Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

What you will have an opportunity to do:

• Own the overall performance of the Banquets Department, balancing exceptional event execution and guest satisfaction with established financial, labor, service, and operational standards.

• Develop weekly staffing strategies based on BEOs, forecasted business levels, event complexity, service standards, and available labor hours. Review schedules before posting and actively manage daily labor, overtime, early releases, breaks, and actual-versus-scheduled performance. Identify unfavorable trends early and implement corrective strategies before month-end.

• Manage departmental operating expenses within approved monthly budgets and forecasts. Explain material variances and present actionable recovery plans to the Director of Food & Beverage when performance is off target.

• Lead, coach, develop, and hold accountable Banquets leaders and associates, including timely performance coaching and corrective action when attendance, conduct, performance, or execution does not meet expectations.

• Develop Assistant Managers, Captains, and other key associates to independently lead events and shifts, maintaining sufficient leadership depth so the Banquet Manager can fulfill management responsibilities rather than routinely serving as line-level coverage.

• Review BEOs, resumes, forecasts, group changes, and upcoming business in advance to identify staffing, equipment, purchasing, setup, and logistical needs. Develop proactive operating plans for high-volume periods and complex events.

• Attend pre-conference meetings and other critical client touchpoints whenever appropriate, ensuring Banquets leadership is prepared to speak confidently to event execution, timing, service standards, and operational details.

• Maintain a visible leadership presence during significant events, anticipate guest and meeting-planner needs, resolve concerns promptly and professionally, and ensure event execution is consistent with BEO specifications, service standards, timing expectations, appearance standards, and the overall guest experience.

• Maintain consistent, proactive communication with the Director of Food & Beverage, Conference Planning, Culinary, Stewarding, Engineering, Housekeeping, Front Office, and other departments involved in event execution. Escalate anticipated challenges before they become operational problems.

• Participate actively in Food & Beverage leadership meetings, pre-conference meetings, operational planning sessions, and post-event reviews, ensuring critical information is communicated effectively through Banquets leadership to frontline associates.

• Forecast and order supplies, beverage-related materials, service equipment, and other operational necessities sufficiently in advance of business needs while maintaining appropriate inventory and purchasing controls.

• Protect Lodge assets through proper storage, handling, maintenance, inventory, and accountability procedures. Proactively identify damaged, missing, or insufficient equipment and develop solutions before deficiencies affect an event.

• Ensure accurate payroll, timekeeping, billing documentation, beverage requisitions, inventories, equipment controls, and other required departmental records. Ensure associates receive required meal and rest periods and that scheduling and timekeeping practices comply with Lodge standards and applicable requirements.

• Maintain compliance with Washington liquor regulations, food-safety requirements, Lodge policies, safety standards, and applicable employment practices.

• Promote a culture of professionalism, accountability, collaboration, continuous improvement, and exceptional service throughout the Banquets team.

What are we looking for?

• Minimum of 5 years of progressive banquet, convention services, or hotel Food & Beverage leadership experience, including at least 2 years directly managing a high-volume banquet operation and large hourly workforce.

• Demonstrated experience and thorough knowledge of banquet operations and event execution, BEO interpretation, labor forecasting and scheduling, departmental budgeting and expense control, purchasing and inventory management, coaching and corrective action, leadership development, Food & Beverage service standards, and applicable safety and liquor regulations.

• Ability to translate forecasts and business levels into proactive staffing and operating plans while maintaining service quality, financial discipline, operational oversight, and associate development.

• Ability to plan ahead, prioritize competing demands, complete projects and administrative responsibilities on time, and consistently follow through on labor, expense, staffing, purchasing, communication, and event-readiness expectations.

• Excellent computer skills, including Microsoft 365 and hospitality systems.

• High school diploma or equivalent required; degree in Hospitality Management, Business Administration, or a related field preferred.

• Washington Food Handler Certification, Washington MAST Certification, and current ServSafe Manager Certification.

View benefits and perks at Skamania.com/careers

Compensation:

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.