Banquet Manager

Department: Food & Beverage
Position Type: Full-Time
Location: Palm Desert, California

Lead Exceptional Dining & Event Experiences

Lead the team behind Desert Willow Golf Resort’s exceptional dining and event experiences. As Banquet Manager, you’ll oversee banquet, restaurant, catering, and special event operations while inspiring a culture of hospitality, service excellence, and teamwork. If you’re an experienced hospitality leader who thrives in a fast-paced environment and enjoys creating memorable guest experiences, we’d love to meet you.

About the Role

The Banquet Manager supports the daily operations of the Food & Beverage Department, including restaurant, bar, banquet, catering, convention, and beverage cart operations. Working closely with the Food & Beverage leadership team and other front-of-house managers, you’ll provide leadership, training, and operational support to ensure every guest enjoys an exceptional experience while maintaining Desert Willow’s standards for service excellence, financial performance, and operational efficiency.

What You’ll Do

As Banquet Manager, you’ll help lead a high-performing hospitality team by:

• Planning staffing schedules for restaurant, banquet, and special events to deliver exceptional guest service while effectively managing labor costs.
• Reviewing Banquet Event Orders (BEOs) daily to coordinate staffing, room setups, décor, equipment, and seamless event execution.
• Ensuring restaurant, banquet, catering, bar, patio, snack bar, beverage cart, and storage areas consistently meet company standards for cleanliness, safety, presentation, and service.
• Assisting with purchasing, receiving, inventory management, cost controls, and point-of-sale reporting while maintaining quality and profitability.
• Overseeing the successful execution of daily operations, weddings, banquets, golf tournaments, conventions, and special events.
• Supporting promotional programs and special events that enhance guest satisfaction and drive revenue.
• Recruiting, hiring, training, scheduling, coaching, evaluating, and developing front-of-house team members while fostering accountability and professional growth.
• Leading department meetings, pre-shift lineups, and ongoing training programs that reinforce service excellence.
• Ensuring compliance with company policies, food safety standards, responsible alcohol service requirements, and all applicable federal, state, and local regulations.
• Preparing operational, financial, inventory, payroll, and budget reports as required.
• Creating a positive, professional work environment while delivering memorable guest experiences.
• Performing additional duties as assigned.

Qualifications

We’re looking for a hospitality professional who brings:

• High school diploma required; college degree in Hospitality Management, Business, or a related field preferred.
• Minimum of five (5) years of functional, supervisory, or management experience, preferably within the golf, resort, hospitality, or food and beverage industry.
• Demonstrated experience in budget development, fiscal management, strategic planning, and team leadership.
• Strong written, verbal, and interpersonal communication skills.
• Excellent organizational, analytical, and problem-solving abilities.
• The ability to manage multiple priorities with minimal supervision in a fast-paced environment.
• Flexibility to work evenings, weekends, holidays, tournaments, weddings, and special events.
• A positive attitude, professional appearance, and commitment to exceptional hospitality.

Physical Requirements

This position regularly requires the ability to:

• Read and write in English.
• Communicate effectively with guests and team members, with or without two-way radios.
• Give and follow verbal and written instructions.
• Supervise and lead team members.
• Visually inspect work areas to maintain quality and safety standards.
• Operate restaurant, banquet, and office equipment for extended periods.
• Perform mathematical calculations involving fractions, decimals, and percentages.
• Read and interpret technical information and operational reports.
• Stand, walk, bend, kneel, push, pull, grasp, and lift throughout the workday.
• Lift up to 50 pounds occasionally, 30 pounds frequently, and 20 pounds regularly.

Supervisory Responsibilities

This position supervises front-of-house Food & Beverage team members, providing leadership, coaching, training, scheduling, and performance management.

Work Environment

The Banquet Manager works primarily in a restaurant, banquet, and hospitality environment with responsibilities extending to outdoor patios, beverage cart operations, golf tournaments, and resort events.

Work schedules include weekdays, evenings, weekends, holidays, weddings, tournaments, and special events.

Team members may be exposed to commercial kitchen equipment, hot food and surfaces, cleaning chemicals, outdoor weather conditions, golf course operations, and moving equipment. Adherence to all company safety policies and procedures is essential.

Equipment Used

This position regularly operates:

Kitchen appliances and food service equipment

Computers and point-of-sale (POS) systems

Office equipment including printers, copiers, calculators, and telephones

Restaurant and banquet service equipment

Desert Willow Golf Resort is an Equal Opportunity Employer.