DIRECTOR OF BANQUETS

Key member of the Food & Beverage management team, responsible for overseeing all aspects of banqueting and catering operations. Leads a team of banquet managers, and service staff in delivering flawless and memorable events, from weddings and galas to corporate meetings and conferences, while maintaining the highest standards of quality and service excellence.

Primary Responsibilities:

• Develop and implement strategic plans, goals, and initiatives to drive banquet and catering revenue, profitability, and guest satisfaction.
• Lead, mentor, and empower the banquets team, providing guidance, training, and performance feedback to ensure a high level of professionalism and service excellence.
• Oversee the planning, coordination, and execution of all banquets and events, from initial inquiry to post-event evaluation, ensuring seamless and memorable experiences for guests.
• Collaborate with the sales and marketing team to develop sales strategies, pricing structures, and promotional activities to maximize revenue and occupancy.
• Maintain strong relationships with clients, vendors, and partners, anticipating their needs and preferences to exceed expectations and foster repeat business.
• Ensure compliance with health, safety, and sanitation standards in banquet facilities and food preparation areas, in accordance with local regulations and brand standards.
• Manage banquet budgets, forecasts, and financial reports, analyzing variances and implementing cost-saving measures to achieve financial targets.
• Stay updated on industry trends, emerging technologies, and best practices in banquet and catering management, implementing innovative solutions to enhance operations and guest experiences.
• Serve as a liaison between the banquets department and other hotel departments, including culinary, housekeeping, and engineering, to ensure seamless coordination and communication.