Senior Banquet Manager en undefined

General Purpose

The Senior Banquet Manager is responsible for the day-to-day management and execution of all banquet operations, ensuring flawless service delivery, operational excellence, and exceptional guest experiences. This role leads and mentors the banquet leadership team, oversees large-scale and high-profile events, and plays a critical role in driving financial success and maintaining Sandestin’s luxury service standards.

Essential Duties & Responsibilities

Operational Leadership

• Oversee all front and back of house banquet operations across conference facilities and remote venues, ensuring consistent adherence to Sandestin service and presentation standards.
• Manage daily event execution, ensuring all spaces are site-visit and event-ready with impeccable presentation.
• Anticipate operational needs and adjust staffing, setups, and logistics to support simultaneous events seamlessly.

Client Relations & Guest Experience

• Act as the primary on-site contact for key groups, corporate events, and large-scale functions.
• Build and sustain strong relationships with group decision-makers, meeting planners, and VIP clients to ensure expectations are exceeded from pre-event planning through post-event follow-up.
• Review group schedules and BEOs in detail to personalize service delivery, anticipate needs, and identify opportunities to enhance the guest experience.

Event Execution & Culinary Collaboration

• Partner closely with the Executive Banquet Chef and Culinary Team to ensure all food service is delivered according to presentation standards, service timelines, and client agreements.
• Collaborate with Catering and Conference Services to review and execute BEOs, including managing last-minute adjustments with poise and efficiency.
• Lead pre-event briefings to align teams on execution plans and guest expectations.

Revenue & Financial Management

• Support the achievement of departmental revenue and profitability goals through effective cost management, upselling opportunities, and operational efficiencies.
• Monitor daily financial performance, forecast revenue opportunities, and recommend strategies to drive banquet profitability while maintaining luxury standards.
• Promote ancillary services—including audio-visual, catering upgrades, and resort offerings—to enhance guest experiences and increase revenue.

Team Leadership & Development

• Lead, coach, and inspire a team of banquet supervisors, captains, and line staff, fostering a culture of excellence, accountability, and collaboration.
• Train team members to uphold Sandestin’s service fundamentals, operational standards, and safety protocols.
• Ensure all staff maintain current certifications (e.g., ServSafe, Responsible Vendor) and comply with legal, health, and safety requirements.
• Actively participate in recruitment, scheduling, and performance management to maintain a high-performing team.

Cross-Departmental Collaboration

• Serve as a liaison between Banquets, Culinary, Catering & Conference Services, Sales, and other operational departments to ensure seamless communication and flawless event execution.
• Support site inspections, internal sales initiatives, and special projects as needed to promote the resort’s banquet and catering offerings.

Education & Experience Requirements

• Bachelor’s degree in Hospitality Management, Business, or a related field preferred.
• Minimum of 5 years of progressive banquet management experience at a luxury property or large-scale resort.
• Experience managing multiple, concurrent high-volume events and leading large banquet teams.
• Strong financial acumen with a proven track record of meeting or exceeding revenue goals.

Required Skills

• Exceptional leadership, communication, and organizational skills.
• Strong client relations skills with the ability to manage VIP and high-stakes events confidently.
• Ability to interpret financial reports, legal documents, and complex event schedules.
• Proficiency in Microsoft Office Suite (Word, Excel, Outlook).
• Strategic problem-solving skills and the ability to manage multiple priorities under pressure.
• Collaborative leadership style with a commitment to team development and guest satisfaction.

Physical Requirements

• Work occurs in both indoor and outdoor environments with varying conditions.
• Ability to stand and walk for extended periods (up to 5 hours at a time).
• Ability to maneuver quickly between multiple event locations.
• Ability to lift up to 25 lbs. as needed.
• Frequent bending, climbing, grasping, listening, hearing, and visual acuity (near vision and depth perception).
• Manual dexterity required to operate standard banquet and office equipment.

Certificates/Licenses

• None required at the time of hire. ServSafe and Responsible Vendor certifications strongly preferred or must be obtained upon hire.

EOE M/D/F/V