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SG
Sandestin Golf and Beach Resort
Senior Banquet Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
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
General PurposeThe 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 Sandestins luxury service standards. Essential Duties & ResponsibilitiesOperational LeadershipOversee 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 ExperienceAct 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 CollaborationPartner 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 ManagementSupport 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 servicesincluding audio-visual, catering upgrades, and resort offeringsto enhance guest experiences and increase revenue.
Team Leadership & DevelopmentLead, 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 Sandestins 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 CollaborationServe 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 resorts banquet and catering offerings.
Education & Experience RequirementsBachelors 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 SkillsExceptional 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 RequirementsWork 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/LicensesNone required at the time of hire. ServSafe and Responsible Vendor certifications strongly preferred or must be obtained upon hire.
EOE M/D/F/V
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 ExperienceAct 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 CollaborationPartner 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 ManagementSupport 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 servicesincluding audio-visual, catering upgrades, and resort offeringsto enhance guest experiences and increase revenue.
Team Leadership & DevelopmentLead, 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 Sandestins 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 CollaborationServe 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 resorts banquet and catering offerings.
Education & Experience RequirementsBachelors 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 SkillsExceptional 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 RequirementsWork 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/LicensesNone required at the time of hire. ServSafe and Responsible Vendor certifications strongly preferred or must be obtained upon hire.
EOE M/D/F/V