Banquet Manager

Position Overview The Banquet Manager is a key leader within the Food & Beverage team, responsible for executing exceptional banquet and event experiences across the resort. This hands‑on leadership role requires strong floor presence, attention to detail, and the ability to lead teams in a fast‑paced, dynamic environment. The role oversees all banquet operations from intimate gatherings to high‑volume weddings, corporate events, and resort activations, ensuring flawless service, operational excellence, and memorable guest experiences. Key Responsibilities Lead & develop the banquet team – recruit, train, schedule and lead Captains, Servers, and Support Staff. Foster a culture of accountability, teamwork and service excellence. Provide ongoing coaching and development to elevate performance. Oversee all banquet functions from set‑up to breakdown, ensuring flawless execution. Collaborate closely with Sales, Culinary and Event teams to bring each event vision to life. Ensure all details – timelines, room set‑ups, décor, service flow – meet the resort’s standards. Act as the primary operational contact during events, anticipating guest needs and ensuring seamless service delivery. Resolve issues quickly and professionally to maintain guest satisfaction. Ensure compliance with company safety, sanitation protocols and banquet service standards. Maintain high standards for banquet set‑up, presentation and service execution. Oversee inventory, equipment and banquet spaces to ensure readiness. Manage labor scheduling and productivity, aligning with business levels and cost control initiatives. Partner with F&B leadership to drive revenue opportunities and profitability. Qualifications 3+ years of banquet or event operations leadership experience in a hotel or resort environment. Proven ability to execute high‑volume, high‑quality events (weddings, corporate, social). Strong leadership presence capable of motivating and inspiring teams. Exceptionally organized with excellent time‑management and multitasking skills. Excellent communication and problem‑solving abilities. Knowledge of food safety, service standards and banquet operations best practices. Flexible schedule, including evenings, weekends and holidays. Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 40 pounds. Ability to work indoors and outdoors, including warm weather conditions. Ability to manage multiple priorities while maintaining composure under pressure. Benefits Bonus program Low‑cost medical, dental, vision plans 401(k) with 100% match up to 4% employer contribution Employee Assistance Program Company‑paid life, STD and LTD insurance Employee discount program Family life insurance HSA and FSA program Paid time off & holidays Commuter and company‑paid toll programs Equal Employment Opportunity Statement Our company fully subscribes to the principles of Equal Employment Opportunity. We provide employment, compensation, and other benefits based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, we provide reasonable accommodations during the application process and throughout employment. We maintain a drug‑free workplace and provide accommodations for individuals with disabilities. #J-18808-Ljbffr BENCHMARK