Director of Banquets

JOB OVERVIEW

The Director of Banquets is responsible for the overall leadership, operational execution, and financial performance of the hotel's banquet and event operations. This position oversees meetings, conferences, weddings, social events, and other catered functions in a high-volume, fast-paced, full-service hotel. Such a role leads the banquet management team, ensures flawless execution of events, maintains brand and service standards, controls labor and operating costs, and builds strong relationships with clients and hotel partners.

DUTIES AND RESPONSIBILITIES

Oversee the end-to-end execution of all banquet functions, ensuring rooms are set, serviced, and broken down according to BEO specifications and agreed timelines
Review all Banquet Event Orders daily; identify and resolve conflicts, gaps, or last-minute changes before they affect the guest
Conduct pre-event and pre-shift meetings to communicate event details, service standards, timing, VIP needs, and special instructions to the team
Coordinate closely with the Culinary, Catering/Sales, Convention Services, Stewarding, Engineering, and Audio-Visual teams to ensure seamless delivery
Serve as the on-site point of contact for meeting planners and clients during events, anticipating needs and responding immediately to requests or issues
Manage room turns and simultaneous events efficiently in a high-volume environment, adjusting staffing and resources in real time
Own the banquet department's financial performance, including revenue, labor cost, food and beverage cost, and departmental profit
Prepare, monitor, and adhere to the annual banquet budget and forecasts; explain variances and take corrective action
Accurately capture and post all banquet charges, ensuring event checks are reconciled and signed at the conclusion of each function
Optimize labor scheduling against forecasted business volume to maximize productivity while protecting service quality
Manage inventory of banquet equipment, china, glassware, silverware, linens, and supplies; control breakage, loss, and par levels
Identify upsell and incremental revenue opportunities (bar service, enhancements, gratuities, service charges) in partnership with Catering Sales
Recruit, hire, train, schedule, and supervise banquet management, captains, servers, bartenders, and set-up staff
Set clear performance expectations and conduct regular coaching, feedback, and formal performance reviews
Build and maintain a flexible staffing model that scales with peaks and valleys of business
Foster a positive, inclusive, and accountable team culture aligned with hotel’s values spirit
Ensure all team members are trained on service standards, sequence of service, safety, sanitation, and responsible alcohol service
Address employee relations matters promptly and fairly, in partnership with Human Resources
Deliver consistently exceptional service that meets or exceeds Hilton brand standards and drives high guest satisfaction and meeting-planner scores
Build strong relationships with clients, corporate accounts, and social hosts to encourage rebooking and referrals
Proactively identify service recovery opportunities and resolve guest concerns with urgency and professionalism
Walk event space regularly to inspect cleanliness, setup accuracy, lighting, temperature, and overall readiness
Perform other duties as assigned

QUALIFICATIONS AND REQUIREMENTS

Education & Experience

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

Required Skills/Abilities

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 the ability to manage multiple concurrent events without compromising quality
Excellent communication and interpersonal skills with guests, clients, and all levels of staff
Calm, decisive problem-solving under pressure and in time-sensitive situations
Detail-oriented with a relentless commitment to service excellence and brand standards
Proficiency with banquet/catering software, point-of-sale systems, and Microsoft Office