Job Description
Located within The Metcalfe Hotel, Cocotte Bistro offers an exceptional French-inspired culinary experience in the heart of the nation’s capital. The hotel embodies understated luxury, welcoming world travellers to Ottawa while showcasing its rich architectural history and vibrant local culture. Fully renovated and now part of the Gray Collection, our hotel is entering an exciting new era.
The Banquet Manager is responsible for the overall management, planning, coordination, and execution of all banquet and event operations. Reporting directly to the Food & Beverage Director, this leadership role ensures exceptional guest experiences, operational excellence, financial performance, and the successful delivery of all events according to client expectations and contractual agreements. The ideal candidate is a passionate hospitality professional with strong leadership skills, a proven ability to drive results, and experience managing large-scale banquet operations in a fast-paced environment.
Responsibilities:
• Oversee the planning, coordination, and execution of all banquet and event operations, ensuring exceptional service and successful event delivery.
• Lead all aspects of banquet staffing, including recruitment, training, scheduling, coaching, performance management, and employee development.
• Maintain high standards of food quality, beverage service, guest satisfaction, and compliance with health and safety regulations.
• Collaborate with the Sales and Culinary teams to ensure accurate event planning, menu development, and seamless execution.
• Manage departmental budgets and administrative functions, including labour and beverage costs, invoicing, deposits, client accounts, and gratuity distribution.
• Develop and maintain operational procedures, service standards, and a positive team culture focused on excellence and continuous improvement.
• Support the overall Food & Beverage operations of the restaurant, including providing operational support during service and assisting with staffing, guest experience, and other F&B needs as required.
Qualifications:
• Minimum of 3-5 years of management experience in banquet, events, food & beverage, or hospitality operations.
• Proven experience leading teams in a premium, high-volume, fast-paced environment.
• Strong leadership, organizational, and interpersonal skills.
• Demonstrated ability to manage budgets, labour costs, and operational expenses.
• Excellent problem-solving and conflict-resolution abilities.
• Strong understanding of banquet operations, food and beverage service, and event execution.
• Smart Serve Certification required.
• Knowledge of health and safety regulations related to food and beverage operations.
• Flexible schedule, including evenings, weekends, holidays, and special events.
• Proficiency with Microsoft Office and hospitality management systems preferred.
Benefits:
• Group insurance plan.
• Group RRSP and DPSP (Deferred Profit-Sharing Plan).
• 50% employee discount in all our restaurants for the employee and up to 3 guests.
• A corporate culture that promotes employee appreciation.
• Employee recognition events.
• Growth opportunities and personal development within a company in full expansion.
