Banquets Manager- The Westin Grand Cayman Seven Mile Beach Resort & Spa

Pyramid Global Hospitality•Jacksonville, FL

20d•KYD 70,000 - KYD 85,000•Onsite

About The Position

The Banquet Manager is responsible for overseeing all banquet operations; ensuring seamless execution of events, high-quality service and guest satisfaction. This role involves coordinating with clients, overseeing banquet staff, maintaining budgetary goals, and upholding hotel standards for events such as weddings, conferences and various corporate functions.

Requirements

Minimum 5-6 years of specific Banquet Manager or event management experience required.
9-10 Years of overall Food & Beverage and Hospitality experience in Luxury 4 Diamond Resort additionally required.
Strong knowledge of banquet service standards, event logistics, food safety, and beverage operations required.
Proficient in Microsoft Office, Point of sale systems, and Banquet management software.
Proven ability to lead and motivate large teams in a fast-paced, high-volume environment.
Excellent organizational, leadership, communication and problem-solving skills with a keen eye for detail.
Ability to stand and walk for extended periods; perform physical tasks including lifting, pushing or pulling 35-50 Ibs.

Nice To Haves

Bachelor’s degree in hospitality management or related field is preferred.

Responsibilities

Ensure banquet spaces are properly arranged according to client specifications and hotel standards.
Work closely with the kitchen, audio-visual and sales team to ensure smooth event execution.
Address and resolve guest concerns, monitor staff performance, provide coaching and feedback to banquet staff.
Recruit, train, schedule and supervise banquet servers, bartenders and housepersons.
Manage banquet budgets, control labor costs and optimize profitability.
Track food and beverage consumption and ensure proper inventory of banquet supplies, linens and equipment.
Monitor and enforce compliance with all health, safety, sanitation, and liquor service regulations (including TIPS or equivalent certification).
Prepare and submit daily/weekly reports on event performance, labor utilization, guest feedback, and operational challenges.