Director of Banquets

Description Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another. We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience. JOB SUMMARY The Director of Banquets contributes to Sanctuary Camelback Mountain's success by providing strategic and hands‑on leadership for the overall banquet operation, ensuring exceptional service and seamless event execution, and strong financial performance. This role oversees all banquet service activities, including weddings, corporate meetings, social events, galas, VIP functions, and other catered experiences, ensuring each event is executed in accordance with established luxury service standards, Banquet Event Orders, contractual commitments, and guest expectations. The Director of Banquets partners closely with Culinary, Catering & Conference Services, Sales, Food & Beverage, Engineering, Security, Finance, and other departments to ensure effective communication and flawless event execution. Guided by Sanctuary's North Star Vision and Spirit of Service, this leader fosters authentic connections, develops and inspires high‑performing teams, and creates intentional experiences beyond imagination where guests, clients, and team members feel valued, understood, and cared for. JOB FUNCTIONS Note: the following duties and responsibilities are not all inclusive Direct and oversee all aspects of Banquet operations, ensuring exceptional service and flawless execution for weddings, meetings, conferences, social events, VIP functions, and other catered events. Provide hands‑on leadership throughout the event lifecycle, ensuring operational readiness, luxury service standards, and an exceptional guest experience. Review BEOs, event resumes, floor plans, guarantees, menus, timelines, billing instructions, and special requests to ensure complete operational readiness. Lead and participate in BEO, pre‑convention, event planning, pre‑shift, and daily operational meetings to ensure clear communication and execution. Partner with Catering, Conference Services, Culinary, Engineering, Security, Housekeeping, Audio Visual, and other departments to ensure seamless event execution. Ensure banquet and event spaces are properly set and maintained according to BEOs, approved diagrams, safety requirements, and established presentation standards. Monitor event timing, food and beverage service, room transitions, staffing, and overall event flow to ensure a seamless guest experience. Serve as a primary operational contact for meeting planners, event hosts, wedding couples, VIP guests, and other clients, addressing needs and resolving concerns promptly. Recruit, train, schedule, coach, develop, and evaluate Banquet managers, captains, servers, bartenders, housepersons, and other associates. Conduct effective pre‑shift meetings covering event details, service expectations, menus, allergies, VIPs, timing, and special requests. Establish clear performance expectations and hold Banquet leadership and associates accountable for service, attendance, grooming, productivity, safety, and professional conduct. Manage banquet labor based on business forecasts, event requirements, productivity standards, and financial objectives. Monitor payroll, overtime, contract labor, beverage costs, supplies, and other controllable expenses to achieve departmental financial goals. Develop and manage departmental budgets, forecasts, financial reports, and operating plans. Review banquet checks and event billing to ensure all food, beverage, labor, enhancements, hosted bars, consumption charges, and applicable fees are accurately captured. Oversee banquet equipment and inventory, including china, glassware, silverware, linens, tables, chairs, service equipment, and other supplies. Ensure banquet storage areas, back‑of‑house areas, and event spaces remain clean, organized, safe, and properly maintained. Maintain strong communication between Banquets and Catering/Sales to ensure commitments made during the planning process are successfully delivered operationally. Participate in site tours, tastings, menu discussions, and client meetings as appropriate to provide operational expertise and support successful event planning. Review guest and meeting planner feedback and implement corrective actions and service improvements as needed. Continuously evaluate banquet procedures, staffing, and service standards to improve efficiency, employee engagement, guest satisfaction, and financial performance. Foster a culture aligned with the resort’s Vision, Sanctuary Commitments, and Standards of Excellence. Perform additional duties and responsibilities as assigned by Food & Beverage leadership or hotel management. Requirements JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Thorough knowledge of banquet and catering operations, including luxury service standards, event setup, sequence of service, food and beverage service, and event execution. Ability to read, interpret, and effectively execute BEOs, event resumes, floor plans, diagrams, guarantees, menus, timelines, and special event requirements. Strong leadership skills with the ability to direct, motivate, train, coach, and develop Banquet managers, captains, servers, bartenders, housepersons, and other associates. Ability to plan and manage staffing levels based on business demands while effectively controlling payroll, overtime, contract labor, and other departmental expenses. Strong financial acumen with knowledge of budgeting, forecasting, labor management, cost control, revenue management, and departmental financial performance. Ability to manage multiple events, priorities, and deadlines simultaneously while maintaining strong organization and attention to detail. Ability to effectively coordinate Banquet operations with Culinary, Catering, Conference Services, Stewarding, Engineering, Security, Housekeeping, Audio Visual, Food & Beverage, and other hotel departments. Excellent interpersonal and communication skills, with the ability to communicate professionally and effectively with guests, meeting planners, wedding couples, event hosts, VIPs, associates, and hotel leadership. Ability to anticipate guest needs, identify service opportunities, resolve concerns promptly, and maintain composure and professionalism in high‑pressure situations. Working knowledge of hotel and catering technology, including POS systems, event management systems, scheduling software, Microsoft Office, and other applicable hospitality systems. Ability to work a flexible schedule, including evenings, weekends, holidays, and other periods based on business needs. QUALIFICATIONS Education Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred; equivalent combination of relevant education, certifications, and progressive hospitality or banquet leadership experience may be considered in lieu of a degree. Responsible alcohol service and food safety management certifications as required by local regulations. Related Work Experience Minimum 5–7 years of progressive leadership experience in Banquets, Catering, Food & Beverage, or Event Operations, preferably within luxury hotels, resorts, convention properties, or high-volume hospitality environments. Minimum 2–3 years of experience in a senior banquet or event leadership role preferred. Demonstrated experience overseeing weddings, corporate meetings, conferences, social events, VIP functions, and large‑scale events. Proven experience leading and developing large, diverse service teams. Experience managing departmental budgets, forecasts, payroll, labor productivity, and operating expenses. Previous luxury or Forbes‑rated hotel or resort experience preferred. Experience in a high‑volume resort, convention hotel, luxury club, or destination property preferred. Experience with luxury weddings and high‑profile social events preferred. #J-18808-Ljbffr