Banquet Manager

Pyramid Global Hospitality•Captiva, FL

14d•Onsite

About The Position

The Banquet Manager is a key leader within the Food & Beverage team, responsible for executing exceptional banquet and event experiences across the resort. This 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. This is a hands-on leadership role that requires strong floor presence, attention to detail, and the ability to lead teams in a fast-paced, dynamic environment.

Requirements

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 with the ability to motivate and inspire teams
Exceptional organizational and time management skills
Ability to multitask and thrive in a fast-paced environment
Excellent communication and problem-solving abilities
Knowledge of food safety, service standards, and banquet operations best practices
Flexible schedule, including evenings, weekends, and holidays

Responsibilities

Lead & Develop the Team: Recruit, train, schedule, and lead banquet staff including Captains, Servers, and Support Staff.
Foster a culture of accountability, teamwork, and service excellence.
Provide ongoing coaching and development to elevate performance.
Execute Exceptional Events: 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—including timelines, room setups, décor, and service flow—are executed to standard.
Deliver Elevated Guest Experiences: Act as the primary operational contact during events.
Anticipate guest needs and ensure seamless service delivery.
Resolve issues quickly and professionally, ensuring guest satisfaction.
Operational Excellence: Ensure compliance with company standards, safety, and sanitation protocols.
Maintain high standards for banquet setup, presentation, and service execution.
Oversee inventory, equipment, and banquet spaces to ensure readiness.
Financial & Business Management: Manage labor scheduling and productivity to align with business levels.
Support budget adherence and cost control initiatives.
Partner with F&B leadership to drive revenue opportunities and profitability.