Banquet & Catering Manager - Marriott

Banquet & Catering Manager

The Marriott Phoenix Chandler Hotel, managed by Pyramid Global Hospitality, is seeking an experienced, organized, and service-driven Banquet & Catering Manager to oversee banquet operations, catering events, and the execution of meetings, conferences, weddings, social gatherings, and other special events.

This position is responsible for coordinating and executing exceptional events from initial planning through completion. The Banquet & Catering Manager works closely with Sales, Culinary, hotel leadership, and other departments to ensure that all events meet client expectations, Marriott brand standards, and Pyramid Global Hospitality operating standards while achieving departmental revenue and profitability goals.

The ideal candidate is a hands-on hospitality leader with strong organizational skills, attention to detail, financial awareness, and the ability to manage multiple events and priorities in a fast-paced hotel environment. This individual will lead and develop banquet associates, maintain high service standards, oversee event logistics, and build strong relationships with clients to encourage repeat business and positive referrals.

Potential Task Force Opportunity: During the hotel's slower season, there may be opportunities to support other Pyramid Global Hospitality properties through temporary Task Force assignments. These assignments may include banquet and catering leadership, event operations, staffing support, training, operational improvements, and assistance with property openings or transitions. Opportunities will depend on business needs, performance, and availability and may require travel to other properties.

Core Work Activities

Banquet & Catering Operations

• Oversee the planning, coordination, setup, execution, and breakdown of all assigned banquet and catering functions.
• Ensure events are executed according to banquet event orders (BEOs), client specifications, and established service standards.
• Review event details, room layouts, menus, timelines, equipment requirements, and special requests before each function.
• Coordinate with Sales and Catering to ensure accurate and timely communication of event requirements.
• Conduct pre-event meetings and communicate expectations to banquet associates, Culinary, and other operational teams.
• Oversee room setups, table arrangements, linen, dcor, audiovisual requirements, and other event details.
• Monitor event execution to ensure appropriate staffing, timely food and beverage service, and attention to detail.
• Make real-time adjustments to accommodate changes in guest counts, event schedules, and client requests.
• Ensure all banquet spaces, storage areas, and service stations are clean, organized, and properly maintained.
• Ensure compliance with food safety, sanitation, workplace safety, and responsible alcohol service requirements.
• Maintain proper equipment handling, inventory controls, and storage procedures.

Client Relations & Event Experience

• Partner with Sales and Catering to understand client expectations and ensure a seamless transition from event planning to execution.
• Serve as a primary operational contact for clients during assigned events.
• Build positive relationships with meeting planners, corporate clients, wedding parties, social event hosts, and other event organizers.
• Conduct event walkthroughs and pre-event discussions as needed to confirm details and expectations.
• Communicate professionally and promptly regarding event requirements, changes, and operational concerns.
• Monitor client satisfaction throughout each event and resolve concerns quickly and professionally.
• Provide service recovery when needed to protect the guest experience and strengthen client relationships.
• Follow up on event feedback and identify opportunities to improve service delivery.
• Support repeat business by delivering consistent, personalized, and memorable event experiences.
• Ensure special requests and client preferences are communicated accurately to all appropriate departments.

Team Leadership & Associate Development

• Lead, supervise, and develop banquet associates, supervisors, and other assigned team members.
• Establish clear expectations for service, appearance, professionalism, teamwork, and performance.
• Create staffing plans and schedules based on event requirements, anticipated attendance, and budget guidelines.
• Conduct pre-shift briefings and communicate event details, service expectations, and assignments.
• Train associates banquet service standards, event setups, food and beverage service, safety procedures, and guest interaction.
• Monitor associate performance and provide coaching, feedback, and recognition.
• Promote a positive, inclusive, and accountable work environment.
• Ensure associates follow Marriott brand standards, Pyramid Global Hospitality policies, and applicable procedures.
• Support associate engagement, retention, and cross-training initiatives.
• Coordinate temporary staffing needs and communicate staffing challenges to hotel leadership.
• Ensure appropriate leadership coverage for simultaneous events and high-volume periods.

Culinary & Cross Department Coordination

• Partner closely with the Executive Chef and Culinary team to coordinate menus, food preparation, presentation, timing, and service requirements.
• Review banquet event orders to confirm menu selections, dietary restrictions, special requests, and guaranteed guest counts.
• Communicate event timelines and service expectations to ensure food is delivered at the appropriate temperature and quality.
• Coordinate with Sales, Catering, Front Office, Housekeeping, Engineering, and other departments to ensure successful event execution.
• Confirm audiovisual, electrical, room setup, and equipment needs with the appropriate teams.
• Communicate event changes promptly for all affected departments.
• Support hotel-wide events, group functions, and special programs as needed.

Financial Performance & Revenue Management

• Support banquet and catering revenue, labor, and profitability objectives.
• Monitor staffing levels, overtime, productivity, and labor expenses in relation to event volume.
• Assist with forecasting labor requirements and departmental operating expenses.
• Monitor food and beverage costs in partnership with culinary leadership.
• Ensure accurate tracking of event-related supplies, equipment, and inventory.
• Minimize waste, breakage, and unnecessary expenses through effective controls.
• Review event charges, billing details, and applicable service fees or gratuities in accordance with hotel procedures.
• Identify opportunities to improve operational efficiency and maximize revenue.
• Assist with budget preparation, financial reporting, and performance reviews.
• Ensure operational decisions balance client satisfaction, service quality, and financial performance.

Quality Assurance, Safety & Standards

• Ensure banquet and catering operations meet Marriott brand standards and Pyramid Global Hospitality expectations.
• Conduct regular inspections of banquet rooms, service areas, equipment, and storage spaces.
• Maintain compliance with food handling, sanitation, alcohol service, and workplace safety requirements.
• Ensure responsible alcohol service in accordance with applicable laws and regulations.
• Address service or safety concerns immediately and implement corrective actions as needed.
• Maintain accurate event documentation and follow established operating procedures.
• Support internal reviews, brand inspections, and departmental improvement initiatives.

What Are We Looking For?

Potential Task Force & Seasonal Support

• Remain flexible and adaptable to changing business levels and operational priorities.
• During slower periods at the Marriott Phoenix Chandler Hotel, there may be opportunities to assist other Pyramid Global Hospitality properties through temporary Task Force assignments.
• Potential responsibilities may include supporting banquet and catering operations, providing interim leadership coverage, training teams, improving event execution, assisting with staffing, or supporting openings and operational transitions.
• Candidates should be open to potential travel and temporary assignments at other properties if selected for a Task Force opportunity.
• Task Force assignments are not guaranteed and will depend on organizational needs, performance, and available opportunities.

Additional Responsibilities

• Maintain professional and effective communication with clients, associates, hotel leadership, and business partners.
• Participate in departmental meetings, training sessions, and leadership initiatives.
• Maintain accurate records, schedules, event documentation, and required reports.
• Assist with special projects and hotel-wide operational priorities.
• Demonstrate professionalism, integrity, accountability, and genuine hospitality.
• Perform other duties and responsibilities as assigned.

What We're Looking For

• Previous banquet, catering, event management, or Food & Beverage supervisory or management experience in a hotel, resort, or hospitality environment.
• Experience coordinating and executing meetings, conferences, weddings, social events, and other catered functions.
• Strong understanding of banquet service, event setup, BEOs, staffing, and event logistics.
• Excellent organizational, communication, leadership, and problem-solving skills.
• Ability to manage multiple events,