Banquets & Events Manager: Lead 40+ Service Pros

Freed Corp; Huntsville; On-site; CAD 65,000 - 90,000; Full time

Benefits offered by this job

Free resort pass access

Hotel, retail and restaurant discounts

Meet new people and work within a team

Job summary

Deerhurst Resort in Muskoka is seeking a hands-on Banquet/Event Manager to oversee multiple functions, lead a 40+ person service team, and ensure exceptional guest experiences at weddings, conferences, and galas.

You will collaborate with culinary and sales teams, manage labor costs, and uphold service standards in a fast-paced resort environment with a focus on operational excellence.

Qualifications

• Post-secondary education in Hospitality Management, Business, or a related field preferred.
• Minimum 3–5 years of banquet or event management experience.
• Proven experience leading teams of 20+ employees.
• Strong ability to manage multiple events, priorities and operational requirements.
• Exceptional leadership, communication, and organizational skills.

Responsibilities

• Lead the planning and execution of multiple banquet functions simultaneously (weddings, corporate events, galas, conferences, private functions).
• Serve as the visible on-floor leader during events to ensure seamless operations and guest satisfaction.
• Manage, coach, and develop a team of 40+ banquet servers, bartenders, captains, and support staff.
• Coordinate with culinary, sales, and event planning teams for successful event execution.
• Monitor staffing levels and labor costs while maintaining service excellence.
• Train and mentor team members and assist with recruitment, onboarding and evaluations.

Skills

Leadership

Communication

Operations

Event planning

Education

Post-secondary hospitality management or related field

Job description

Deerhurst Resort in Muskoka is seeking a hands-on Banquet/Event Manager to oversee multiple functions, lead a 40+ person service team, and ensure exceptional guest experiences at weddings, conferences, and galas.

You will collaborate with culinary and sales teams, manage labor costs, and uphold service standards in a fast-paced resort environment with a focus on operational excellence.