The Hilton Seattle Airport & Conference Center, under the ownership and management of Paramount Hotels, is seeking a Banquets Manager to join our Food & Beverage Team.
Paramount Hotels has built a strong reputation for professionalism, rooted in our commitment to creating a workplace that is healthy, inspiring, joyful, and abundant. Our vision is to grow sustainably, intelligently and thoughtfully, building a legacy brand that will endure for generations.
Conveniently located adjacent to Seattle-Tacoma International Airport, with the Link Light Rail just steps from our doors, our hotel features 396 guest rooms and over 40,000 square feet of meeting space. We offer exciting perks including career growth and development opportunities, along with discounted hotel stays for you and your family worldwide.
This role serves as an essential connection between hotel departments and our guests, helping to ensure a seamless experience and exceptional guest satisfaction.
Position Overview
The Banquets Manager is a key operational leader within the Food & Beverage Division, reporting directly to the Director of Food & Beverage. This position is primarily responsible for the leadership, administration, and hands-on execution of all banquet and catering operations, including group events, weddings, corporate meetings, conventions, airline events, and conference center activity. The Banquets Manager ensures every function is executed to guest expectations, contractual requirements, and Hilton brand standards while driving profitability and repeat business.
While heavily focused on banquets and catering, this role also provides leadership support across the hotel's food and beverage outlets, including Spencer's Restaurant and Lounge, when banquet business levels are slow and operational needs require. The successful candidate must possess a hands-on leadership style, a strong service mindset, and the flexibility to work mornings, evenings, weekends, holidays, and special events as business demands require.
What Makes This Position Unique
Unlike a traditional Banquet Manager role, this position operates across both sides of the Food & Beverage Division. The primary focus is banquet and catering execution, but the Banquets Manager will also gain exposure to and support:
- Banquet & Catering Operations (primary focus)
- Group Event & Conference Center Execution
- Spencer's Restaurant & Lounge Operations (support role)
- Airline Crew Food & Beverage Programs
- Labor Management, Scheduling & Productivity
- Financial Performance & Cost Controls
- Guest Satisfaction & Service Recovery
- Union Environment Leadership
- Hilton Brand Standards
Key Responsibilities
Banquet & Catering Operations (Primary Focus)
- Direct the daily administration and execution of the Banquet and Catering departments to meet the needs of the operation.
- Supervise the set-up of function rooms, including placement of linens, silver, china, and glassware according to banquet event order (BEO) specifications; visually inspect function rooms and equipment prior to every function for cleanliness, proper inventory, and accurate set-up.
- Lead banquet captains and service teams during events, maintaining a visible floor presence during high-volume periods.
- Communicate calmly and positively throughout each function with Culinary, Beverage, Conference Services, Stewarding, and Engineering teams, as well as the guest host, to ensure timely execution, quality service, and adherence to all federal, state, and local safety and health regulations.
- Coordinate with Sales, Culinary, and Conference Services teams to ensure events meet guest expectations and contractual requirements, including large conventions, weddings, airline events, and corporate meetings.
- Monitor all present and incoming event orders; separate, post, and distribute BEOs; order supplies and linens from Purchasing and Housekeeping.
- Supervise clean-up of function rooms and proper breakdown and storage of equipment.
- Attend and prepare for BEO, pre-con, menu, forecast, and departmental meetings.
- Partner with the Executive Chef and Catering team to develop new, attractive, and creative menus and seasonal themes that maximize revenue and add value and variety.
- Regularly review internal and external guest feedback and recommend new operating, marketing, and service approaches whenever business declines or service falls short.
F&B Outlet Support
- Provide leadership support to Spencer's Restaurant, the Lounge, and other food and beverage outlets during slower banquet periods and whenever business levels require.
- Assist with daily restaurant and lounge operations, ensuring exceptional guest service, adherence to service standards, and consistent operational execution.
- Support the airline crew food and beverage program and conference center activity.
- Lead service recovery efforts and support staffing, scheduling, and inventory controls in the outlets as needed.
- Work restaurant shifts, banquet shifts, opening shifts, closing shifts, weekends, holidays, and special events; serve as Manager on Duty when assigned.
Leadership & Team Development
- Hire, schedule, and train all banquet staff, including conducting roll calls and monthly department meetings.
- Train and illustrate proper service techniques and etiquette for American, French, buffet, and parade styles of service.
- Define performance requirements, monitor staff performance, and develop action plans to achieve department goals; conduct performance reviews and coaching.
- Coach and develop banquet captains, supervisors, and hourly team members; support training and onboarding programs.
- Promote accountability, service excellence, and teamwork between banquet and outlet operations.
- Lead effectively within a union environment in accordance with the collective bargaining agreement.
Financial Responsibilities
- Support labor management, scheduling, overtime controls, and productivity goals across banquets and outlets.
- Assist in preparing forecasts, budget information, and reports, implementing effective controls of labor and product cost.
- Support banquet, catering, and outlet revenue goals and help the division achieve predetermined profit objectives.
- Monitor operating expenses and review event paperwork, billing, and gratuity/tip reports for all functions.
Ideal Candidate Profile
- 3+ years of food and beverage leadership experience; banquet captain or banquet/catering management experience strongly preferred.
- Full-service hotel experience preferred; Hilton and union hotel experience preferred.
- Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette, including appropriate table settings and serviceware.
- Knowledge of applicable federal, state, and local health, safety, and liquor regulations.
- Ability to read and execute event orders, analyze financial information, and contribute to forecasts and reports.
- Strong leadership presence; highly adaptable and flexible, comfortable working varied schedules including mornings, evenings, weekends, holidays, and special events.
- Ability to stand and walk for extended periods and to grasp, lift, carry, or transport up to 40 pounds; ability to operate food and beverage equipment used at functions.
- Ability to obtain any government-required licenses or certificates; CPR training required, first aid training preferred.
- High school education required; college degree in hospitality or related field preferred, or any equivalent combination of education, training, and experience.
- Career-minded individual seeking future food and beverage leadership opportunities.
Benefits
- 401(k) with company matching
- Health, dental, and vision insurance
- Paid time off
- Paid training
- Employee discount
The hospitality business functions seven days a week, twenty-four hours a day, and a hospitable service atmosphere must be projected at all times.
Pay: $86,500.00 - $92,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
