The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and artful experiences with a Bohemian twist. The collection’s captivating hotels feature curated art and are located in culture-rich destinations. And our Grand Performers deliver the brand in extraordinary ways, inviting guests to wander so they may be inspired.

Banquet Manager

Location: Grand Bohemian Hotel Charlotte - Charlotte, North Carolina
Job Title: Banquet Manager
Employment Status: Full-Time
Pay Type / FLSA Status: Salaried (Exempt)
Available Shift: All Shifts / Flexible
# of Openings: 1
Requisition Number: 6962



The overall objective and purpose of the Banquet Manager is to direct all aspects of the Banquets outlet ensuring our guests receive a pleasurable experience.  The incumbent is responsible for the supervision of all aspects of the Café / Starbucks functions in accordance with all SOPs to provide highest levels of service for banquet attendees.  They are to provide inspiring and strategic leadership while directing the activities of the banquet department in support of the mission, core values, standards and goals established by the company.


Areas of Responsibility (AOR)

Primary areas of responsibility include, but are not limited to the following:

  • Oversees the day to day operations of the Banquets outlets staff ensuring that the total guest experience is second to none.

  • Creates and edits work schedules and evaluates work performance of GPs while keeping with the assigned Labor Standards.

  • Responsible for the care of banquet spaces and equipment.

  • Makes certain corrective action is taken to continuously improve service results.

  • Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline when appropriate.

  • Inspects dining tables and work areas for cleanliness.

  • Requisitions supplies such as glassware, china, and silverware.

  • Oversees the set-up and take down of banquet events.

  • Requisitions table linen, china, glassware, and silverware.

  • Point of contact for all groups.

  • Liaise with the Event Service Manager, Banquet Chef, and Banquet Captain on all events.

  • Consults with Food and Beverage Director Manager or Executive Chef on such items as serving arrangements and additional GPS and equipment needed.

  • Assigns duties, work stations, and responsibilities to personnel and directs their performance.

  • Produce weekly schedules and monitors payroll system for accuracy.


    Knowledge, Skills, and Abilities (KSA’s)

    To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

  • Strategic business leader - Works strategically to devise plans in alignment with organizational goals.

  • Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.

  • Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.

  • Leads with courage - Provides a culture of accountability.

  • Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals.

  • Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook

  • Requires good communication skills, both verbal and written

  • Ability to respond promptly to customer needs.

  • Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.

  • Ability to prioritize and maintain multiple tables at a time.

  • Ability to maintain and build relationships with existing and potential clients as well as industry contacts



    Supervisory Responsibilities

    Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

  • Banquet Captain

    Standards & Culture

    Individuals must serve as a cultural ambassador by upholding and promoting our standards.

    Image & Presence: Bohemian. Our team is sophisticated and purposeful in their communication and body language

  • 50% Classical European, 35% Colorful Gypsy Lifestyle,  15% Funky California Free Spirit

    Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance.

  • Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You

  • Listen, Empathize & Apologize, Accept Responsibility, Do Something About  it, Exceed Expectations, Recover Loyalty


    Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better.

  • Be Aligned:Collaborate effectively to accomplish goals and achieve results in the Kessler way.

  • Be Accountable:Have courage, accept responsibility for actions and/or inactions and expect others to do the same.


    Key Partnerships

    To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.

  • Director of Food and Beverage

  • Banquet Chef

  • Event Services Manager


    Minimum Qualifications

    Education, Certifications, Work Experience:

  • High School diploma - required

  • 3+ years of relevant work experience in similar scope and title – required

  • Experience within luxury brand/markets – preferred

  • Manager food safety certification and TIPS training certification - preferred or attained within 30 days


    Physical Work Environment / Conditions

    The work environment/conditions described herein are representative of those that an incumbent may experience.

  • Must be comfortable working in a shared space, with constant noise, without the use of a private office.

  • Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

  • Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

  • Must be able to work safely in a kitchen environment with high temperatures and humidity


    Physical Demands

    The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

  • While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.

  • Push, pull, and lift up to 50lbs on a weekly basis.

  • While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.

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