Banquet Manager

Pyramid Global Hospitality•Stevenson, WA

13h•$95,000 - $114,000•Onsite

About The Position

The Banquet Manager will own the overall performance of the Banquets Department, balancing exceptional event execution and guest satisfaction with established financial, labor, service, and operational standards. This role involves developing staffing strategies, managing departmental operating expenses, leading and developing the banquet team, and ensuring accurate payroll and compliance with regulations. The manager will also maintain communication with other departments, participate in leadership meetings, and manage inventory and asset protection.

Requirements

Minimum of 5 years of progressive banquet, convention services, or hotel Food & Beverage leadership experience, including at least 2 years directly managing a high-volume banquet operation and large hourly workforce.
Demonstrated experience and thorough knowledge of banquet operations and event execution, BEO interpretation, labor forecasting and scheduling, departmental budgeting and expense control, purchasing and inventory management, coaching and corrective action, leadership development, Food & Beverage service standards, and applicable safety and liquor regulations.
Ability to translate forecasts and business levels into proactive staffing and operating plans while maintaining service quality, financial discipline, operational oversight, and associate development.
Ability to plan ahead, prioritize competing demands, complete projects and administrative responsibilities on time, and consistently follow through on labor, expense, staffing, purchasing, communication, and event-readiness expectations.
Excellent computer skills, including Microsoft 365 and hospitality systems.
Washington Food Handler Certification, Washington MAST Certification, and current ServSafe Manager Certification.

Nice To Haves

Degree in Hospitality Management, Business Administration, or a related field preferred.

Responsibilities

Own the overall performance of the Banquets Department, balancing exceptional event execution and guest satisfaction with established financial, labor, service, and operational standards.
Develop weekly staffing strategies based on BEOs, forecasted business levels, event complexity, service standards, and available labor hours.
Manage departmental operating expenses within approved monthly budgets and forecasts.
Lead, coach, develop, and hold accountable Banquets leaders and associates, including timely performance coaching and corrective action.
Develop Assistant Managers, Captains, and other key associates to independently lead events and shifts.
Review BEOs, resumes, forecasts, group changes, and upcoming business in advance to identify staffing, equipment, purchasing, setup, and logistical needs.
Attend pre-conference meetings and other critical client touchpoints whenever appropriate.
Maintain a visible leadership presence during significant events, anticipate guest and meeting-planner needs, resolve concerns promptly and professionally, and ensure event execution is consistent with BEO specifications, service standards, timing expectations, appearance standards, and the overall guest experience.
Maintain consistent, proactive communication with the Director of Food & Beverage, Conference Planning, Culinary, Stewarding, Engineering, Housekeeping, Front Office, and other departments involved in event execution.
Participate actively in Food & Beverage leadership meetings, pre-conference meetings, operational planning sessions, and post-event reviews.
Forecast and order supplies, beverage-related materials, service equipment, and other operational necessities sufficiently in advance of business needs while maintaining appropriate inventory and purchasing controls.
Protect Lodge assets through proper storage, handling, maintenance, inventory, and accountability procedures.
Ensure accurate payroll, timekeeping, billing documentation, beverage requisitions, inventories, equipment controls, and other required departmental records.
Maintain compliance with Washington liquor regulations, food-safety requirements, Lodge policies, safety standards, and applicable employment practices.
Promote a culture of professionalism, accountability, collaboration, continuous improvement, and exceptional service throughout the Banquets team.