Director of Banquets

Position Summary

Compensation: $72,000 - $85,000 annually, based on experience and qualifications.

The Director of Banquets is responsible for leading all banquet operations to deliver exceptional guest experiences. This role ensures the highest level of service, food and beverage quality, and operational excellence while driving team engagement, financial performance, and compliance with company standards.

Key Responsibilities

• Lead and oversee all banquet operations, ensuring exceptional service standards and guest satisfaction
• Direct, coach, and develop banquet team members; establish and maintain training standards
• Partner closely with Culinary and other departments to ensure seamless execution of all events
• Maintain strong communication across departments to meet and exceed guest expectations
• Foster a warm, professional, and service-focused environment for both guests and team members
• Manage labor, expenses, and departmental budgets in alignment with financial goals and forecasts
• Ensure accurate documentation of banquet functions, billing, and operational records
• Maintain appropriate inventory levels for banquet and beverage supplies
• Uphold cleanliness, sanitation, and overall presentation standards across banquet spaces
• Support and enforce hotel policies, procedures, and union contract guidelines
• Monitor and evaluate team performance; provide ongoing feedback and maintain performance records
• Promote positive employee relations and a culture of engagement and accountability
• Develop and manage scheduling to support operational needs
• Ensure compliance with all local, state, and federal regulations
• Champion workplace safety, including adherence to emergency procedures and safety protocols
• Lead regular departmental meetings and communicate key updates effectively
• Perform additional duties and special projects as assigned

Qualifications

• Minimum of 5 years of banquet or food & beverage management experience preferred
• High school diploma required; Bachelor’s degree in Hospitality or related field preferred
• Strong financial acumen with experience managing budgets, labor, and cost controls
• Proficiency in Microsoft Office, particularly Excel preferred
• Ability to communicate clearly and effectively in English (verbal and written)
• Strong leadership, organizational, and interpersonal skills
• Ability to work in a fast-paced environment and manage multiple priorities
• Bilingual skills are a plus

Physical Requirements

• Ability to stand and walk for extended periods during events and operations
• Ability to work in both office and event environments as needed