Director of Banquets

Director of Banquets Responsible for overseeing the daily operation of the Banquet department, including recruiting, hiring, training, scheduling, staffing, and supervision of all banquet staff. Responsibilities Recruit, hire, train, schedule, staff, and supervise banquet associates. Act as liaison for the hotel and serve as point of contact for clients during events. Develop and maintain policies, training manuals, procedures, and quality standards. Manage inventory, control, and breakage/loss reduction of china, glass, and silver in collaboration with the Executive Steward. Provide daily support and guidance to banquet associates and monitor job performance to ensure successful events. Coordinate with other departments to execute client events and meetings. Inspect and oversee cleanliness and maintenance of all function spaces, public areas, and service areas. Ensure adherence to safety and sanitation policies. Create and maintain staffing schedules for events and functions. Develop and manage departmental budgets, forecasts, and financial reports, monitoring expenses and revenue performance. Implement cost‑control measures and revenue‑enhancement strategies to maximize profitability while maintaining service quality. Maintain high standards of service excellence, food quality, and presentation, ensuring consistency and adherence to brand standards. Conduct regular inspections of banquet facilities, equipment, and amenities. Collaborate with Meetings & Events and Culinary to ensure flawless execution of events. Perform additional duties as assigned based on business needs. Qualifications Prior experience as Director of Banquets or Banquet Manager. Exceptional leadership skills and ability to supervise staff, including motivating, mentoring, and performing disciplinary actions. Excellent verbal and written communication skills. Knowledge of budgeting and forecasting. Proven success in customer service and guest recovery. Ability to handle multiple priorities in a results‑oriented environment. Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint, Outlook). Continuous learning and adaptability to new technology. Knowledge of food and alcoholic beverages. Flexible schedule with availability for weekends and holidays. Luxury hotel experience is a plus. Skills & Abilities Ability to work independently or as part of a team. Strong organizational and multitasking skills. Passion for delivering exceptional service and creating memorable moments. Trustworthiness and integrity. Physical Requirements Grasping, holding, sitting, walking, repetitive motions, and bending over. Stand and exercise mobility for extended periods during shift. Lift and carry up to 50 pounds regularly. Push and pull food serving equipment and carts weighing up to 200 pounds on a semi‑regular basis. Equal Employment Opportunity Montage International is an equal opportunity employer. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. #J-18808-Ljbffr