Banquet Manager

AccorHotel • Kohala Coast, HI

8d • $75,000 - $85,000

About The Position

The Banquet Manager is responsible for planning, coordinating, and executing all banquet, catering, conference, and special event functions at the resort. The role ensures exceptional guest experiences, operational excellence, accurate financial performance, flawless event execution, and compliance with luxury service standards. The manager leads banquet colleagues and supervisors and collaborates with Culinary, Stewarding, Conference Services, Events, Audio Visual, and Resort Operations teams.

The position oversees event readiness and delivery, including BEO reviews, staffing, space inspections, room turnovers, guest issue resolution, outdoor-event weather decisions, dietary and allergen communication, and post-event reviews. It also leads hiring, training, coaching, scheduling, performance management, and team development, while maintaining compliance with company policies, collective bargaining agreements, employment laws, and regulatory requirements.

The Banquet Manager maintains strong client and cross-functional relationships, serves as the operational contact for high-profile events, and ensures consistent luxury service. The role is accountable for departmental procedures, cleanliness, safety, sanitation, financial controls, inventory, labor costs, billing accuracy, beverage controls, records, and administrative documentation. Direct on-floor leadership, regular mobility throughout indoor and outdoor event spaces, and the ability to lift and move equipment up to 50 pounds are essential functions, with or without reasonable accommodation.

Requirements

• Minimum 3–5 years of banquet leadership experience in a luxury hotel, resort, convention center, or upscale hospitality environment.
• Strong knowledge of banquet operations, service styles, and event management.
• Proficiency with Microsoft Office and hotel event management systems.
• Excellent communication, leadership, and organizational skills.
• Ability to manage multiple events simultaneously.
• Flexible availability for evenings, weekends, holidays, and extended hours during peak business periods.
• Food Safety Certification required.
• Alcohol Service Certification required as applicable by law.
• Strong leadership and team-building skills.
• Exceptional guest relations and interpersonal abilities.
• Advanced knowledge of plated, French, family-style, buffet, stations, and reception banquet service styles.
• Strong conflict resolution and decision-making abilities.
• Excellent verbal and written communication skills.
• Financial acumen and budgeting experience.
• Ability to prioritize and manage multiple responsibilities in a fast-paced environment.
• Commitment to luxury hospitality standards and continuous improvement.
• Must be legally eligible to work in the United States; the hotel cannot assist with obtaining U.S. work authorization.
• Ability to regularly move throughout indoor and outdoor event spaces and lift and move equipment weighing up to 50 pounds, with or without reasonable accommodation.

Nice To Haves

• Four- or five-star luxury hotel experience.
• Experience in a union environment.
• Degree in Hospitality Management, Business Administration, or a related field.

Responsibilities

• Direct and oversee banquet functions, including weddings, galas, conferences, corporate meetings, social events, VIP functions, and outdoor catering events.
• Ensure events meet Banquet Event Order (BEO) details, client requirements, and luxury brand standards.
• Review event details, timelines, staffing, and service requirements; inspect spaces before functions and monitor events through execution.
• Resolve guest concerns proactively, ensure smooth room turnovers, and participate in post-event evaluations.
• Attend BEO and pre-convention meetings, identify event gaps, and manage on-site changes.
• Make timely weather decisions for outdoor functions and coordinate backup spaces, tenting, lighting, and power.
• Coordinate allergen and dietary information among BEOs, the kitchen, and service teams.
• Recruit, interview, train, coach, mentor, evaluate, and develop banquet colleagues, supervisors, and service teams.
• Lead pre-shift meetings and departmental communications; schedule and staff to BEO counts and labor standards, including on-call and call-in procedures under seniority and collective bargaining provisions.
• Promote service standards, accountability, teamwork, colleague engagement, recognition, retention, and career development, including development of banquet captains.
• Ensure compliance with company policies, collective bargaining agreements, employment laws, regulatory requirements, and confidentiality expectations.
• Build working relationships across the resort and communicate clearly while supporting cross-functional collaboration and problem-solving.
• Build relationships with meeting planners, wedding clients, conference organizers, and VIP guests; respond to feedback and service recovery needs.
• Serve as the operational point of contact during high-profile events and monitor service consistency and guest satisfaction.
• Review meeting planner and group feedback and surveys, follow up with clients, and address trends with the team.
• Maintain departmental standards and procedures, drive operational improvement, maintain a visible presence, oversee opening and closing procedures, and coordinate with other departments.
• Maintain cleanliness, presentation, organization, and luxury standards for facilities, equipment, workspaces, and banquet areas.
• Manage departmental budgets and financial performance, inventory, purchasing controls, labor costs, payroll, scheduling, overtime, productivity, operating expenses, and waste.
• Review revenue reports and identify opportunities to improve profitability.
• Ensure banquet checks are accurate, signed by clients, and posted on the event day; reconcile final charges against BEOs.
• Administer service charge distribution in accordance with the collective bargaining agreement and Hawaiʻi disclosure requirements.
• Oversee beverage controls, liquor requisitions and inventory, hosted versus cash bar reconciliation, and compliance with liquor commission regulations.
• Manage china, glass, silver, linen, and equipment inventories, par levels, and breakage; arrange outside rentals as needed.
• Ensure compliance with health, sanitation, food safety, OSHA, and Hawaiʻi state regulations; maintain a safe work environment and promote safe practices.
• Participate in bi-weekly banquet-space walkthroughs with the Director of Banquets and Assistant Director of Food & Beverage, and address cleanliness and maintenance opportunities.
• Inspect banquet spaces, back-of-house areas, and equipment regularly.
• Maintain accurate records, reports, schedules, and operational documentation; serve as the department’s SAQ audit champion and ensure daily controls are followed.
• Participate in leadership meetings and hotel initiatives, and support recruitment, onboarding, retention, special events, promotions, and resort activations.

Benefits

• Competitive medical, prescription, and vision benefits.
• Employer-paid life and accidental death and dismemberment insurance, with additional coverage options available.
• 401(k) retirement savings plan with company matching.
• Paid time off, including vacation and personal holidays.
• Performance and incentive bonus opportunities.
• Colleague discounts, including 50% off resort dining, 50% off the Fairmont Store, and 30% off Spa Without Walls treatments.
• Employee rates at more than 5,000 Accor hotels and Friends & Family travel privileges.
• Complimentary meals while working on property.
• Access to development resources and career pathways.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed