Banquet Manager

Job Description

We invite you to join the world of hospitality at Sheraton Suites Calgary Eau Claire as our new Banquet Manager. Reporting to the Director of Banquets, the Banquet Manager provides leadership and oversight of daily banquet, in-suite dining, and club lounge operations, ensuring a seamless execution. Working closely with operations, the Banquet Manager ensures every service and event is delivered seamlessly, efficiently, and in alignment with guest expectations and hotel standards.

Key Responsibilities

Leadership and Guest Experience

• Lead by example, fostering a culture of exceptional service, professionalism, accountability, and colleague engagement.
• Ensure personalized, attentive, and memorable guest experiences consistent with luxury hospitality and brand standards.
• Build strong relationships with meeting planners, event organizers, clients, and guests, ensuring expectations are exceeded before, during, and after each event.
• Respond promptly and professionally to guest concerns, service recovery opportunities, and operational challenges.
• Conduct daily pre-shift briefings and post-event reviews, communicating event details, VIP information, menu requirements, service expectations, and operational priorities.

Operational Excellence

• Oversee the seamless execution of all banquet and catering functions, in-suite dining, and club lounge operations
• Ensure events are executed accurately and efficiently in accordance with Banquet Event Orders (BEOs), timelines, service standards, and operating procedures.
• Oversee room setups, event transitions, staffing deployment, service flow, equipment, and event logistics to maximize efficiency and guest satisfaction.
• Maintain banquet spaces, service stations, storage areas, and Club Lounge facilities to ensure they are clean, organized, fully stocked, and presentation ready.
• Oversee inventory, banquet equipment, and operational supplies, ensuring readiness for all events and timely resolution of maintenance requirements.
• Support off-site catering operations as required.
• Monitor departmental productivity, workflow, and staffing levels across morning, afternoon, evening, weekend, holiday, and occasional overnight operations.
• Drive continuous improvement initiatives that enhance guest satisfaction, colleague engagement, and operational performance.
• Collaborate proactively with Conference Services, Catering, Sales, Culinary, Stewarding, Front Office, Housekeeping, and Engineering to ensure seamless event execution and communication.

Financial and Administrative Management

• Manage labour, productivity, departmental expenses, purchasing, inventory, and other cost controls to support financial objectives.
• Develop and manage schedules and staffing levels in alignment with business demands while maintaining service standards.
• Monitor departmental revenue, payroll, expenses, purchasing, and inventory, identifying opportunities to improve profitability without compromising guest experience.
• Ensure accurate payroll, banquet billing, event reconciliation, purchasing, reporting, and other departmental documentation.
• Monitor departmental scorecards, guest satisfaction results, and key performance indicators, implementing action plans to achieve business objectives.
• Ensure accurate and timely communication of event information, operational updates, and departmental requirements.

People, Safety & Compliance

• Recruit, onboard, train, coach, and develop colleagues to deliver consistent operational excellence.
• Foster a culture of accountability, collaboration, recognition, inclusion, and continuous learning.
• Provide ongoing performance feedback and coaching; support performance evaluations, development planning, and progressive discipline as required.
• Promote a safe, healthy, and supportive work environment that prioritizes colleague well-being.
• Ensure compliance with all health, safety, sanitation, food handling, workplace safety, hotel, brand, and departmental standards.
• Ensure the responsible service of alcohol in accordance with Alberta liquor regulations.
• Identify and promptly address safety concerns, maintenance issues, and operational risks.

Qualifications

• Minimum two years of food and beverage leadership experience in a hotel, banquet operation, catering, or comparable hospitality environment is required.
• Valid Alberta ProServe Certification is required.
• Degree or Diploma in Hospitality, Hotel and Restaurant Management, or a related field is an asset.
• Proficiency with Microsoft Office applications is required.
• Previous experience using Silverware POS or a comparable point-of-sale system is preferred.
• Experience with payroll, purchasing, scheduling software is considered a strong asset.
• Strong organizational, communication, and interpersonal skills with exceptional attention to detail.
• Demonstrated ability to multitask, prioritize competing demands, and make sound operational decisions in a high-volume environment.
• Ability to work both independently and collaboratively as part of the leadership team.
• Flexibility to work mornings, afternoons, evenings, weekends, holidays, and occasional overnight shifts as business requires.
• Embrace the company brand promise and luxury in your role and in all your interactions.
• Foster an inclusive environment where every individual feels valued and respected.
• Create an environment where colleagues are empowered, supported and recognized

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift in a fast-paced hospitality environment.
• Frequent movement throughout banquet spaces, Club Lounge areas, kitchens, storage rooms, and hotel facilities while supervising operations.
• Ability to assist with banquet room setup, event execution, and operational support, including lifting and carrying banquet equipment weighing up to 50 lbs. when required.
• Ability to bend, reach, push, pull, lift, and perform repetitive movements associated with banquet operations.
• Physical stamina and flexibility to support multiple events, extended service periods, and changing operational demands.
• Ability to work in a dynamic environment requiring frequent movement between departments and event locations.

Additional Information

Employee Benefits:
Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties and Marriott properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. We offer a competitive benefit program including medical, dental, vision, retirement savings and an employee and family assistance program.

Our Values

Respect:
We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity.

Belonging:
We celebrate our differences. We support each other and we always stand together.

Integrity:
We build trust through mutual respect and being authentic.

Empowerment:
We have authority to take initiative and anticipate moments that create unforgettable experiences.

Excellence:
We make genuine connections, and we cherish every opportunity to make the people around us feel special.

Diversity & Inclusion

Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.

Visa Requirements

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Accommodations

We encourage you to let us know if you require any accommodation through the application or recruitment process, and we will work with you to meet your needs. Persons who anticipate needing accommodations for any part of the application or interview process may contact, in confidence: resumes@sheratonsuites.com

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