Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will oversee the planning and execution of all banquet events, ensuring every detail is perfect. You will work closely with guests to understand their vision and bring it to life with precision and flair. As a Banquet Operations Manager, you’re not just a master of event orchestration – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day:

• Event Execution: Oversee the planning, setup, and delivery of banquet events to ensure flawless execution.
• Team Leadership: Manage and inspire banquet staff, promoting a positive and high-performing team environment.
• Client Coordination: Liaise with clients to understand their needs and exceed event expectations.
• Service Standards: Ensure banquet areas meet high standards of service, cleanliness, and presentation.
• Cost & Inventory Control: Monitor event costs, manage budgets, and maintain adequate inventory and supplies.
• Interdepartmental Collaboration: Work closely with other departments to ensure smooth and coordinated event operations.
• Issue Resolution: Quickly address and resolve any issues during events to uphold guest satisfaction.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality Acting with Integrity and always doing the right thing. Inspiring others through Leadership A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school graduate with strong communication skills, both written and verbal
• Manager: Minimum 3 years in banquet/event management, preferably in hospitality
• Assistant Manager: Minimum 1 year in a managerial role or 3 years as a supervisor
• Strong leadership and team management
• Excellent customer service and communication
• Event planning and budget control expertise, with attention to detail and problem-solving ability
• Knowledge of safety protocols and hospitality standards