Banquet Manager

Four Seasons Hotels and Resorts•Westlake Village, CA

10d•$93,000 - $98,000

About The Position

Four Seasons Hotel Westlake Village is seeking a Banquet Manager who will lead, inspire, and elevate our Banquets team to deliver exceptional, personalized event experiences. This role is responsible for planning, organizing, and directing all aspects of banquet operations, ensuring seamless execution, outstanding service standards, and meaningful guest connections at every touchpoint. The ideal candidate is a hands-on leader who thrives in a fast-paced environment, champions collaboration and excellence, and brings the Four Seasons commitment to luxury, care, and attention to detail to life in every event.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required
Three to five years previous management experience in Banquets or other Food & Beverage outlets
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
Ability to manage and motivate a team
The ability to operate computer equipment and other food and beverage computer systems
Reading, writing and oral proficiency in the English language
Successful candidate must possess legal work authorization in the United States

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Banquet Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
The ability to work closely with the Director of Food & Beverage, Executive Chef, Director of Conference Services and Director of Catering to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.