Banquet Manager

Banquet Manager The Banquet Manager is responsible for overseeing banquet and event operations throughout the resort while ensuring exceptional guest experiences aligned with Viceroy luxury hospitality standards. This role supports weddings, corporate retreats, social events, seasonal activations, curated resort experiences, and multi‑day programs while maintaining seamless execution, elevated service standards, operational efficiency, and strong team leadership. As part of the opening team, the Banquet Manager will assist in establishing banquet operational standards, service procedures, training programs, and event execution strategies for the resort. The ideal candidate is a hands‑on leader with strong operational expertise, attention to detail, and a passion for delivering elevated hospitality experiences in a fast‑paced luxury resort environment. Responsibilities Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. Oversee all banquet and event operations including weddings, corporate retreats, social gatherings, resort activations, and multi‑day programs. Ensure seamless execution of all events from setup through service, breakdown, and post‑event operational completion. Maintain a strong operational presence during events to support guests, clients, and banquet team members throughout service periods. Collaborate closely with Sales, Catering, Culinary, and Food & Beverage leadership teams to ensure alignment on event details, timelines, service expectations, and operational execution. Review Banquet Event Orders (BEOs), room setups, staffing plans, timelines, and operational details to ensure accuracy and event readiness. Act as the primary on‑site contact for clients and guests during banquet and event functions. Respond promptly and professionally to guest concerns, service recovery situations, and operational challenges while ensuring exceptional guest satisfaction. Ensure banquet setup standards, décor placement, linen presentation, table settings, service flow, and operational execution align with resort standards. Recruit, onboard, train, coach, schedule, and supervise banquet captains, servers, bartenders, and banquet support staff. Lead pre‑shift meetings, event walkthroughs, and operational communications to ensure teams are prepared and aligned for service execution. Assist in developing and implementing banquet SOPs, service standards, operational procedures, and training materials aligned with Viceroy luxury hospitality expectations. Monitor labor costs, scheduling, productivity, and operational efficiencies in alignment with budget and business demands. Oversee banquet inventory, equipment, supplies, operational organization, and maintenance needs. Ensure compliance with all food safety, sanitation, alcohol service, health department, and operational regulations and standards. Support banquet setup, breakdown, operational logistics, and floor execution as business demands require. Participate in mock services, pre‑opening activations, training initiatives, and operational walkthroughs as needed. Utilize proper communication and teamwork to support operational efficiency throughout food & beverage operations. Attend required meetings, trainings, and departmental lineups. Maintain regular attendance, punctuality, professional appearance, and grooming standards. Ensure overall guest satisfaction through professionalism, responsiveness, operational leadership, and attention to detail. Perform other duties as assigned by management. Qualifications Minimum 3–5 years of banquet, event, or food & beverage leadership experience in a hotel, resort, luxury venue, or upscale hospitality environment preferred. Previous luxury hospitality, resort, or experiential hospitality experience preferred. Proven experience managing weddings, retreats, social events, multi‑day programs, and large‑scale banquet operations. Strong leadership, communication, coaching, and interpersonal skills. Strong operational knowledge of banquet service standards, event execution, food & beverage operations, and guest engagement. Experience managing labor costs, scheduling, staffing plans, operational logistics, and service execution. Ability to multitask, prioritize responsibilities, and remain organized in a fast‑paced hospitality environment. Ability to professionally handle guest concerns and operational challenges with sound judgment and composure. Ability to communicate effectively and professionally, both verbally and in writing, with guests, clients, employees, and leadership at all levels. Food Handler and alcohol service certifications required or ability to obtain upon hire. Ability to stand and walk throughout the entire shift and support physical banquet operations as needed. Ability to work a flexible schedule including evenings, weekends, holidays, and varying operational demands. Must maintain a positive, professional, and service‑oriented demeanor at all times. #J-18808-Ljbffr