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Banquet Manager


BOBBY’S BANQUET HALL, Town, XX                                                       Date – Present

• Managed this event management facility’s banquet operations supporting several thousand events each year from weddings and office parties to exclusive galas.

• Oversee a food service staff of 20 – 25 in all areas of hiring, training, supervising, and evaluating, as well as scheduling to ensure adequate coverage across two shifts.

• Built the company’s reputation up as a premier banquet hall, resulting in favorable press, increased accounts, and leverage to negotiate with vendors.

• Credited for restoring the west end of the building to expand the banquet hall area, and upgrading the kitchen to meet business demands and compliance code.

• Maintain inventory control of all food and performs routine inspections of banquet facility to ensure adherence to quality, F&B, and Board of Health compliance.

VALERIE’S VITTLES, Town, XX                                                           Date – Date
• Coordinated the daily operations of a busy banquet hall; placed in charge of making on-the-spot decisions that often saved money, increased productivity, and improved employee relations.

• Restructured procedures resulting in the capability to increase order volume.

• Secured four new food service vendors, saving an estimated $7k in first year.

• Contributed to the creation of an entirely new menu inspired by global travels.


Culinary College, Town, XX
Associates in Culinary Arts

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