Director of Banquets

Omni Boston Hotel at the Seaport Omni Boston Hotel at the Seaport is a AAA Four Diamond destination located in the heart of the bustling Seaport District. The property boasts 1,054 beautifully appointed guest rooms (including 52 suites), seven unique dining experiences, a scenic rooftop pool, the luxury Breve Spa, and over 100,000 square feet of state‑of‑the‑art event space. Director of Banquets – Responsibilities Manage day‑to‑day operation to consistently inspect all events ensuring the correct standards are maintained and high‑quality meeting room sets, service, food quality and presentation. Understand Local 26 contract and adhere to it. Review staffing levels to meet guests’ service and operational needs while following Local 26 staffing guidelines and maintaining productivity. Ensure positive guest service, respond to complaints and take actions to convert dissatisfied guests into returning guests. Control requisitioning of food and beverage quantities by forecasting volume to maximize profitability and avoid over/under production. Ensure compliance with health, safety and sanitation standards and prepare daily for health department and Ecosure inspections. Maintain up‑to‑date knowledge of local competitor banquet production and offerings. Assist in budgeting, control overheads, achieve budget throughout the year, report all variances, recommend corrective actions. Schedule and conduct daily/weekly walk‑throughs, maintain furniture, fixtures and equipment, and work with Engineering on maintenance work orders. Recruit, interview, train, supervise and develop team members, holding associates accountable when performance standards are not met. Create an environment of mutual trust, respect and cooperation; ensure fair and equitable treatment and improve associate engagement and retention. Solicit associate feedback, review satisfaction results and follow up on concerns; recognize achievements across departments. Qualifications Minimum five years of progressive experience in Food & Beverage Management, with at least two years in a senior leadership position and two years in a Banquet Operations leadership role. Large convention hotel experience strongly preferred; union environment experience required. Ability to work in a fast‑paced environment and handle multiple priorities and stressful hotel operations. Clear, concise written and verbal communication skills; comfortable speaking to guests and conducting meetings. Proven track record of motivating managers and associates to meet and exceed goals and provide high‑quality guest experiences. Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, and food and beverage cost controls. Demonstrated ability to mentor and develop talent and to handle progressive discipline/coaching discussions. Willingness to work flexible hours during busy times and high‑profile events, including nights, weekends and holidays. Serve Safe certified food manager; Unexpired TIPs required. Highly developed customer service skills; friendly, approachable demeanor and strong problem‑solving abilities with keen eye for detail. Core Competencies Customer Focus Creativity Problem Solving Drive for Results Peer Relationships Leading & Influencing Time Management Motivating Others Composure Business Acumen Environment & Physical Requirements Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature. Ability to stand/walk for extended periods of time; bend, reach and lift up to 50 lbs and push/pull/carry up to 100 lbs. Exposure to hazardous cleaning chemicals. EEO Statement Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. We do not discriminate on the basis of any protected category with respect to the payment of wages. EEOC is the Law Poster. #J-18808-Ljbffr