Banquets and Catering Manager
Job Details
Posting Number: S15001P
Working Title: Banquets and Catering Manager
Department: PSO-Cont Ed-Aux-Food Services
Posting Type: External
Employment Type: Employee
Benefits Eligibility: Benefits Eligible
Full/Part time: Full Time
Additional Schedule Information: This position offers a 40 hour work week. Typically Monday-Friday 8:00 AM – 5:00 PM. Hours and schedule may vary and will include evenings and weekends.
Advertised Salary: Commensurate with experience
Posting Date: 04/16/2026
Open until filled: Yes
Proposed Starting Date: 06/01/2026
Location of Vacancy: Athens Area
Position Summary
The Banquet & Catering Manager at the UGA Center for Continuing Education and Hotel is responsible for and provides direct oversight and support to all on-site banquet and off-site catering operations. These responsibilities include financial oversight and management of annual labor costs and training budgets. Additionally, the position is responsible for developing and implementing strategic initiatives to increase profitability. This will require forecasting and management of cost of goods and labor budgets. These duties will require collaborative strategic planning with the Executive Chef and culinary team in procuring perishable, non-perishable, and alcohol purchases. This position will also assist in the generation of purchase orders and the procurement of equipment and other major expenditures required to maintain the operation of the department. The position will oversee the customer service excellence training program. Duties will include development and implementation of customers excellence standards set forth by the Food and Beverage Director. Additionally, it will include the mentoring and development of manager and supervisor training to adhere to the service excellence program.
Knowledge, Skills, Abilities and/or Competencies
- Five (5) years of management experience in a high-volume Food and Beverage Operation.
- Three (3) years of experience in banquet and catering management.
- An extensive depth of knowledge of local and state health and safety regulations.
- Strong speaking and leadership skills.
- Critical thinking involving all operational challenges.
- Ability to oversee and lead projects.
- Strong communication and writing skills.
- Strong self-awareness and composure.
Duties/Responsibilities
Oversight and Planning of All Banquet and Catering Operations (30%): Provide oversight of all staff that work in both Banquets and Catering. Plan work schedules, assign personnel, and supervise the work of subordinates in a manner conducive to achieve full performance while maintaining morale. Provide oversight in all recruiting, hiring, and on boarding of banquet team members.
Management of All Daily Banquet and Catering Activities (25%): Oversight of all daily banquet and catering events. Management of all assistant banquet and catering managers. Establish and maintain effective working relationships with employees and patrons. Create and maintain sanitation standards to be followed by banquet and catering team.
Development and Implementation of Customer Excellence Standards (25%): Develop and implement service training systems for banquet and catering team. Mentor and develop all managers that report directly to this position. Work directly with culinary team in training banquet & catering staff on working knowledge of menu offerings.
Development and Implementation of Strategic Initiatives to Increase Profitability (20%): Adhere to budgets and financial standards put in place by Food and Beverage Director. Provide oversight and management to all banquet inventory systems. Maintain and enforce labor budgets created by Food and Beverage Director. Develop and create accountability systems to help maintain budgetary goals. Work with Food and Beverage Director in creating internal systems and programs to teach management team good business practices.
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