Director of Banquets

Lead the overall leadership, operational execution, and financial performance of the hotel's banquet and event operations Oversee end-to-end execution of banquet functions, including room setup, service, and breakdown according to BEO specifications Review Banquet Event Orders daily and resolve conflicts, gaps, and last-minute changes Conduct pre-event and pre-shift meetings Coordinate with Culinary, Catering/Sales, Convention Services, Stewarding, Engineering, and Audio-Visual teams Serve as the on-site point of contact for meeting planners and clients during events Manage room turns and simultaneous events while adjusting staffing and resources in real time Own banquet revenue, labor cost, food and beverage cost, and departmental profit performance Prepare, monitor, and adhere to annual budgets and forecasts; explain variances and take corrective action Capture and post banquet charges and reconcile event checks Optimize labor scheduling based on forecasted business volume Manage banquet equipment, linens, supplies, breakage, loss, and par levels Identify upsell and incremental revenue opportunities with Catering Sales Recruit, hire, train, schedule, and supervise banquet staff Set performance expectations and conduct coaching, feedback, and performance reviews Build a flexible staffing model for fluctuating business volumes Foster a positive, inclusive, and accountable team culture Ensure training on service standards, safety, sanitation, and responsible alcohol service Address employee relations matters with Human Resources Deliver service meeting Hilton brand standards and guest satisfaction goals Build client, corporate account, and social host relationships to encourage rebooking and referrals Resolve guest concerns and identify service recovery opportunities Inspect event spaces for cleanliness, setup accuracy, lighting, temperature, and readiness Perform other duties as assigned Requirements Bachelor's degree in Hospitality Management, Business, or a related field preferred; equivalent work experience considered Minimum 5-7 years of progressive banquet or food & beverage experience, with at least 3-5 years in a banquet leadership role Prior experience in a full-service, high-volume hotel, convention hotel, or resort strongly preferred Experience with Hilton brand systems and standards (e.g., OnQ, Delphi/Amadeus) is a plus Proven ability to lead, motivate, and develop large, diverse teams in a fast-paced setting Strong financial acumen: budgeting, forecasting, labor management, and P&L ownership Exceptional organizational skills and ability to manage multiple concurrent events Excellent communication and interpersonal skills Calm, decisive problem-solving under pressure Proficiency with banquet/catering software, point-of-sale systems, and Microsoft Office Availability to work days, evenings, weekends, and holidays Ability to bend, crouch, kneel, twist, stand, walk, climb, lift, push, and pull objects weighing up to 250lbs Ability to operate a computer, telephone, copier, and other office equipment Neat, clean, and well-groomed appearance Core Competencies Demonstrates strong leadership in managing banquet and event operations, with a focus on financial performance, team development, and exceptional guest service. Proficient in budgeting, forecasting, and optimizing resources to ensure successful event execution. Highest-signal resume keywords Banquet Leadership Financial Acumen Event Coordination Team Development Guest Satisfaction Hard Skills Budgeting Forecasting Labor Management P&L Ownership Banquet/Catering Software Point-of-Sale Systems Microsoft Office Event Setup Service Standards Sanitation Practices Soft Skills Communication Interpersonal Skills Problem-Solving Organizational Skills Team Culture Building Industry Keywords Hospitality Management Food & Beverage Experience High-Volume Hotel Convention Hotel Event Operations Tools & Technologies OnQ Delphi/Amadeus #J-18808-Ljbffr Jobtailor