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DoubleTree by Hilton Columbia, SC - Banquet Manager

A great opportunity to join HP Hotel Management, a growing national hotel development and management company currently ranked in the top 50 hotel management companies in the nation.  HP Hotel Management is seeking a Banquet Manager to join our team at DoubleTree by Hilton Columbia, SC.

This hotel is located at the crossroads of I-20 and I-26 near Lake Murray and minutes from the South Carolina State House capitol building and downtown Columbia. A variety of popular Columbia attractions are near our hotel including the Governor’s Mansion, Congaree Vista, a choice of golf courses, theaters and the famous Riverbank Zoo.

Guests enjoy casual dining at Colombo’s to savor delicious steaks, fresh seafood and tempting desserts. With over 22,700 sq. ft. of meeting space, we are busy with meetings, conventions and elegant weddings.

HP Hotels is offering a great opportunity to join a growing hotel development and management company as a Banquet Manager for the DoubleTree by Hilton Columbia, SC.

We are currently seeking highly motivated individuals to join our team as a Banquet Manager.

Essential Tasks:

  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Maintain  regular  attendance  in  compliance  with  standards,  as  required  by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
  • Comply at all times with service standards and regulations to encourage safe and efficient hotel operations.
  • Maintain a warm and friendly demeanor at all times.
  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • Oversee all aspects of the daily operation of the hotel’s banquet operation
  • Supervise all banquet personnel.
  • Respond to guest complaints in a timely manner.
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate  and  monitor  all  phases  of  Loss  Prevention  in  the  banquet operation.
  • Prepare and submit required reports in a timely manner.
  • Ensure  preparation  of  required  reports,  including  (but  not limited  to)  wage progress, payroll, revenue, employee schedules, quarterly action plans.
  • Monitor quality of service in banquet operations.
  • Ensure  compliance  with  all  local  liquor  laws,  and  health  and  sanitation regulations.
  • Ensure compliance with SOP’s in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Service standards.
  • Understand and be able to prepare payroll and tip distribution.
  • Be involved in and/or conduct departmental and hotel training.
  • Coordinate  all  banquet  related  food  and  beverage  requirements  with  the appropriate  departments.
  • Keep kitchen informed of accurate counts for plating.
  • Review menu/service with catering managers and banquet chef.
  • Maintain  up  to  date  details  on  banquet  functions  and  communicate  to supervisors.
  • Conduct ongoing training of captains/hourly employees to maintain standards of service.
  • Make personal contact with guests and assist them with any requests.
  • Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
  • Bring to the attention of the F&B Director all materials and equipment that require ordering or need to be replaced.
  • Requisition liquor, etc. for banquet bars.
  • Ensure safety, sanitation, and cleanliness of service areas.
  • Oversee banquet setup assignments.
  • Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
  • Conduct  and/or  attend  all  required  meetings,  including  pre-convention  and post-convention  meetings.
  • Conduct menu classes and line-ups for all functions.
  • Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
  • Assist the F&B Director on special promotions or changes.
  • Control  and  maintain  all  service  equipment.  Write  service  requests  as necessary.
  • Perform any other duties as requested by the F&B Director.

REPORTS TO:     Director of Food and Beverage, General Manager


Employees must meet these minimum requirements:

Educational Skills: Type of Education - High School        Level of Education: Grade 12

Job Experience: Level of Experience: 1 year min

Apprenticeship  Program:        None

Communication  Skills: Speak English, Read English, Write English

Business Mechanical Skills: Calculator


Physical Activities and Requirements: Normal Work Position - Standing and walking 100% of the time, lifting, bending

Minimum Weight Employee must be able to lift: 50 pounds

Working  Conditions: Hot, Cold, Dirty at times, Hazardous  materials may be present, work alone and with others



Care of Equipment:                             FREQUENT

Safety of Others:                                 FREQUENT

Guest Contact:                                    FREQUENT

Confidential Data:                                OCCASIONALLY

Decision Making:                                 FREQUENT

Acts in Supervisory Capacity:               FREQUENT


Sensory  Requirements:

Sight:                                       partial

Hearing:                                   partial



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