Job overview
Division/Department: Food & Beverage / Events Operations
Location: Lagos
Working hours: 8 am-5 pm
Reports to: Executive Management
Type of position: Full-time
Job purpose
The Banquet and Events Manager plans, coordinates and delivers banquets, conferences, weddings, corporate functions and other events from operational handover through post-event close-out. The role converts approved event requirements into safe, profitable and memorable guest experiences by aligning people, venue setup, service, catering, suppliers, equipment and timelines.
Responsibilities
- Deliver consistently high standards of event preparation, service and guest satisfaction.
- Translate banquet event orders, contracts and client instructions into executable operational plans.
- Protect event profitability through accurate forecasting, labour deployment, stock control and waste reduction.
- Build a trained, disciplined and service-oriented events team capable of handling multiple functions.
- Ensure compliance with food safety, health and safety, licensing, security and organisational procedures.
- Strengthen repeat business through professional client engagement, service recovery and continuous improvement.
Event planning and coordination
- Review contracts, banquet event orders (BEOs), menus, floor plans, guest counts, timing, audiovisual needs, decor and special requests before each event.
- Lead pre-event meetings and issue clear function sheets, duty rosters, setup plans, service sequences and contingency arrangements.
- Coordinate with Sales, Front Office, Housekeeping, Kitchen, Engineering, Security, Finance and external vendors to confirm readiness.
- Conduct site inspections and client walkthroughs; identify operational constraints and recommend workable solutions.
- Maintain an accurate events calendar and prevent venue, equipment and staffing conflicts.
Event execution and guest experience
- Direct room setup, table plans, staging, signage, lighting, service stations, bars and back-of-house flow in accordance with the approved plan.
- Brief teams before service, assign responsibilities and monitor grooming, punctuality, conduct and service standards.
- Serve as the senior operational contact during functions, communicate professionally with hosts and resolve issues promptly.
- Monitor food and beverage presentation, service timing, temperature, replenishment and clearing.
- Complete post-event checks, obtain client feedback, record incidents and coordinate corrective action.
Commercial and cost management
- Prepare event labour and operating forecasts; deploy permanent and casual staff according to business volume.
- Verify chargeable extras, consumption, breakages, overtime and supplier services for complete and timely billing.
- Control linen, beverages, small wares, equipment and consumables; investigate variances, damage or avoidable waste.
- Support pricing, menu engineering and package reviews with operational and cost information.
- Track event revenue, departmental expenses, gross margin and productivity against budget.
People leadership and performance
- Recruit or support the selection of banquet employees and approved casual workers.
- Train employees on service sequence, product knowledge, upselling, complaint handling, hygiene, emergency procedures and equipment use.
- Set shift expectations, observe performance, provide coaching, recognise good work and address misconduct or underperformance fairly.
- Prepare rosters and attendance records in line with labour needs, working-time rules and approved budgets.
- Promote teamwork, respectful conduct and collaboration across departments.
Compliance, safety and asset protection
- Ensure compliance with HACCP or applicable food-safety controls, allergen procedures, sanitation standards and responsible beverage service.
- Complete venue and event risk checks, maintain clear emergency exits and escalate hazards immediately.
- Ensure safe lifting, equipment operation, electrical connections, crowd flow and contractor activities.
- Maintain required records, including opening/closing checklists, temperature logs, incident reports, inventory records and equipment handovers.
- Support internal audits and implement corrective actions within agreed deadlines.
Requirements
- Bachelor's degree or Higher National Diploma in Hospitality Management, Hotel Management, Event Management, Business Administration or a related discipline.
- Relevant training in food and beverage service, event operations, customer experience, health and safety, food hygiene or project management is an advantage.
- Food safety/HACCP certification and first aid or health-and-safety certification are desirable. Responsible alcohol-service certification is desirable where applicable.
- Typically 5-8 years' progressive hospitality or event-operations experience, including at least 2-3 years in a supervisory or management role. Experience managing high-volume banquets, conferences, weddings or premium events is strongly preferred.
- Proficiency in Microsoft Office and working knowledge of property management, point-of-sale, event management, scheduling or inventory systems.
- Strong written and spoken English. Additional local or international language capability is an advantage.