Vancouver Aquarium, one of the many properties owned by Herschend Family Entertainment, prides  itself on working towards bringing families closer together and to creating memories worth repeating.  Our Core Values – greatly exceeding guest expectations, serving others, creating emotional  connections, constantly improving – give us purpose and guidance.

SUMMARY:
Reporting to Director, Business Operations the Banquet Manager is responsible for coordinating and overseeing  all operational aspects of banquet events. The role involves ensuring smooth operations during events from planning to post-event feedback and follow-up. The Banquet Manager schedules and supervises banquet staff, ensures availability of supplies and resources, manages logistics and works closely with Catering & Events sales team and their clients to deliver a positive event experience.

KEY ACCOUNTABILITIES:

Collaborates with Catering & Events sales team and clients to understand event requirements and work with internal teams like kitchen, café, security etc. to plan and execute events successfully. Hires, trains, and manages banquet staff, ensuring they are well-prepared and present during events. Assigns roles and supervises staff during events to ensure proper service standards. Manages resources, controls staffing and setup costs and adjust plans to stay within event budget and deliver profitability. Oversees the setup and breakdown of event spaces, ensuring equipment, décor and seating arrangements are in line with client’s requirements. Monitors service levels during events to exceed guest expectations. Assists the culinary and café teams in controlling food related wastage. Ensures compliance with set procedures for bar operations during events. Ensures adherence to health and safety standards. Addresses and resolves issues or complaints from clients or staff promptly during events, ensuring minimal disruption to service. Maintains constant communication with clients before and while on-site during events to handle last-minute requests promptly. Gathers client feedback, assesses event’s success, and identifies areas of improvement for future events. Manages employee relations proactively by conducting one-on-ones, shift briefings and providing ongoing support and guidance. Works with internal departments to help plan and manage internal staff events. Any other projects or tasks as assigned by Director, Business Operations.

 

QUALIFICATIONS:

Education and Experience:

A degree or diploma in Hospitality Management, Event Planning, or a related field is preferred. 3+ years of experience in banquet or event management in hotels.

Skills:

Strong leadership and team management abilities.  Ability to make high quality guest decisions and to perform under pressure. Strong knowledge of Food and Beverage operations and Banquet Services, including knowledge of event planning, catering, and hospitality operations. Strong time management and multitasking ability. Ability to manage budgets and control costs effectively. High attention to detail and problem-solving skills Previous experience in hospitality, catering, or event management. Ability to work flexible hours, including evenings and weekends. Excellent communication, interpersonal and customer service skills. Must have a valid Serving It Right & Food Safe certificate.

Working Conditions:

Job requires the ability to stand and walk for extended periods of time. Flexibility and availability in schedule are required during the week, including evenings, weekends, and holidays. Events occur both indoor and outdoor – incumbent must be prepared to work in all weather conditions. Job will require the ability to safely bend, lift and move light objects (up to 15 lbs.) Potential exposure to upset people in which problem solving will be required. Job constantly involves listening and reacting to requests for information. May be required to carry a radio and be accessible for calls

Salary Range: $60,000 - $75,000 per year