Banquet Manager

About Pyramid Global Hospitality

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. The platform includes Benchmark Resorts & Hotels, Axiom Hospitality (European hotel management), and PYRAMIDWORKS (integrated workplace and facilities services). Corporate offices are located in Boston, The Woodlands, Texas, and London. Pyramid combines global scale with a hands‑on approach focused on exceptional service, operational excellence, and long‑term partnerships. The company emphasizes a supportive environment where associates are respected, empowered to grow, and can collaborate directly with experienced leaders on diverse properties, brands, and markets.

About Skamania Lodge

Skamania Lodge is a Pacific Northwest resort set on 175 acres, featuring treehouses, glamping, golf, ziplining, a spa, and multiple restaurants. With over 22,000 sq ft of event space, it serves as a premier destination for retreats, conferences, and celebrations.

Responsibilities

• Own the overall performance of the Banquets Department, balancing exceptional event execution and guest satisfaction with established financial, labor, service, and operational standards.
• Develop weekly staffing strategies based on BEOs, forecasted business levels, event complexity, service standards, and available labor hours.
• Review schedules before posting and actively manage daily labor, overtime, early releases, breaks, and actual‑versus‑scheduled performance.
• Identify unfavorable trends early and implement corrective strategies before month‑end.
• Manage departmental operating expenses within approved monthly budgets and forecasts.
• Explain material variances and present actionable recovery plans to the Director of Food & Beverage when performance is off target.
• Lead, coach, develop, and hold accountable Banquets leaders and associates, providing timely performance coaching and corrective action as needed.
• Develop Assistant Managers, Captains, and other key associates to independently lead events and shifts, maintaining sufficient leadership depth.
• Review BEOs, resumes, forecasts, group changes, and upcoming business in advance to identify staffing, equipment, purchasing, setup, and logistical needs.
• Develop proactive operating plans for high‑volume periods and complex events.
• Attend pre‑conference meetings and other critical client touchpoints whenever appropriate, ensuring Banquets leadership can speak confidently about event execution, timing, service standards, and operational details.
• Maintain a visible leadership presence during significant events, anticipate guest and meeting‑planner needs, resolve concerns promptly and professionally, and ensure execution aligns with BEO specifications, service standards, timing expectations, appearance standards, and overall guest experience.
• Maintain consistent, proactive communication with the Director of Food & Beverage, Conference Planning, Culinary, Stewarding, Engineering, Housekeeping, Front Office, and other departments; escalate anticipated challenges before they become operational problems.
• Participate actively in Food & Beverage leadership meetings, pre‑conference meetings, operational planning sessions, and post‑event reviews, ensuring critical information is communicated effectively through Banquets leadership to frontline associates.
• Forecast and order supplies, beverage‑related materials, service equipment, and other operational necessities in advance of business needs while maintaining appropriate inventory and purchasing controls.
• Protect Lodge assets through proper storage, handling, maintenance, inventory, and accountability procedures.
• Proactively identify damaged, missing, or insufficient equipment and develop solutions before deficiencies affect an event.
• Ensure accurate payroll, timekeeping, billing documentation, beverage requisitions, inventories, equipment controls, and other required departmental records.
• Ensure associates receive required meal and rest periods and that scheduling and timekeeping practices comply with Lodge standards and applicable requirements.
• Maintain compliance with Washington liquor regulations, food‑safety requirements, Lodge policies, safety standards, and applicable employment practices.
• Promote a culture of professionalism, accountability, collaboration, continuous improvement, and exceptional service throughout the Banquets team.

Requirements

• Minimum of 5 years of progressive banquet, convention services, or hotel Food & Beverage leadership experience, including at least 2 years directly managing a high‑volume banquet operation and large hourly workforce.
• Demonstrated experience and thorough knowledge of banquet operations and event execution, BEO interpretation, labor forecasting and scheduling, departmental budgeting and expense control, purchasing and inventory management, coaching and corrective action, leadership development, Food & Beverage service standards, and applicable safety and liquor regulations.
• Ability to translate forecasts and business levels into proactive staffing and operating plans while maintaining service quality, financial discipline, operational oversight, and associate development.
• Ability to plan ahead, prioritize competing demands, complete projects and administrative responsibilities on time, and consistently follow through on labor, expense, staffing, purchasing, communication, and event‑readiness expectations.
• Excellent computer skills, including Microsoft 365 and hospitality systems.
• High school diploma or equivalent required; degree in Hospitality Management, Business Administration, or a related field preferred.
• Washington Food Handler Certification, Washington MAST Certification, and current ServSafe Manager Certification.

Compensation

$95,000 – $114,000

Pyramid Global Hospitality is an equal‑opportunity employer committed to diversity and an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including skill set, years and depth of experience, certifications, and specific office location.