Reports to: Director of Banquets

Position Overview

The Banquet Manager at Carneros Resort and Spa is responsible for the leadership, coordination, and execution of banquet events across the resort. This role ensures seamless setup, service, and breakdown for weddings, corporate functions, and private events—all while maintaining Carneros’ luxury service standards. The Banquet Manager works cross-functionally with culinary, sales, and operations teams to deliver high-quality, well-orchestrated experiences that reflect the resort’s commitment to excellence.

This position also collaborates with the Hilltop Restaurant team during peak season, supporting shared service opportunities, cross-training staff, and ensuring consistent guest satisfaction across departments.

Key Responsibilities

Banquet Operations & Event Execution

• Supervise the setup, service, and breakdown of banquet events to ensure service excellence and adherence to resort standards.
• Coordinate with clients, the Director of Banquets, and Sales to understand and meet event expectations.
• Monitor staffing, floor plans, logistics, and inventory to ensure operational efficiency.
• Partner closely with the culinary team for timing, execution, and menu coordination.
• Ensure all events comply with health, safety, and sanitation regulations.

Leadership & Team Development

• Provide daily leadership and support to the banquet team, fostering a culture of hospitality, professionalism, and accountability.
• Recruit, train, and coach banquet team members, conducting regular performance reviews and offering development opportunities.
• Uphold Forbes-level service expectations through consistent standards, daily service lineups, and hands-on mentorship.

Cross-Departmental Collaboration & Seasonal Support

• Work with the Hilltop General Manager and team during peak seasons to support setup, breakdown, and execution of shared events.
• Cross-train banquet staff to assist at Hilltop and other outlets, ensuring smooth transitions and consistent service delivery.
• Maintain open communication with Hilltop and Front Office teams to align on labor, timing, and guest priorities.

Financial & Operational Oversight

• Manage labor costs and scheduling to ensure profitability and staffing efficiency.
• Maintain accurate inventory of banquet equipment, linens, service ware, and supplies.
• Support the Director of Banquets in managing departmental budgets and vendor relations.
• Ensure all billing and BEO execution aligns with client expectations and internal standards.

Qualifications

• 3–5 years of banquet or restaurant management experience in a luxury resort or fine dining environment.
• Proven ability to lead high-performing teams in fast-paced, high-volume settings.
• Strong understanding of event logistics, guest service standards, and Forbes-level expectations.
• Financial acumen with experience in managing labor, inventory, and operational budgets.
• Effective communicator with strong organizational, leadership, and problem-solving skills.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and peak event seasons.
• Familiarity with the Napa/Sonoma hospitality market and wine country service culture is preferred.

Physical Requirements

• Ability to stand and walk for extended periods during long shifts and events.
• Ability to lift and carry up to 50 pounds, including banquet tables, chairs, and equipment.
• Comfortable navigating indoor/outdoor event spaces and the resort’s expansive property.