H-1B Visa Banquet Manager Jobs
Banquet Manager roles qualify for H-1B visa sponsorship under the specialty occupation standard when the position requires a bachelor's degree in hospitality management, event management, or a related field. Large hotel groups, convention centers, and private clubs file LCAs regularly for this title. The 85,000-slot annual cap and lottery apply, so timing your job search around the April registration window matters.
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Get Access To All JobsINTRODUCTION
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
Job Purpose: To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.
Essential Job Functions:
- Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.
- Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
- Ensure an adequate supply of all products prepared on a timely basis.
- Establish standard recipes and ensure the compliance with them.
- Perform job functions with attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- To be a clear thinker, remain calm and resolve problems using good judgment.
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
- Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
- Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
- Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management and staff.
- Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
- Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Operates and maintains all department equipment and reports malfunctions.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Sets a positive example for guest and associate relations.
Qualifications:
- Attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- Ability to instill safety and sanitation habits in all employees.
- Teach and mentor associates the importance of consistency in preparation and presentation.
- Maintain cleanliness of work area at all times.
- 1 year minimum supervisory related job experience is required.
- Culinary related education is preferred but not required.
- Must have State of Florida food safety certification.
- Keep walk-in, prep area and equipment up to Health Department standards at all time.
- Demonstrate personal ownership to tasks and follow through to achieve the required results.
- Use a "hands-on" approach to management.
- Abilities to inspire, train, and develop people for promotion.
- Experience communicating, training, and managing multi-lingual staffs.
- Experience training and cross-training employees.
- Instill a "can-do" attitude in employees.
- Coach employees how to resolve and de-escalate conflicts.
- Instill a calm, organized approach in all situations.
- Helps to manage wages, productivity and expenses in accordance with business demand.
- Assists outlet chef with kitchen operations as necessary.
- Performs all duties of kitchen associates as required.
- Recognizes superior quality products, presentations and flavor.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and HACCP procedures of all food products.
Physical Requirements:
- Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.
- Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.
Working Environment:
- Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
- Exposure to food and beverage hazardous cleaning chemicals.
- Exposure to food items and beverages.
Tools & Equipment:
- Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.
- Ovens, grills, stoves, flat tops, salamanders.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.
INTRODUCTION
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
Job Purpose: To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.
Essential Job Functions:
- Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.
- Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
- Ensure an adequate supply of all products prepared on a timely basis.
- Establish standard recipes and ensure the compliance with them.
- Perform job functions with attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- To be a clear thinker, remain calm and resolve problems using good judgment.
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
- Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
- Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
- Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management and staff.
- Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
- Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Operates and maintains all department equipment and reports malfunctions.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Sets a positive example for guest and associate relations.
Qualifications:
- Attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- Ability to instill safety and sanitation habits in all employees.
- Teach and mentor associates the importance of consistency in preparation and presentation.
- Maintain cleanliness of work area at all times.
- 1 year minimum supervisory related job experience is required.
- Culinary related education is preferred but not required.
- Must have State of Florida food safety certification.
- Keep walk-in, prep area and equipment up to Health Department standards at all time.
- Demonstrate personal ownership to tasks and follow through to achieve the required results.
- Use a "hands-on" approach to management.
- Abilities to inspire, train, and develop people for promotion.
- Experience communicating, training, and managing multi-lingual staffs.
- Experience training and cross-training employees.
- Instill a "can-do" attitude in employees.
- Coach employees how to resolve and de-escalate conflicts.
- Instill a calm, organized approach in all situations.
- Helps to manage wages, productivity and expenses in accordance with business demand.
- Assists outlet chef with kitchen operations as necessary.
- Performs all duties of kitchen associates as required.
- Recognizes superior quality products, presentations and flavor.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and HACCP procedures of all food products.
Physical Requirements:
- Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.
- Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.
Working Environment:
- Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
- Exposure to food and beverage hazardous cleaning chemicals.
- Exposure to food items and beverages.
Tools & Equipment:
- Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.
- Ovens, grills, stoves, flat tops, salamanders.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.
See all 64+ H-1B Visa Banquet Manager Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new H-1B Visa Banquet Manager Jobs.
Get Access To All JobsTips for Finding H-1B Visa Sponsorship as a Banquet Manager
Verify your degree meets specialty occupation
USCIS requires a direct-match bachelor's degree for H-1B approval. A hospitality management, food and beverage management, or event operations degree ties your credentials to the Banquet Manager SOC code more cleanly than a general business degree.
Target employers with active LCA filing history
Search DOL LCA disclosure data for employers who have certified Banquet Manager positions in the past two fiscal years. Hotels filing repeatedly signal an established H-1B process, not a one-off experiment that stalls your petition mid-hiring.
Use Migrate Mate to filter sponsoring employers
Migrate Mate surfaces Banquet Manager roles at employers with verified H-1B filing history, so you're not cold-applying to properties that have never filed. Filter by location and filing frequency to prioritize your outreach.
Check prevailing wage before negotiating your offer
Your employer's LCA must certify a wage at or above the DOL prevailing wage for your area and job level. Run your target market and title through the OFLC Wage Search before your offer conversation so you're negotiating from an informed position.
Confirm the employer is E-Verify enrolled before accepting
H-1B employers must be E-Verify participants. Ask HR directly, or check the E-Verify employer search tool. A property that isn't enrolled can't legally employ you on H-1B status, regardless of how far the hiring process has gone.
Time your registration for the October 1 start date
H-1B petitions for cap-subject roles can only start October 1, with USCIS registration opening in March. Structure your offer letter and I-129 filing timeline to hit that window, or you'll wait another full year for the next available start date.
H-1B Visa Banquet Manager: Frequently Asked Questions
Does a Banquet Manager role qualify as an H-1B specialty occupation?
It can, but it depends on how the employer defines the position. USCIS requires the role to normally demand a bachelor's degree in a specific field, such as hospitality management or event management. Properties that list a degree as preferred rather than required have had petitions challenged. The job description needs to tie degree requirements to actual duties, not just add them as a credential checkbox.
Which types of employers typically sponsor H-1B visas for Banquet Managers?
Large hotel chains, convention centers, private clubs, and resort properties are the most consistent H-1B sponsors for this title because they have in-house HR teams familiar with the filing process. Smaller independent venues and boutique hotels rarely sponsor because the cost and administrative burden aren't built into their hiring budget. Migrate Mate shows which employers have active LCA filing history for this role so you can focus your applications.
What happens to my H-1B status if the employer cancels the banquet program or reduces my hours?
Your H-1B is tied to the specific employer and the job duties described in the approved petition. A significant reduction in hours or a material change in duties, such as moving from banquet management to general food and beverage, may require an amended petition. If your position is eliminated entirely, you have a 60-day grace period to find a new sponsoring employer or change status.
Can I transfer my H-1B to a new hotel or venue employer mid-petition?
Yes. Under H-1B portability rules, you can start working for a new sponsoring employer as soon as they file a transfer petition with USCIS, as long as you've been in valid H-1B status and the petition is non-frivolous. You don't need to wait for approval to start. The new employer must file a new LCA certifying the prevailing wage for your role and location before submitting the transfer petition.
Does my O*NET occupation profile affect H-1B approval for this role?
USCIS adjudicators reference O*NET when evaluating whether a Banquet Manager position meets the specialty occupation standard. The O*NET profile for this title lists a bachelor's degree as a typical entry-level requirement, which supports the petition. If your employer's job description doesn't align with the tasks and degree requirements described in O*NET, the petition is more vulnerable to a Request for Evidence.