Banquet and Events Manager

As Banquet Operations Manager, you will lead all aspects of banquet functions at the Landmark Resort, ensuring the seamless execution of events and high-quality guest experiences. Reporting to the Food & Beverage Director, you will oversee banquet staff, event setup and teardown, and cross-departmental coordination to deliver successful and memorable functions.

This position is Full-time, year-round at the Landmark Resort.  We offer a comprehensive benefits package, including:

• Medical, Dental, and Vision insurance
• Supplemental coverage options, such as Critical Accident & Illness Insurance
• Short Term Disability & Life insurance
• 401(k) plan with a generous 6% employer match

Employees also receive over five weeks of paid leave annually! Bonus and incentive pay opportunities are available, recognizing performance and contributions throughout the year.

Key Responsibilities

Oversee the execution of all banquet operations including setup, service, and breakdown in accordance with Banquet Event Orders (BEOs) for conferences, special events, festivals, concerts, and meal functions.

Recruit, hire, train, and schedule banquet staff to meet operational needs and guest expectations. Provide consistent coaching, feedback, and performance management to ensure professional service standards are maintained.

Serve as the liaison between banquet operations and other departments to ensure effective communication and seamless event coordination.

Remain accessible to staff and clients to resolve issues promptly, ensuring guest satisfaction and operational success.

Maintain the cleanliness, functionality, and overall condition of banquet equipment and facilities.

Ensure proper handling and service of alcoholic beverages in full compliance with Wisconsin laws and licensing requirements.

Ensure department compliance with all company policies related to human resources, payroll, purchasing, and financial procedures.

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Qualifications

High school diploma or equivalent required; college degree in hospitality or related field preferred (relevant experience may be considered in lieu of education).

2–4 years of progressive experience in banquet, hospitality, or event management.

Must be at least 21 years of age.

Valid Food Handler’s Permit and TIPS certification required.

Strong knowledge of banquet operations, service standards, group business, and event planning logistics.

Proficient with office and operational software, including POS systems, payroll, scheduling, and event management platforms.

Demonstrated ability to lead and motivate teams, manage personnel issues, and adapt to changing event demands with limited notice.

Clear and professional verbal and written communication skills.

Must maintain confidentiality and adhere to PCI DSS standards for the handling of guest information.

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Work Schedule

Flexible schedule required, including early mornings, evenings, weekends, and holidays based on event and business needs.

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Working Conditions

High-volume, fast-paced environment; may involve elevated stress during peak operations or major events.

Indoor and outdoor work required in varying weather conditions.

Must be able to lift up to 50 lbs and transport event equipment including tables, chairs, and trays.

Must be able to walk and stand for extended periods and navigate terrain between resort buildings.

Must maintain a professional appearance and positive attitude while interacting with guests and team members.

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Additional Information

This description outlines the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Employment offers are contingent upon the successful completion of a background check. Compliance with the resort’s professional appearance, drug & alcohol, and conduct policies is required.