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at Marriott

Banquet Manager

Norwood, MA, United States

$75,000 to $92,600 USD / year

Apply About employer

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Job details

Pay: $75,000 to $92,600 USD / year
Apply by: Dec 17, 2026
Experience: Minimum of 3 years of relevant food and beverage, banquet, hospitality, or leadership experience required.
Working hours: 40 hours a week
Posting language: English
Posted: Nov 2, 2026

Original job description

Additional Information: This hotel is owned and operated by an independent franchisee, Hobbs Brook Real Estate. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Hobbs Brook Real Estate LLC is an innovative commercial real estate leader with a portfolio of forward-thinking, sustainable properties in the United States and Singapore. Shaping the market since 1952, the company acquires, develops, manages, and serves as a valued partner to a variety of stakeholders.

Hobbs Brook Real Estate (HBRE) brings unique property visions to life with a commitment to improving both the environment and the community. For additional information, please visit www.hobbsbrook.com. HBRE is the real estate division of FM.

Location:

This position is based at the Four Points by Sheraton Hotel & Conference Center in Norwood, MA. The property is owned by Hobbs Brook Real Estate LLC, the real estate division of FM, offering a dynamic hospitality environment with strong organizational support.

Shift Hours

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Full time Salaried position with a minimum of 40 hours a week

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Flexibility to work additional day, evening, weekend, and holiday shifts based on hotel and guest needs

Job Summary

Bring memorable events to life as our Banquet Manager, leading the front-of-house experience for conferences, celebrations, and large-scale social events.

This role oversees a high-volume banquet operation and a team of 20+ employees, coordinating multiple events and service areas while managing significant food, beverage, and labor responsibilities. You’ll partner across hotel teams to turn event plans into seamless guest experiences, develop and inspire your team, and drive strong operational and financial performance. This is an opportunity for an experienced hospitality leader who enjoys the energy and variety of events and takes pride in creating experiences guests remember.

Responsibilities

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Lead the day-to-day front-of-house banquet operation, creating a welcoming and memorable experience across social events, conferences, breakfast service, meeting breaks, and beverage functions.

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Oversee multiple events and service areas simultaneously, ensuring each function is executed smoothly and consistently with established service standards.

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Lead, coach, and develop a team of 20+ employees, including the Assistant Banquet Manager, Restaurant Supervisor, banquet servers, bartenders, and other front-of-house team members.

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Recruit, train, schedule, motivate, and provide ongoing feedback and performance management for the banquet team.

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Partner with culinary, conference services, hotel operations, and other teams to coordinate event details and deliver a seamless guest experience from setup through completion.

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Serve as a primary front-of-house leader for social and conference events, welcoming guests and overseeing service throughout each event.

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Anticipate guest needs and thoughtfully resolve questions or concerns while supporting a high level of service.

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Oversee approximately $4 million in annual food sales, $500,000 in annual beverage sales, and more than $1 million in payroll and gratuities.

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Manage department staffing, scheduling, payroll, gratuities, end-of-event accounting, cash handling, inventory, and operational controls.

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Monitor labor, product costs, inventory, and financial performance and make informed decisions that balance guest experience with business results.

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Prepare and review staffing, sales, operational, and financial reports to identify opportunities to improve service and efficiency.

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Maintain appropriate product and inventory levels to support banquet and beverage operations.

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Support menu planning, special events, promotions, and other initiatives that enhance the banquet experience.

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Lead high-volume special events, including functions serving more than 1,000 guests.

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Ensure compliance with food safety, sanitation, licensing, health and safety requirements, and established operating procedures.

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Continuously evaluate the operation and recommend improvements to service, equipment, processes, and the overall guest and employee experience.

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Participate in Manager on Duty coverage as needed.

Job Qualifications:

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Minimum of 3 years of relevant food and beverage, banquet, hospitality, or leadership experience required.

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5 years of experience in a high-volume banquet, catering, event, or hospitality environment preferred.

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Previous experience leading, coaching, and developing food and beverage or banquet teams strongly preferred.

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Experience coordinating multiple events, functions, or service areas at the same time preferred.

Skills & Abilities

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Strong leadership skills with the ability to coach, motivate, and develop a diverse team.

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Strong guest service mindset with a genuine commitment to creating welcoming and memorable experiences.

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Excellent communication and interpersonal skills with the ability to build strong working relationships across teams.

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Strong organizational and time-management skills with the ability to manage multiple events and competing priorities.

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Ability to remain calm, make sound decisions, and resolve guest or employee concerns professionally in a fast-paced environment.

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Strong attention to detail with the ability to coordinate complex, high-volume events from preparation through completion.

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Knowledge of food and beverage cost controls, payroll, gratuities, inventory management, and cash-handling practices.

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Ability to review staffing, sales, and financial information and use it to make informed operational decisions.

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Ability to balance guest experience, employee engagement, service standards, and financial performance.

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Flexibility to support the needs of a hospitality and events operation, including evenings, weekends, holidays, and special events as needed.

Education

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High School Diploma or GED

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Tips and SERV Safe Certified preferred

Compensation and Benefits:

•

The hiring range for this position is $75,000-$92,600 a year.

•

The final salary offer will vary based on geographic location, individual education, skills, and experience.

The position is eligible to participate in FM’s comprehensive Total Rewards program that includes an incentive plan, medical, dental and vision insurance, life and disability insurance, well-being programs, a 401(k) and pension plan, career development opportunities, tuition reimbursement, flexible work, and time off, including vacation and sick time. This position is eligible for Marriott employee discounts at participating hotels with successful completion of ongoing trainings.

Hobbs Brook Management LLC is an Equal Opportunity Employer and is committed to attracting, developing, and retaining a diverse workforce.

This company is an equal opportunity employer.

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More about this job

Skills

Performance management
Cooking
Hotel operations
Sales
Payroll
Scheduling
Cash handling
Regulatory compliance
Food safety
Sanitation
Health and safety
Leadership
Coaching
Communication skills
Interpersonal skills
Time management
Attention to detail
Inventory management

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