Regional Hospitality Catering Manager jobs

Banquet Operations Manager

Department: Food & Beverage / Banquets
Reports to: Resort Manager / Director of Food & Beverage
Location: Nakoda Lakeside Lodge
Position Type: Full-Time

Position Overview

The Banquet Operations Manager is responsible for the planning, coordination, and successful execution of weddings, conferences, meetings, galas, corporate functions, and other events throughout the Conference Centre and resort.

Working closely with Sales & Events, Culinary, Food & Beverage, Rooms, Accounting, and other departments, this position ensures events are delivered efficiently, professionally, and to the highest standards of service and guest satisfaction.

The ideal candidate is an organized, hands-on hospitality leader who communicates confidently, leads teams effectively, and anticipates operational needs before they become issues.

Key Responsibilities

Event Operations

• Oversee the day-to-day execution of all banquet events.
• Act as the primary operational contact for clients during events.
• Ensure rooms and event spaces are properly set, serviced, maintained, and reset according to event specifications.
• Conduct pre-event meetings and staff briefings.
• Monitor service, timing, presentation, and guest satisfaction throughout events.
• Resolve guest and client concerns quickly and professionally.
• Source reasonable special requests for clients when necessary.
• Ensure all events meet resort service, safety, and operational standards.
• Act as a main contact for vendors where necessary

BEOs & Financial Accuracy

• Assist with the preparation and review of Banquet Event Orders (BEOs).
• Ensure BEOs accurately reflect menus, setups, equipment, timelines, guest counts, special requests, and contracted services.
• Communicate changes promptly to all departments.
• Verify services delivered against approved BEOs and client agreements.
• Work with Accounting to ensure accurate event charges, adjustments, consumption, and billing.
• Maintain accurate event documentation for reconciliation and reporting.

Client Relations

• Build strong professional relationships with clients throughout the planning and execution process.
• Participate in planning meetings, site visits, tastings, and event reviews as required.
• Anticipate potential issues and communicate solutions proactively.
• Conduct post-event follow-up and gather feedback.

Team Leadership & Staffing

• Develop staffing plans based on event size, service style, timelines, and operational needs.
• Prepare banquet schedules and ensure appropriate staffing levels.
• Lead, coach, and support supervisors, captains, servers, bartenders, and event staff.
• Conduct pre-shift meetings and communicate event details and service expectations.
• Support recruitment, onboarding, training, and performance management. Conduct performance reviews for all staff within company timeline expectations
• Maintain standards for attendance, uniforms, professionalism, and guest service.

Inventory & Equipment

• Oversee banquet inventory, supplies, equipment, and service ware.
• Maintain accurate inventory records and conduct regular counts.
• Ensure adequate supplies are available for upcoming events.
• Coordinate ordering and replenishment as required.
• Ensure equipment is properly stored, maintained, and accounted for.
• Reduce waste, loss, damage, and unnecessary operating costs.

Cross-Departmental Coordination

• Work closely with Sales & Events to transition events from booking to execution.
• Collaborate with Culinary on menus, production, timing, dietary requirements, and presentation.
• Coordinate with Food & Beverage, Housekeeping, Maintenance, Front Desk, Security, and Accounting as required.
• Communicate event timelines and operational requirements clearly across the property.
• Contribute to operational improvements and enhanced guest experiences.

Leadership & Service Standards

• Lead by example and promote genuine hospitality, teamwork, professionalism, and accountability.
• Ensure consistent banquet service, presentation, cleanliness, and safety standards.
• Represent the resort professionally with guests, clients, vendors, and community partners.
• Support the resort's values and commitment to The Nakoda Way: We welcome with warmth. We honor the land. We serve with heart.

Qualifications & Experience

• 3–5 years of banquet, hospitality, event, or food & beverage experience.
• Previous supervisory or management experience in a hotel, resort, conference centre, or high-volume event environment.
• Strong knowledge of banquet service, BEOs, event setups, staffing, and event logistics.
• Experience with weddings, conferences, corporate events, and large-scale functions is an asset.
• Excellent organization, communication, leadership, and problem-solving skills.
• Strong attention to detail and financial accuracy.
• Ability to remain calm and effective in a fast-paced environment.
• Proficiency with Microsoft Office and hospitality/event management systems.
• Flexible availability, including evenings, weekends, holidays, and special events.

Key Performance Indicators

Success in this role will be measured by:

• Client and guest satisfaction.
• Successful execution of events with minimal operational issues.
• Accurate BEOs, event documentation, and billing.
• Effective staffing and labour management.
• Banquet inventory accuracy and cost control.
• Team performance, engagement, and retention.
• Compliance with resort service and safety standards.
• Strong collaboration between Sales & Events, Culinary, Banquets, Food & Beverage, and Accounting.

Core Competencies

Leadership Hospitality Organization Communication Attention to Detail Problem Solving Financial Accountability Teamwork Client Relations Operational Excellence

Pay: $70,000.00-$100,000.00 per year

Benefits:

• Extended health care
• Life insurance
• On-site parking
• Paid time off

Work Location: In person