Banquet Manager

Job Description

The Banquet Manager is responsible for the successful planning, coordination, and execution of all banquet, catering, conference, and special event functions within the resort. This leadership position ensures exceptional guest experiences, operational excellence, flawless event execution, financial performance, and adherence to luxury service standards. The Banquet Manager leads banquet colleagues and supervisors while collaborating closely with Culinary, Stewarding, Conference Services, Events, Audio Visual, and Resort Operations teams.

Essential Functions

• Event Operations

• Direct and oversee all banquet functions, including weddings, galas, conferences, corporate meetings, social events, VIP functions, and outdoor catering events.

• Ensure all banquet events are executed according to Banquet Event Orders (BEOs), client requirements, and luxury brand standards.

• Conduct daily reviews of event details, timelines, staffing levels, and service requirements.

• Perform pre-function inspections to ensure readiness of banquet spaces.

• Monitor events throughout execution and proactively resolve guest concerns.

• Ensure smooth room turnover and setup transitions between functions.

• Participate in post-event evaluations to identify successes and opportunities for improvement.

• Attend weekly BEO meetings and group pre-convention meetings with Conference Services and Catering Sales; identify gaps before event day and own on-site changes.

• Own weather calls for outdoor functions in partnership with Conference Services, including timely rain and wind decisions, backup space readiness, and coordination of tenting, lighting, and power.

• Manage allergen and dietary communication from BEO to kitchen to server, with heightened attention for weddings and VIP groups.

• Leadership & Team Development

• Recruit, interview, train, coach, mentor, and develop banquet colleagues, supervisors, and service teams.

• Promote a culture of luxury service, professionalism, accountability, teamwork, and colleague engagement.

• Conduct training, performance evaluations, coaching, and corrective action when necessary, providing ongoing feedback to support development and performance.

• Lead daily pre-shift meetings, service briefings, and departmental communications.

• Schedule and staff to BEO counts and labor standards, managing on-call and call-ins in accordance with seniority and collective bargaining agreement provisions.

• Foster a positive, inclusive, and engaged work environment that supports colleague recognition, retention, and professional growth.

• Support career development and succession planning, including the development of banquet captains.

• Lead by example through professionalism, integrity, and accountability.

• Compliance and Ethics

• Ensure compliance with company policies, collective bargaining agreements, employment laws, and regulatory requirements.

• Protect confidentiality of employee, guest, and company information.

• Demonstrate honesty, professionalism, and ethical conduct at all times.

• Support investigations, audits, and compliance initiatives as required.

• Communication and Collaboration

• Communicate clearly, professionally, and respectfully.

• Foster strong working relationships throughout the resort.

• Support cross-functional teamwork and problem-solving.

• Promote a culture of transparency and collaboration.

• Guest Experience

• Consistently deliver personalized, anticipatory luxury service.

• Build and maintain positive relationships with meeting planners, wedding clients, conference organizers, and VIP guests.

• Respond promptly and professionally to guest feedback and service recovery situations.

• Serve as the operational point of contact during high-profile events.

• Monitor event operations to ensure service consistency and guest satisfaction.

• Collaborate with culinary leadership to deliver memorable experiences.

• Review meeting planner and group feedback and post-event surveys; follow up with clients and action trends with the team.

• Operational Excellence

• Ensure departmental standards, policies, and procedures are consistently followed.

• Promote efficiency, organization, and attention to detail.

• Drive continuous improvement and innovation within operations.

• Partner with other departments to achieve overall resort objectives.

• Maintain a highly visible presence in operations.

• Oversee opening, operating, and closing procedures.

• Coordinate with culinary, stewarding, housekeeping, engineering, and other departments.

• Cleanliness and Luxury Standards

• Maintain exceptional standards of cleanliness and presentation.

• Ensure facilities, equipment, and workspaces reflect luxury resort expectations.

• Foster ownership and pride in maintaining the physical environment.

• Hold teams accountable for cleanliness and organization.

• Financial Responsibilities

• Manage departmental budgets and financial performance.

• Support inventory management and purchasing controls.

• Manage banquet labor costs in accordance with bu