Primary Job Duties

1. Event Management and Execution

· Lead banquet operations for assigned events, serving as the primary operational leader on event days.

· Review Banquet Event Orders (BEOs), timelines, floor plans, menus, service requirements, staffing plans, and special requests to ensure each event is understood and executable.

· Coordinate event setup, room turns, service, breakdown, and post-event reset; confirm equipment, supplies, staffing, and venue spaces are ready on time.

· Balance event assignments and operational coverage across the banquets team, adjusting resources as business needs change.

· Conduct pre-event briefings and communicate event details, timing, guest considerations, and service expectations to team leads and staff.

· Monitor event execution in real time and make timely decisions to protect guest experience, event flow, and service standards.

2. Team Leadership and Development

· Lead, coach, and support banquet supervisors, leads, servers, bartenders, and other assigned team members.

· Set clear expectations for attendance, readiness, uniform and presentation, professionalism, teamwork, and service quality.

· Support hiring, onboarding, training, scheduling, performance feedback, and employee development in partnership with appropriate leaders and Human Resources.

· Address performance and conduct concerns promptly, document concerns appropriately, and consult the appropriate leader or Human Resources before formal corrective action.

· Recognize strong performance and recommend development opportunities, promotions, or compensation adjustments through established review and approval processes.

· Promote a respectful, accountable, collaborative work environment and ensure team members understand applicable policies and procedures.

3. Client, Account Specialist, and Vendor Coordination

· Partner with Account Specialists to review and refine BEOs, identify operational questions, and confirm event requirements before execution.

· Participate in scheduled BEO review meetings, including the Wednesday review/redline process and Thursday final-detail meetings, as applicable.

· Communicate changes, special requests, and operational constraints clearly to Account Specialists, culinary leadership, clients when appropriate, and internal teams.

· Coordinate with wedding planners, rental companies, audiovisual providers, and other outside vendors to confirm access, timing, setup, equipment, and responsibilities.

· Serve as a professional point of contact during assigned events, responding to client needs and escalating sensitive or high-impact issues appropriately.

4. Culinary and Cross-Department Collaboration

· Work closely with the Executive Chef and culinary team to align menus, service timing, dietary or special meal requirements, staffing, and event flow.

· Coordinate with venue, facilities, lodging, beverage, and other operational teams as needed to ensure a consistent guest experience.

· Confirm that handoffs between departments are clear, timely, and documented when needed.

· Communicate event changes promptly so all affected teams can adjust plans and resources.

5. Standards, Safety, and Incident Response

· Establish, communicate, and reinforce banquet service standards and standard operating procedures (SOPs).

· Conduct operational checks to confirm spaces, equipment, service stations, and guest-facing areas meet cleanliness, presentation, and readiness expectations.

· Respond calmly and promptly to guest concerns, service interruptions, staffing challenges, equipment issues, and incidents beyond routine front-of-house responsibilities.

· Follow company procedures for incident reporting, emergency response, alcohol service, food safety, workplace safety, and guest or employee concerns.

· Document incidents and follow through with appropriate leaders to ensure corrective actions are completed and recurring issues are addressed.

6. Inventory, Equipment, and Purchasing

· Maintain appropriate inventory levels for banquet equipment, service ware, disposables, serving pieces, and other operational supplies.

· Oversee inventory controls, storage, condition checks, and readiness of audiovisual equipment and related event technology.

· Coordinate beverage inventory responsibilities, including non-alcoholic beverage counts and month-end liquor inventory, in partnership with the designated beverage or finance leader.

· Monitor loss, damage, shortages, and equipment maintenance needs; recommend replacement or new purchases based on event requirements and business priorities.

· Submit purchase requests and manage departmental supplies within established budgets, approval limits, and purchasing procedures.

7. Scheduling, Labor, and Administrative Accountability

· Develop or oversee staffing plans and schedules that align with confirmed business, service requirements, employee availability, and labor expectations.

· Monitor labor deployment and adjust staffing where appropriate to support service quality and efficient operations.

· Complete or ensure timely completion of schedules, timekeeping approvals, event notes, incident reports, inventory records, and other required administrative tasks.

· Partner with leadership to review operational results, identify recurring challenges, and recommend improvements to staffing, processes, equipment, and service delivery.

· Maintain accurate, organized records and communicate operational risks or resource needs before they affect an event.

8. Continuous Improvement and Guest Experience

· Use client and guest feedback, event debriefs, and team input to identify opportunities to improve execution and consistency.

· Model ownership, sound judgment, adaptability, and a service-first mindset.

· Contribute to a culture of hospitality, accountability, creativity, and teamwork that reflects Whim Hospitality and Camp Lucy.

· Perform other related duties as assigned based on business needs.

· Typically 5 years of progressive experience in banquet, catering, event, or hospitality operations, including team leadership; equivalent experience may be considered.

· Demonstrated ability to direct teams, coach employees, prioritize work, and make sound decisions in a fast-paced event environment.

· Strong verbal and written communication skills and the ability to coordinate effectively with clients, planners, vendors, culinary teams, and internal stakeholders.

· Strong planning and follow-through skills, with the ability to manage multiple events, shifting priorities, detailed timelines, and competing deadlines.

· Calm, practical judgment when responding to guest concerns, last-minute changes, and unexpected operational challenges.

· Comfortable reviewing BEOs, schedules, inventory records, and event plans; familiarity with audiovisual equipment and event technology is preferred.

· Hospitality, event management, or related education is preferred; relevant experience may substitute.

· Ability to work a flexible schedule that includes evenings, weekends, holidays, and extended event days as business requires. Ability to be on feet for extended periods and safely move or assist with moving event equipment within applicable job requirements.

Success Measures

· Events are executed according to the BEO, timeline, budget, and agreed service standards.

· Clients and guests receive responsive, professional service, with concerns resolved or escalated promptly.

· Banquet teams are prepared, well-briefed, appropriately staffed, and supported.

· Inventory and equipment are accurate, maintained, available, and responsibly controlled.

· Required schedules, records, incident reports, and operational follow-up are completed accurately and on time.

· Safety, policy compliance, teamwork, and continuous improvement are consistently demonstrated.