Banquet Manager, Chaminade Resort & Spa

Pyramid Global Hospitality•Santa Cruz, CA

5d•$75,000 - $80,000•Onsite

About The Position

Chaminade Resort & Spa is seeking an experienced and service-oriented Banquet Manager to oversee the planning, coordination, and execution of banquet events while delivering exceptional guest experiences. The Banquet Manager is responsible for leading banquet operations, supervising banquet associates, ensuring seamless event execution, maintaining service excellence, and driving operational efficiency. This leader works closely with the Sales & Catering, Culinary, and Food & Beverage teams to ensure every event exceeds guest expectations.

Requirements

Minimum of 3 years of banquet or food and beverage management experience in a hotel, resort, conference center, or upscale event venue.
Strong leadership and employee development skills.
Excellent organizational, communication, and multitasking abilities.
Proven ability to manage multiple events simultaneously in a fast-paced environment.
Knowledge of banquet operations, event setup, food and beverage service, and hospitality standards.
Experience with scheduling, labor management, payroll, and budgeting.
Strong problem-solving and guest recovery skills.
Ability to work flexible hours, including early mornings, evenings, weekends, and holidays based on event schedules.
Proficiency with Microsoft Office and event management software.
California Food Handler Card and Responsible Beverage Service (RBS) certification, or the ability to obtain upon hire.

Nice To Haves

Resort or luxury hotel banquet management experience.
Experience with Delphi, CI/TY, or similar sales and catering software.
Knowledge of Forbes or AAA Four Diamond service standards.
Experience managing large-scale weddings, conferences, and multi-day events.
CPR and First Aid certification is a plus.

Responsibilities

Oversee the daily operations of the banquet department, ensuring exceptional execution of weddings, conferences, social events, corporate meetings, and special functions.
Lead, coach, train, and develop banquet associates to deliver outstanding service.
Review banquet event orders (BEOs) and coordinate event details with Sales, Catering, Culinary, Stewarding, and other operational departments.
Conduct pre-event meetings to communicate event details, service expectations, timelines, and guest preferences.
Ensure banquet rooms and event spaces are properly set according to specifications and company standards.
Monitor event execution to ensure quality service, presentation, and guest satisfaction.
Resolve guest concerns promptly and professionally while maintaining a positive experience.
Develop and manage banquet staffing schedules based on event volume while controlling labor costs.
Monitor payroll, overtime, labor productivity, and departmental expenses.
Maintain inventory and oversee banquet equipment, linens, china, glassware, and supplies.
Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
Partner with the Culinary team to ensure accurate food presentation and timely service.
Assist with department budgeting, forecasting, and operational planning.
Maintain accurate reports, event documentation, payroll records, and operational logs.
Foster a positive, collaborative, and service-focused work environment.
Support resort-wide initiatives and assist with other Food & Beverage operations as needed.