Banquet Manager

Overview

The Banquet Manager will lead, manage and facilitate the needs of the entire Banquet, Banquet Beverage and Event Services Floor Operations, ensuring services and offereings are commensurate with guests' expectations while consistently enforcing the established service standards. The Banquet Manager will always conduct themself in a professional manner with a demeanor that supports the purpose and values at Suncadia.

Targeted start date: Early February 2026

Annual Salary Range: $90,000.00 - $100,000.00

There's no place like Suncadia.

A premier all-season resort, Suncadia is tucked away on the sunny slopes of the Cascade mountains and offers guests three distinctive choices in hotel, Inn and private home accommodations. With more than 6,000 acres of forested mountain landscape, Suncadia features 40+ miles of hiking and biking trails, thirty-six holes of golf, a luxury spa, and the 2.2 million-acre Wenatchee Washington National Forest right next door. Plus, unparalleled activities like outdoor concerts, fine dining, swimming, and more. 

Why join our team?

It takes a balance of innovators, relationship builders, and risk-takers to showcase the magic of Suncadia. There’s no one like you, and the individuality of our associates is central to our success. We value integrity and seek service-minded individuals who are passionate about delivering greatness. Sound like you? Join us and enjoy the benefits of being on our team.

• Benefits: Full-time employees are eligible for medical, dental, vision, 401k (with a company match!) benefits, and more
• Perks: Enjoy free golf, discounts on resort retail and food & beverage, and more!
• A Balanced Life: Full-time team members are eligible for 2-weeks of PTO and holiday pay in their first year
• Travel is good for the soul: Experience destinations around the country with team member hotel discounts
• Growth: Opportunities for internal career growth and expansion
• Celebrate: Monthly team member gatherings, quarterly events, and the legendary Team Member Golf Tournament
• Be Part of the Magic: Trust us, seeing a first-time guest take in our Cascade views never gets old

Responsibilities

• Utilize established controls and systems to ensure all financial goals are met
• Ensure all service standards are executed consistently and product and equipment offerings are according to specifications
• Ensure all Banquet associates are in full compliance of Suncadia policies and procedures; assist in resolution of procedural challenges interdepartmentally
• Create staffing schedules to meet the expectations of the assigned functions
• Meet with Culinary, Conference and Catering, and Beverage teams to confirm any and all special service needs for all group functions
• Assist in the setup of banquet rooms, monthly inventory, collection of payments and ordering of supplies
• Conduct Service and product training within the department on a regular basis, general maintenance and cleanliness throughout all meetings and function spaces is executed daily
• Complete all assignments on time, accurately and to the specifications as required or requested
• Attend departmental meetings as requested or assigned
• Assist in selecting, training, supervising, disciplining and counseling of associates in accordance to Suncadia policies and procedures
• Assist in month end Beverage Inventories with Director of Purchasing and Restaurant Management Team
• Audit guests’ checks, department changes and files to ensure accuracy
• Assist in creation and distribution of accurate written materials
• Ensure menus are utilized according to Suncadia Resort standards and policies
• Ensure Banquet associates are certified in both Food Handlers & “TIPS” classes
• Follow up with guests from large parties and special events
• Distribute daily an electronic F&B report covering all outlets financial activities, to the General Manager, Executive Chef and Food & Beverage Director
• Update POS system for Banquets and Lounge Operations
• Perform other duties and responsibilities as assigned or required

Qualifications

• Must be 21 years of age or older
• Must obtain a Class 12 Mixologist permit within 90 days of beginning employment
• Current Food Handler’s permit or ability to obtain one within 2 weeks of employment
• Ability to work a flexible schedule that may include evenings, weekends and holidays
• Knowledge of resort operations;
• Knowledge of food, beverage, institutional supplies and other resort equipment
• Minimum two years experience in Banquets or Food & Beverage management, preferably in a hotel/resort setting
• Must be knowledgeable in wine and wine service
• Thorough knowledge of cuisine and working knowledge of food preparation, dining room etiquette, service requirements, supervision, administration, and cost control
• Must possess strong leadership, communication, and organizational abilities