Banquet Manager

Lead exceptional banquet and event operations at a luxury oceanfront resort on Hawaiʻi’s beautiful Kohala Coast. As Banquet Manager, you will oversee the planning and execution of weddings, conferences, corporate meetings, galas, and exclusive social events, ensuring every detail reflects the highest standards of hospitality. You will lead and develop banquet teams while coordinating closely with Culinary, Conference Services, Catering, and other resort departments. Combining operational leadership with financial accountability, you will drive service excellence, team performance, and departmental profitability. This role offers the opportunity to create memorable guest experiences in a dynamic hospitality environment rooted in authentic Hawaiian culture and the spirit of aloha.

• Direct and oversee banquet functions, including weddings, galas, conferences, corporate meetings, social events, VIP functions, and outdoor catering.

• Ensure all events are executed according to Banquet Event Orders (BEOs), client expectations, and luxury service standards.

• Review event details, timelines, staffing requirements, and service specifications daily.

• Conduct pre-function inspections to confirm that event spaces, equipment, and service arrangements are ready.

• Monitor events throughout execution, proactively resolve guest concerns, and ensure smooth room turnovers and setup transitions.

• Participate in post-event evaluations to identify successes and opportunities for improvement.

• Attend weekly BEO and pre-convention meetings with Conference Services and Catering Sales, identifying potential gaps and managing on-site changes.

• Coordinate weather-related decisions for outdoor functions, including rain and wind contingencies, backup spaces, tenting, lighting, and power requirements.

• Ensure accurate communication of allergies and dietary requirements from BEOs through the kitchen and service teams, particularly for weddings and VIP groups.

• Recruit, interview, train, coach, mentor, and develop banquet colleagues, supervisors, and service teams.

• Promote a culture of luxury service, professionalism, accountability, teamwork, and colleague engagement.

• Conduct performance evaluations, service training, coaching sessions, and corrective actions when necessary.

• Lead daily pre-shift meetings, service briefings, and departmental communications.

• Schedule and staff teams according to BEO requirements and labor standards, managing on-call and call-in procedures in compliance with seniority rules and collective bargaining agreements.

• Support colleague recognition, retention, career development, and succession planning, including the development of banquet captains.

• Lead by example through professionalism, integrity, and accountability.

• Deliver personalized, anticipatory luxury service throughout all banquet functions.

• Build and maintain strong relationships with meeting planners, wedding clients, conference organizers, and VIP guests.

• Serve as the operational point of contact during high-profile events.

• Respond promptly and professionally to guest feedback, concerns, and service recovery situations.

• Review meeting planner feedback and post-event surveys, follow up with clients, and implement improvements based on recurring trends.

• Collaborate with Culinary leadership to create memorable dining and event experiences.

• Manage departmental budgets, financial performance, and operating expenses.

• Monitor banquet labor costs, payroll, scheduling, overtime, and productivity against established targets.

• Oversee inventory management, purchasing controls, equipment usage, supply costs, and waste reduction.

• Review banquet revenue reports and identify opportunities to improve profitability.

• Ensure banquet checks are accurate, signed by clients, and posted on the day of the event, reconciling final charges against BEOs.

• Administer service charge distribution in accordance with collective bargaining agreements and Hawaiʻi service charge disclosure requirements.

• Oversee beverage controls, including liquor requisitions, inventory, hosted and cash bar reconciliation, and compliance with applicable liquor regulations.

• Manage china, glassware, silverware, linen, and equipment inventories, including par levels, breakage, and external rental coordination.

• Maintain accurate records, reports, schedules, and operational documentation.

• Serve as the departmental SAQ audit champion, ensuring daily compliance with required controls.

• Participate in leadership meetings, hotel initiatives, recruitment, onboarding, retention efforts, and special events.

• Ensure consistent application of departmental policies, procedures, and luxury service standards.

• Maintain exceptional cleanliness, presentation, and organization across banquet spaces, equipment, and back-of-house areas.

• Conduct regular inspections of event spaces, facilities, and equipment to identify maintenance and cleanliness opportunities.

• Participate in bi-weekly walkthroughs with the Director of Banquets and Assistant Director of Food & Beverage, developing action plans to address operational improvements.

• Coordinate with Culinary, Stewarding, Housekeeping, Engineering, and other departments to maintain operational excellence.

• Ensure compliance with health, sanitation, food safety, OSHA, Hawaiʻi state regulations, employment laws, company policies, and collective bargaining agreements.

• Promote safe food handling and workplace practices while maintaining a clean and organized environment.

• Protect confidential employee, guest, and company information and demonstrate ethical conduct at all times.

• Support audits, investigations, and other compliance initiatives as required.

The ideal candidate is an experienced hospitality leader with strong banquet operations knowledge, excellent organizational abilities, and a genuine commitment to delivering exceptional guest experiences. You should be comfortable managing complex events, developing teams, and balancing service quality with financial and operational performance.

• 3–5 years of banquet leadership experience in a luxury hotel, resort, convention center, or upscale hospitality environment.

• Strong knowledge of banquet operations, event management, and different service styles.

• Advanced understanding of plated, French, family-style, buffet, station, and reception service formats.

• Experience managing multiple events simultaneously in a fast-paced hospitality environment.

• Demonstrated leadership and team-building skills, including recruitment, training, coaching, and performance management.

• Excellent guest relations and interpersonal abilities, with strong conflict resolution and decision-making skills.

• Strong verbal and written communication skills and the ability to build effective relationships across departments.

• Experience with labor scheduling, productivity management, and collective bargaining agreement administration.

• Financial acumen, including budgeting, cost control, payroll management, inventory, and billing accuracy.

• Proficiency in Microsoft Office and hotel event management systems.

• Flexibility to work evenings, weekends, holidays, and extended hours during peak business periods.

• Food Safety Certification required.

• Alcohol Service Certification required where applicable by law.

• Ability to meet the essential physical requirements of the position, including regular movement throughout indoor and outdoor event spaces and the ability to lift and move equipment weighing up to 50 pounds, with or without reasonable accommodation.

• Experience in a Four- or Five-Star luxury hotel environment.

• Previous experience working in a unionized hospitality environment.

• Degree in Hospitality Management, Business Administration, or a related field.

• Event execution and logistics.

• Banquet service styles and operational standards.

• BEO and event resume management.

• Labor scheduling and productivity management.

• Union environment and collective bargaining agreement administration.

• Client and meeting planner relationship management.

• Cost control and billing accuracy.

• Service standards and service recovery.

• Weather and contingency planning.

• Team leadership, coaching, and development.

• Problem-solving and decision-making.