outside rentals as needed
- Ensure compliance with alcohol-service, capacity, and safety requirements
- Hit event revenue and cost targets across the program
- Communicate clearly and professionally with clients and the whole team
What We're Looking For
Required
- [3-6]+ years in events or front-of-house, including [1-2]+ years managing events [in a high-volume / fine-dining environment]
- Strong command of event planning and execution — BEOs, menus, and timelines
- Client-management and sales instinct, from inquiry through invoice
- Working knowledge of staffing, budgeting, and event or BEO software
- Knowledge of alcohol service, capacity, and event-safety requirements
- Composure, strong communication, and sound judgment under pressure
- Reliability, punctuality, and strong attention to detail
- Availability to work [weekends, evening, and holidays] as events require
- [Alcohol-service certification (e.g., TIPS / state-required)] – required where applicable, or must be obtained within [X] days of hire
Preferred
- Experience with [weddings, corporate events, hotels, or a specific venue type]
- Familiarity with class="jd-field">[a specific catering / BEO platform and POS system]
- [Additional language skills, sales or beverage training, etc.]
Physical Demands and Work Environment
- Ability to stand and walk for extended periods (full event)
- Ability to lift, carry, push, or pull up to [40] lbs during setup and breakdown
- Frequent walking, standing, and moving through event spaces
- Work in a fast-paced event environment with exposure to noise, heat, and crowds
- Ability to work [X]-hour event shifts, including [nights, weekends, and holidays]
What We Offer
- Competitive salary based on experience: [$XX,000–$XX,000 / year] [plus commission or event gratuity]
- [Health, dental, and vision insurance]
- [Paid time off]
- [A bonus or commission on event revenue]
- [Dining discounts at affiliated restaurants]
- [Professional development]
- [A clear path to Director of Events or Operations]
How to Apply
[Application instructions — e.g., "Apply through Culinary Agents" or "Submit your resume to (email)." Add any screening questions or next-step details here.]
[Restaurant/Company Name] is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. We comply with all applicable federal, state, and local employment laws.
Before you post — the four things that move apply-rate- Publish a real salary range — the single biggest driver (~2× the applies of posts without one). Skip "competitive."
- Describe the events program — Describe the events program.
- Show the path — a clear route to Director of Events draws stronger candidates
- State the actual schedule note the event-driven variability up front, and add one real photo of an event in your space.
What core responsibilities does a Catering and Banquet Manager have?
These are the duties named most often across real Catering & Banquet Manager posts — a baseline to trim to your operation:
- Sell, book, and detail events — BEOs, menus, and timelines
- Staff, schedule, and lead event teams
- Manage setup, service flow, and breakdown
- Own event budgets, billing, and client communication
- Coordinate with the kitchen and front of house on execution
- Ensure compliance and hit event revenue and cost targets
How much should you pay a Catering and Banquet Manager?
Before you set your rangePay shifts a lot by market, venue, and event volume, and the compensation snapshot below is a national reference — a catering and banquet manager typically lands in the $50,000–$90,000 / year range, often plus commission or event gratuity. Search your local metro on Hospitality Career Paths to ground your number, then post the role once your range is set.
How much experience should a Catering and Banquet Manager have?
Three to six years in events or front-of-house, including one to two years managing events, is the working range for most programs — hotels and high-volume venues push toward the top of it, while a growing operation can develop a strong server or event lead ready to step up. Where those years were spent matters as much as the raw number: a manager who has run live events under pressure often outperforms one with a longer resume and no event reps.
On the resume, the signal that predicts staying power is tenure — 12+ months at one operation beats five jobs in two years. And coordination under pressure — the thing that separates experience that shows from experience on paper — is what running a live event reveals that an interview can't.
What skills should you look for in a Catering and Banquet Manager?
Across Catering & Banquet Manager posts on Culinary Agents over the past year, these ten skills come up most often:
- Event planning & BEOs
- Client management & sales
- Staffing & scheduling
- On-site service leadership
- Budgeting & billing
- Cross-team coordination
- Vendor management
- Compliance (alcohol / capacity)
- Attention to detail
- Communication
What benefits should you offer a Catering and Banquet Manager?
When two offers pay the same, benefits and a real path upward decide where a catering and banquet manager signs. The ones that move the needle:
- Health, dental, and vision insurance
- Paid time off
- A bonus or commission on event revenue
- Dining discounts and professional development
- A clear path to Director of Events or Operations
- Some schedule variability with events
A clear path to Director of Events is its own benefit — a stated route upward is worth more to a working catering and banquet manager than a marginally higher base. List the benefits you actually offer; an empty "competitive benefits" line reads as no benefits at all.
The bottom line
A Catering & Banquet Manager post that names a real salary range, describes the events program, and shows a path to Director of Events will out-draw a vague one every time. The template above does the structural work — the specifics you bring are what turn a listing into applications.
The job description language above is ready to pre-load — adjust the specifics and publish.
