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SG
Sandestin Golf and Beach Resort
Banquet Manager- Day shift
Entry-Level JobVerifiedNo experience needed
Career Insights for Restaurant / Food Service Manager
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Based on Florida data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$59,840 / year median in Florida
+14% projected growth
Job Description
Set on 2,400 breathtaking acres between the emerald waters of the Gulf of Mexico and the calm shoreline of Choctawhatchee Bay, Sandestin Golf and Beach Resort is one of Northwest Floridas most iconic destinations. Here, unforgettable events meet spectacular coastal sceneryand our people are at the heart of it all. We are committed not only to delivering exceptional guest experiences, but also to creating a workplace where our team members feel valued, supported, and inspired to grow. If you thrive in a fast-paced, event-driven environment and take pride in leading teams that create memorable moments, we invite you to bring your passion to Sandestin and make lasting memories with us.
General PurposeThe Banquet Manager leads and supports all Banquet Operationsfront and back of houseto ensure exceptional service delivery, complete guest satisfaction, and repeat business. This role upholds and advances the Sandestin Investments, LLC Vision, Mission, and Service Fundamentals while driving operational excellence and team engagement.
Essential Duties and ResponsibilitiesLead Banquet Operations through direct reports by maximizing employee engagement, ensuring effective SOPs and systems, delivering outstanding guest service, and driving revenue performance.
Foster a positive, inclusive, and respectful workplace culture through daily recognition, clear communication, and leadership rooted in dignity and respect.
Partner with the Group Sales Team to ensure conference and event spaces are consistently site-visit ready, and provide additional support during site inspections as requested.
Collaborate closely with the Executive Chef and Culinary Team to ensure adherence to all banquet standards, including food presentation, service quality, and client-agreed service timelines.
Continuously maintain and update the banquet training manual to reflect evolving catering trends, internal policies, and standard operating procedures.
Attend client-facing and internal meetings as required.
Effectively plan, coordinate, and oversee multiple concurrent events across various venues and buildings, utilizing strong organizational, logistical, and time-management skills.
Perform other duties as assigned to support overall banquet and resort operations.
Education and ExperienceHigh school diploma or GED required.
One to three months of related experience and/or training preferred, or an equivalent combination of education and experience.
Required Skills and CompetenciesAbility to speak, read, write, and understand the primary language(s) used in the workplace.
Strong verbal and written communication skills.
Demonstrated leadership style that supports an open-door policy and proactively addresses employee feedback and satisfaction.
Working knowledge of Microsoft Office applications, including Excel, Word, and Outlook.
Ability to apply common-sense reasoning to carry out instructions and solve problems involving multiple variables in standardized situations.
Physical Demands and Work EnvironmentMost work is performed indoors in a temperature-controlled environment.
Ability to stand and maintain well-paced mobility for up to five (5) hours at a time.
Ability to maneuver efficiently between multiple functions and events occurring simultaneously.
Ability to lift and carry items weighing up to 25 lbs. as needed.
Requires frequent standing, walking, bending, reaching, grasping, writing, and repetitive motions.
Continuous talking, listening, and hearing to communicate with guests, leaders, and team members.
Continuous visual acuity, including near vision and depth perception.
Manual dexterity required to operate standard banquet and office equipment.
EOE M/D/F/V
General PurposeThe Banquet Manager leads and supports all Banquet Operationsfront and back of houseto ensure exceptional service delivery, complete guest satisfaction, and repeat business. This role upholds and advances the Sandestin Investments, LLC Vision, Mission, and Service Fundamentals while driving operational excellence and team engagement.
Essential Duties and ResponsibilitiesLead Banquet Operations through direct reports by maximizing employee engagement, ensuring effective SOPs and systems, delivering outstanding guest service, and driving revenue performance.
Foster a positive, inclusive, and respectful workplace culture through daily recognition, clear communication, and leadership rooted in dignity and respect.
Partner with the Group Sales Team to ensure conference and event spaces are consistently site-visit ready, and provide additional support during site inspections as requested.
Collaborate closely with the Executive Chef and Culinary Team to ensure adherence to all banquet standards, including food presentation, service quality, and client-agreed service timelines.
Continuously maintain and update the banquet training manual to reflect evolving catering trends, internal policies, and standard operating procedures.
Attend client-facing and internal meetings as required.
Effectively plan, coordinate, and oversee multiple concurrent events across various venues and buildings, utilizing strong organizational, logistical, and time-management skills.
Perform other duties as assigned to support overall banquet and resort operations.
Education and ExperienceHigh school diploma or GED required.
One to three months of related experience and/or training preferred, or an equivalent combination of education and experience.
Required Skills and CompetenciesAbility to speak, read, write, and understand the primary language(s) used in the workplace.
Strong verbal and written communication skills.
Demonstrated leadership style that supports an open-door policy and proactively addresses employee feedback and satisfaction.
Working knowledge of Microsoft Office applications, including Excel, Word, and Outlook.
Ability to apply common-sense reasoning to carry out instructions and solve problems involving multiple variables in standardized situations.
Physical Demands and Work EnvironmentMost work is performed indoors in a temperature-controlled environment.
Ability to stand and maintain well-paced mobility for up to five (5) hours at a time.
Ability to maneuver efficiently between multiple functions and events occurring simultaneously.
Ability to lift and carry items weighing up to 25 lbs. as needed.
Requires frequent standing, walking, bending, reaching, grasping, writing, and repetitive motions.
Continuous talking, listening, and hearing to communicate with guests, leaders, and team members.
Continuous visual acuity, including near vision and depth perception.
Manual dexterity required to operate standard banquet and office equipment.
EOE M/D/F/V