Banquet Manager

Why us?

At The Edwin, Carter & Canary, food and beverage is more than service. It’s where connection, creativity, and mountain energy come to life. Our restaurant, bar, and speakeasy are true gathering places where guests and locals come together to make memories over great food and drink, delivered with warm, genuine hospitality.

From crafting elevated, Colorado-inspired dishes to creating lively, welcoming experiences, our F&B team brings Breckenridge’s adventurous spirit to every plate and pour. You’ll play a key role in shaping moments that engage all five senses, turning everyday interactions into unforgettable experiences.

If you’re passionate about hospitality, thrive in a social and energetic environment, and want to be part of a team that celebrates connection, creativity, and the outdoors, you’ll feel right at home here in the mountains.

 

We are fully loaded with perks. Take a look at some of them below:

 

• Medical, dental, & vision insurance
• Epic Local Ski Pass (Winter 26/27)
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Flexible Time Off
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition ReimbursementGreat discounts on Hotels, restaurants and more!

 

The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.

Job Overview

The Banquet Manager is at the heart of creating memorable events and exceptional guest experiences. This role leads the day-to-day success of our Banquets team, bringing energy, organization, and genuine hospitality to everything from intimate gatherings to large-scale celebrations.

 

As a hands-on leader, the Banquet Manager inspires, motivates, and empowers associates to deliver outstanding service while ensuring every event is executed professionally, efficiently, and to the highest standards. They work closely with teams across the hotel, serving as a key partner between Banquets and other departments to bring each event to life.

 

We’re looking for a collaborative leader who thrives in a fast-paced environment, builds strong teams, communicates with confidence, and knows how to balance an exceptional guest experience with operational and financial success.

 

Responsibilities

• Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.
• Analyze banquet event orders, read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

Qualifications

Education/Formal Training

One to two years of post high school education.

 

Experience

Two to three years in a related position with this company or other organization(s).

 

Knowledge/Skills

• Advanced knowledge of the principles and practices within catering and food and beverage.
• Experiential knowledge of management of people, complex problems, efficient sales activities and food and bever