Event Service Manager

The Event Service Manager is responsible for overseeing the coordination, and execution of all banquet and event functions within the hotel. This position ensures that every event is delivered with the highest level of guest satisfaction, operational efficiency, and adherence to hotel standards.

• Coordinate and execute all banquet and event operations, ensuring excellence in service, setup, and presentation.
• Review Banquet Event Orders (BEOs) with Sales, Catering, and Culinary teams to confirm event details.
• Supervise banquet managers, banquet captains as well as banquet set up personnel
• Conduct pre-event meetings to communicate details, expectations, and service standards.
• Ensure food, beverage, and service quality meet or exceed brand standards.
• Oversee room setup, audio-visual arrangements, and overall flow of events.
• Monitor labor costs, supply usage, and banquet profitability.
• Resolve guest issues promptly and professionally.
• Oversee banquet inventory and coordinate with vendors for supplies and rentals.
• Ensure compliance with health, sanitation, and safety regulations.
• Train and develop team members to ensure consistent service standards.
• Collaborate with Sales, Kitchen, Engineering, and Housekeeping for smooth event execution.
• Create, publish and manage weekly banquet department schedule based on forecasted business and BEO requirements.
• Client & Event Coordination
• Serve as the client’s main contact following final BEO sign-off from the Director of Catering or Catering Sales Manager.
• Review all confirmed details and distribute accurate information to Banquet, Culinary, and Operations teams.
• Lead or attend pre-convention and pre-event meeting to confirm logistics, service timing, and room setups.
• Maintain ongoing communication with clients during the event period, ensuring all needs are anticipated and addressed
• Communicate post-event updates, photos, and feedback to the Director of Catering for follow-up.

• Remain visible on the floor during major functions, serving as the on-site liaison for both clients and internal teams.
• Troubleshoot any service or timing issues promptly, coordinating solutions in real time with Banquet and Culinary teams.
• Ensure that all service standards, sequence of events, and guest expectations align with Hilton brand guidelines.

• Minimum 2-3 years of experience in banquet or event management, preferably in a hotel environment.
• Strong leadership, organizational, and communication skills.
• Proven ability to manage and motivate teams in a fast-paced environment.
• Knowledge of food and beverage service standards and event setup styles.
• Proficiency in Microsoft Office and event management software (e.g., Delphi)
• Ability to work flexible hours, including nights, weekends, and holidays as business demands.
• Commitment to exceptional guest service and operational excellence.

Director of Food & Beverage or Director of Catering (depending on property structure).

This position requires standing for extended periods, supervising physical event setups, and the ability to lift or move moderate weights. The Event Manager works closely with all hotel departments to ensure successful event execution and guest satisfaction.

Immediate opening.