Banquet Manager

We are looking for a Banquet Manager to join our team!

We are seeking a dynamic and enthusiastic Leader who thrives under pressure, excels at managing multiple priorities, and is committed to creating exceptional guest experiences. If this sounds like you, we encourage you to apply!

Achieving Excellence

As the Banquet Manager, you will have oversight of all banquet, meeting, conference, and catering operations within the hotel. The role is accountable for the people, guest experience, quality standards, operational execution, and financial results of the Banquets Division. Success in this role requires strong leadership, exceptional organizational skills, financial acumen, attention to detail, and a passion for creating memorable guest experiences. The Banquet Manager is responsible for building and developing a high-performing team, maintaining premium service standards, and ensuring seamless execution of all events from planning through completion.

Key Focuses

• Engages and develops team members to deliver exceptional guest experiences and maintain premium banquet facilities and meeting spaces.
• Responsible for all recruitment, onboarding, training, coaching, scheduling, performance management, and development within the department.
• Ensures organizational orientation, training programs, and company standards are consistently executed.
• Takes ownership of the banquet guest experience by ensuring operations run smoothly and the highest level of service is provided at all times.
• Accountable for the complete event lifecycle, including setup, service, execution, and teardown of all contracted functions.
• Attends and leads pre-event, BEO, and conference meetings to understand client needs, set expectations, and communicate requirements to the banquet team.
• Ensures promises made to guests and clients are delivered consistently and professionally.
• Works closely with Sales, Catering, Front Office, Reservations, Culinary, Stewarding, and Maintenance teams to ensure flawless event execution.
• Creates and maintains optimal staffing levels to deliver outstanding service while controlling labor costs.
• Responsible for event satisfaction results and overall departmental productivity.
• Takes ownership of departmental financial performance by managing budgets, labor, revenues, expenses, and productivity.
• Analyzes financial results and guest feedback to develop action plans that improve performance and drive continuous improvement.
• Maintains exceptional standards for cleanliness, presentation, ambiance, décor, service delivery, and operational readiness.
• Ensures banquet facilities, equipment, and operating supplies are maintained in excellent condition and reports deficiencies promptly.
• Ensures responsible liquor service practices are followed and all food and beverage regulations are adhered to at all times.
• Demonstrates advanced decision-making and problem-solving skills by identifying issues, implementing solutions, and evaluating results.
• Connects meaningfully with employees, builds trust, and creates a culture of accountability, teamwork, and service excellence.
• Ensures assigned deliverables are completed accurately, on time, and with minimal follow-up required.
• Personal communication, interactions, and behaviours consistently support the organization's core values.
• Maintains compliance with all health, safety, sanitation, food handling, and workplace safety regulations.

 Lives the Core Values

• Understands that their people are their customers and does not fail to keep promises. Personal communication, interactions, and behaviour support all five of the organization's core values.
• Deliverables are executed in a manner that requires little or no follow-up in terms of scope, timeliness and quality.

Experience/Passions/Education

• Minimum 5 years of progressive food & beverage, banquet, catering, or hotel operations experience.
• Previous banquet leadership experience in a high-volume hotel, conference centre, resort, or premium hospitality environment preferred.
• Completion of secondary school required.
• Post-secondary education in Hospitality Management, Hotel Management, Tourism, Business, or a related field preferred.
• Valid ProServe Certification required.
• Alberta Food Safe Certification preferred.
• Strong knowledge of banquet operations, catering services, food preparation, food presentation, and beverage service.
• Excellent verbal and written communication skills.
• Proven leadership experience with the ability to coach, train, and develop high-performing teams.
• Strong financial acumen with experience managing budgets, labor costs, and departmental profitability.
• Excellent attention to detail, cleanliness, presentation, and quality standards.
• Comfortable with technology and open to continuous learning.
• Highly organized with excellent time management skills and the ability to multitask in a demanding environment.
• Ability to work safely, professionally, and effectively under pressure.
• Passion for hospitality, guest service, operational excellence, and continuous improvement.

Amazing Perks

• Competitive wages and Health and Wellness benefit plan.
• Eligible for gratuities.
• Paid on-the-job training with additional learning opportunities.
• Growth and development opportunities, both personal and professional.
• Annual Performance Feedback Meetings with merit-based increase.  
• Personal days: 5 per year after 90 days of continuous full-time employment.
• Pomeroy Stay Travel Program.
• Food and Beverage Discounts at Pomeroy owned restaurants based on location. 
• Recognition Program.
• Cell Phone Allowance.
• Engaging Work Environment.
• Work Life Balance.
• Community & Event Access.
• Access to Golf Membership locally based on location. 

Working Conditions

Due to the cyclical nature of banquet operations, the Banquet Manager may be required to work long shifts, including evenings, weekends, holidays, and peak event periods. This position operates in a fast-paced environment with high levels of interaction with guests, employees, clients, and other stakeholders.

The Banquet Manager will spend significant time on their feet, overseeing event execution, supporting employees, managing competing priorities, and resolving guest and operational concerns. The role requires the ability to stand and walk for extended periods, lift and carry items up to 50 lbs, bend, kneel, reach, push, and pull banquet equipment as required to support operational needs.

Success in this role requires adaptability, professionalism, strong leadership, and a commitment to delivering exceptional guest experiences while maintaining high operational and financial standards

About Pomeroy Lodging 

Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.

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