Banquet Manager - Canopy

Job Descriptions:

Canopy by Hilton, Hilton's first lifestyle brand, is a place in the neighborhood to relax and recharge, offering simple guest-directed service, comfortable spaces, and thoughtfully local choices. Culture is key at Canopy, with team members known as 'friendly enthusiasts,' that engage guests, always going above and beyond, to make stays memorable and thoughtful. Relationships with area partners showcase Canopy’s expertise in local know-how, crafting unique experiences tailored for every guest. Attention to detail and an energetic environment ensures Canopy’s 'Positively Yours' service culture is a kept Brand promise, delivering a consistent 'Positive Stay,' where memories are made, and comfort is guaranteed. Join our team at our Minneapolis location in the charming and historic Mill District neighborhood.

This is a Sherman Associates owned Hilton franchised location.

The Banquet Manager is responsible for the successful planning, coordination, and execution of all banquets, meetings, weddings, social, and corporate events held within the hotel and event center. This position ensures exceptional guest service, efficient event operations, profitability, and compliance with hotel standards. The Banquet Manager leads banquet staff, coordinates with multiple departments, and serves as a key point of contact to ensure every event exceeds client expectations.

ESSENTIAL FUNCTIONS

Event Planning & Execution

• Coordinate all banquet and catered functions from setup through breakdown.

• Review banquet event orders (BEOs) and communicate event requirements to all departments.

• Conduct pre-event meetings with banquet staff and department leaders.

• Ensure meeting rooms, ballrooms, and event spaces are properly set according to client specifications.

• Monitor events to ensure guest satisfaction and immediate resolution of service issues.

• Oversee room flips, setup changes, and event timelines.

Guest & Client Relations

• Serve as the on-site contact for event hosts during functions.

• Build strong relationships with clients, wedding coordinators, meeting planners, vendors, and community partners.

• Respond professionally and promptly to guest concerns and special requests.

• Maintain high standards of hospitality and service excellence.

• Ensure events are executed according to client expectations and established service standards.

Financial & Operational Management

• Monitor labor costs and scheduling efficiency.

• Manage banquet inventory, equipment, furnishings, and supplies.

• Assist in achieving departmental revenue, profitability, and cost-control goals.

• Review event billing accuracy and coordinate with accounting as needed.

• Identify opportunities to increase banquet and catering revenue.

• Coordinate with culinary, housekeeping, maintenance, sales, and front office teams to ensure seamless event execution.

• Ensure compliance with health, safety, sanitation, liquor licensing, and hotel operating standards.

• Maintain banquet event spaces and equipment in excellent condition.

• Oversee inventory management and ordering of banquet supplies.

• Assist in restaurant operations as needed based on demand or coverage needs.

• Assist in client relations and sales process as needed.

• All other duties as assigned based on business needs.

Supervisory Responsibility

• Supervises, coaches, directs, trains, and evaluates banquet staff; prepares and conducts performance reviews and completes timecard approvals.

• Participates in the hiring, onboarding, training, and performance management of front-of-house banquet associates.

• Carries out disciplinary actions as needed in accordance with company policies and procedures.

• Maintains pertinent records, reports, employee files, and schedules.

• Ensures all employees are informed of changes to liquor licensing legislation and service requirements.

• Trains and evaluates staff on Responsible Alcohol Service and related compliance requirements.

Required Experience:

MINIMUM REQUIREMENTS

Education & Experience

• High school diploma or equivalent required.

• Associate's or Bachelor's degree in Hospitality Management, Business, or a related field preferred.

• Minimum of three (3) years of banquet, catering, hotel event management, or related hospitality experience required.

• Previous supervisory or management experience required.

• Experience managing weddings, conferences, corporate meetings, and social events preferred.

Required Skills & Abilities

• Strong leadership and team management skills.

• Excellent organizational, planning, and multitasking abilities.

• Exceptional customer service and communication skills.

• Knowledge of banquet service standards, food and beverage operations, and event logistics.

• Ability to manage multiple events simultaneously in a fast-paced environment.

• Strong problem-solving, decision-making, and conflict-resolution skills.

• Proficiency with Microsoft Office applications and hospitality/event management software.

• Ability to work flexible schedules, including evenings, weekends, and holidays.

• Demonstrated ability to communicate effectively with guests, associates, vendors, and community partners.

• A passion for delivering exceptional guest experiences and supporting the mission, vision, and values of Sherman Associates.

WORK ENVIRONMENT

• This job operates in a professional office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.

• Exposed to ambient room temperatures, lighting and traditional office equipment found in a typical office environment, quiet to moderate noise level.

PHYSICAL REQUIREMENTS

• Must be able to sit or stand at a desk for up to 8-hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

• Must have the ability to move around freely throughout the property and office, and necessity varies from day to day.

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Must be able to lift up to 20 lbs, occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

ADDITIONAL SCREENING REQUIREMENTS

• Must successfully meet criminal background screening requirements for position.

Keyword: Chef, Sous Chef, Executive Sous Chef, Food & Beverage, F&B, Hospitlity, Hotel

From: Sherman Associates