Director Of Banquets

The Director of Banquets & Dining will oversee banquets, conference center, and restaurant operations to ensure exceptional guest experiences, efficient service, and strong financial performance. This role drives quality, consistency, and innovation for banquets while fostering a culture of excellence, teamwork, and accountability. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. Responsibilities: **Essential Duties & Responsibilities: ** • Oversee all dining operations, including restaurant, bar, banquets, and special events, ensuring exceptional guest experiences and service standards. • Develop and implement strategies to maximize food and beverage revenue and profitability. • Lead and mentor department managers and staff, fostering a culture of teamwork, accountability, and continuous improvement. • Collaborate with the Executive Chef and culinary team to maintain quality, consistency, and creativity in menus and event offerings. • Manage event planning and execution, ensuring flawless coordination between culinary, banquet, and service teams. • Monitor guest satisfaction and address feedback promptly to maintain high service standards. • Oversee budgets, forecasts, and cost controls to ensure financial goals are met or exceeded. • Ensure compliance with health, safety, and sanitation regulations. • Partner with Sales and Marketing to promote catering, banquets, and dining programs to attract new business. • Maintain strong relationships with vendors and suppliers to ensure quality and cost efficiency. • Implement training programs to develop employee knowledge and service skills. Drive continuous improvement through regular evaluation of operations, processes, and guest feedback. Qualifications: Work Environment: This role is an on-site position and requires the employee to perform their work duties at the job site location. The employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Director of Dining & Events Education And/or Experience: • High school diploma or equivalent required; bachelor’s degree in hospitality management or related field preferred. • 7–10 years of progressive Food & Beverage leadership experience in a full-service hotel and/or overseeing large-scale banquets. • Strong financial acumen and analytical skills. • Excellent leadership, communication, and guest service abilities. • Flexible schedule includes nights, weekends, and holidays as required. PHYSICAL DEMANDS: This position requires the ability to stand, walk, and use hands for handling or manipulating objects. Employees must also be able to reach with arms, talk, hear, and occasionally stoop, kneel, or crouch. The employee may occasionally lift or move items over 50 pounds. Reasonable accommodation may be provided to enable individuals with disabilities to perform these essential functions.

• Essential Duties & Responsibilities: • Oversee all dining operations, including restaurant, bar, banquets, and special events, ensuring exceptional guest experiences and service standards. • Develop and implement strategies to maximize food and beverage revenue and profitability. • Lead and mentor department managers and staff, fostering a culture of teamwork, accountability, and continuous improvement. • Collaborate with the Executive Chef and culinary team to maintain quality, consistency, and creativity in menus and event offerings. • Manage event planning and execution, ensuring flawless coordination between culinary, banquet, and service teams. • Monitor guest satisfaction and address feedback promptly to maintain high service standards. • Oversee budgets, forecasts, and cost controls to ensure financial goals are met or exceeded. • Ensure compliance with health, safety, and sanitation regulations. • Partner with Sales and Marketing to promote catering, banquets, and dining programs to attract new business. • Maintain strong relationships with vendors and suppliers to ensure quality and cost efficiency. • Implement training programs to develop employee knowledge and service skills. Drive continuous improvement through regular evaluation of operations, processes, and guest feedback.