BANQUET DIRECTOR JOB DESCRIPTION

A Banquet Director is the operational authority over every event that moves through a hotel or private club's function space. Without sharp oversight of Banquet Event Orders, labor schedules, and liquor cost controls, service standards slip and guest satisfaction scores follow. In a luxury hospitality environment - where a single five-star function can span a VIP reception, a multi-course dinner, and a contracted AV setup - the margin for error is narrow. This role answers directly to the Director of Food and Beverage and owns everything from room set-up and strike to monthly beverage inventory reconciliation.

As the Banquet Director, you lead the full-service operation for the Banquet department, translating Banquet Event Orders into flawlessly executed functions while managing labor costs against forecasted revenue targets. You supervise a team that may include direct management reports and 20 or more hourly associates, coordinating daily with Catering, Culinary, and AV vendor partners to deliver consistent results across all event types.

Career Impact: Leading banquet operations at a luxury or Diamond-rated property builds the financial acumen and operational credibility needed to advance into a Director of Food and Beverage role.

Business Impact: The accuracy of your labor scheduling, cost controls, and BEO execution directly determines whether an event operation meets its profit objectives and earns repeat bookings.

Growth Opportunity: Exposure to menu development, profit plan creation, and upsell strategy positions you for broader F&B leadership roles with revenue ownership across multiple outlets.

• Review and execute Banquet Event Orders, verifying room set-up, staffing, and service timing against each function's requirements.
• Manage department labor costs by scheduling banquet staff to business levels and adjusting for real-time changes in event volume.
• Oversee food and beverage service during events, enforcing brand service standards and local liquor and sanitation ordinances.
• Control banquet beverage costs through accurate consumption reporting and monthly inventory reconciliation of liquor, china, glass, and linen.
• Recruit, hire, train, and performance-manage banquet service personnel in accordance with hotel or club procedures.
• Coordinate with Catering, Culinary, and external AV vendors to ensure smooth planning and flawless execution across all event types.
• Prepare and finalize banquet billing for income audit, completing all accounting paperwork accurately and on schedule.
• Develop upsell and enhancement strategies in collaboration with the Director of Catering and Executive Chef to increase event revenue.

• Bachelor's degree in Hospitality Management or a related field, or equivalent work experience.
• 3 or more years of banquet management experience, with demonstrated responsibility for labor cost control and guest satisfaction outcomes.
• Proven ability to read, execute, and communicate Banquet Event Orders across departments under time-sensitive conditions.
• Strong knowledge of food and beverage service standards, wine, and food preparation methods appropriate to a full-service operation.
• Experience recruiting, training, scheduling, and performance-managing hourly and supervisory hospitality staff.
• Proficiency in spreadsheet applications and hospitality management or point-of-sale systems.
• Advanced verbal and written communication skills with the ability to manage multi-level stakeholder relationships.
• Ability to lift up to 60 pounds and push or pull loads up to 300 pounds, with flexibility to work nights, weekends, and holidays as business demands require.

• Prior experience in a luxury, four-Diamond, or five-star hospitality environment with multi-outlet F&B operations.
• Completion of Hospitality First Certification, TIPS, or ASAP alcohol management training, or equivalent food safety program certification.
• Fluency in a second language, supporting communication with international guests and VIPs in a resort or urban luxury context.
• Familiarity with catering sales systems or property management platforms used in large convention or resort settings.

• Guest Satisfaction Survey (GSS) and Event Satisfaction Survey (ESS) scores, measured against departmental targets each period.
• Labor cost percentage against forecast, tracked weekly across all scheduled banquet shifts.
• Banquet beverage cost variance, reflecting inventory accuracy and consumption control across monthly reconciliation cycles.
• BEO execution compliance rate, measuring on-time room set-up, service delivery, and strike completion per event.
• Billing accuracy rate on finalized banquet checks submitted daily for income audit.
• Typical tools: property management and POS systems (commonly InfoGenesis or equivalent); timekeeping platforms (commonly ADP or equivalent).

• Base Salary Range: $75,000 to $105,000 annually, depending on property tier and market
• Bonus: Annual performance bonus of 5% to 15% tied to GSS scores and departmental profit targets
• Equity: Typically not offered at this level in hospitality operations
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 15 to 20 days annually, plus paid holidays as determined by the property
• Common Perks: Employee dining privileges, hotel rate discounts, uniforms provided, parking or transit subsidy

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Background check completion, including applicable drug screening, is a condition of employment for this position. All applicants are considered without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under federal, state, or local law. Reasonable accommodations for qualified individuals with disabilities are available upon request throughout the application and employment process. Candidates must be authorized to work in the United States prior to beginning employment.

The Banquet Director owns the full operational and financial performance of the banquet department, overseeing staff scheduling, service execution, and monthly inventory and par level management within budget parameters. Working alongside event managers and culinary teams, this role enables consistent food and beverage service standards that support member and guest satisfaction.

Key Responsibilities

• Oversee payment collection and maintain responsibility for monthly inventories and par levels.
• Manage department operations within budget parameters.
• Analyze financial and operating information, forecasting revenues and expenses.
• Recruit, select, orient, train, and develop team members according to company values.
• Ensure labor costs are aligned with the forecast.
• Schedule banquet staff and adjust staffing as business needs change.
• Verify room set-up corresponds with reservation books and function sheets.
• Communicate with event managers and culinary teams to ensure correct staffing and execution.
• Enforce food and beverage service standards for all members and guests.
• Collect payment and complete accounting paperwork according to established processes.
• Conduct opening procedures and record shift handover notes in the MOD log.
• Practice service recovery by addressing member and guest complaints promptly.

Required Qualifications

• Bachelor's degree in Hospitality Management or related field preferred.
• Hospitality First Certification, ASAP alcohol management, CPR, and Food Safety Program certification preferred.
• 2 or more years of banquet supervisory or management experience in Food and Beverage industry.
• Knowledge of food preparation, service standards, and banquet space capabilities.
• Proficiency in computer applications and spreadsheet software.
• Strong leadership ability with experience managing and developing hospitality teams.
• Strong business communication skills, both verbal and written.

Embedded within the Food and Beverage division, the Banquet Director shapes the planning and execution of all meeting, function, wedding, and off-site catering events to maximize profitability and maintain five-star presentation standards. Working closely with Event Managers, chefs, and F&B management, this role enables sustained revenue growth and return clientele through disciplined operational oversight and service leadership.

Core Functions

• Act as liaison between clients, Event Managers, and hotel venues, greeting VIPs and handling special requests.
• Create profit plans that balance profitability against promotion to drive return clientele and sales growth.
• Oversee hiring, scheduling, payroll, accounting, training, and motivation of all banquet department staff.
• Conduct training and development programs that support advancement for qualified and interested employees.
• Manage staffing levels at functions to maintain guest service standards while controlling labor costs.
• Attend and contribute to BEO meetings, staff meetings, and weekly F&B meetings.
• Oversee table and room set-up, side duties, and delivery times for rental equipment.
• Complete reports, billing, and administrative paperwork in a timely manner.
• Supervise care of equipment and manage inventory of banquet storeroom, china, glass, silver, chairs, tables, and linens.
• Enforce local liquor and sanitation ordinances and ensure compliance with all departmental policies.
• Control banquet liquor costs and maintain accuracy of beverage consumption reports through monthly inventory.
• Participate in menu creation with chefs and F&B management, staying current on industry trends.

Qualifications & Experience

• Bachelor's degree preferred.
• 3 or more years of banquet management experience, with 5 or more years in food and beverage.
• Experience in the luxury hospitality industry at the five-star level.
• Extensive wine knowledge.
• Familiarity with food preparation and cooking methods.
• Knowledge of hospitality POS systems, such as InfoGenesis or equivalent.
• Strong organizational, supervisory, and administrative skills.
• Advanced verbal and written communication skills with the ability to work across a diverse operation.
• Ability to carry 40 to 60 pounds and pull loads up to 300 pounds, with physical stamina for standing and stooping throughout the shift.

Reporting to the Director of Food and Beverage, the Banquet Director leads all aspects of banquet department operations at a luxury or 4-Diamond-rated hotel, including event execution, staffing, purchasing, and compliance with health and safety mandates. Partnering with culinary, AV vendors, and cross-functional hotel departments, this role delivers measurable guest satisfaction outcomes and departmental profit goals across all event groups.

Primary Duties

• Establish and communicate performance criteria and goals to all employees, providing timely feedback and formal reviews.
• Maintain proper staffing levels by scheduling staff to business levels within budget parameters.
• Communicate policies, procedures, and operational direction to team members both verbally and in writing.
• Oversee purchasing of banquet operating supplies to established par levels and lead quarterly inventory of supplies and equipment.
• Coordinate BEO requirements with banquet, culinary, and other hotel departments to ensure flawless event execution.
• Oversee event set-up, side duties, and AV coordination with external vendors per BEO requirements.
• Prepare and finalize banquet checks for clients and submit daily for income audit.
• Organize and supervise cleaning and maintenance of all meeting space and banquet equipment.
• Develop upsell and enhancement strategies in collaboration with the Director of Food and Beverage and Executive Chef.
• Implement and enforce all departmental policies and procedures for consistency across all event groups.
• Achieve Guest Satisfaction Survey and Event Satisfaction Survey goals across all events.
• Maintain back-of-house areas in a clean and organized manner, complying with all health and safety mandates.

Skills & Qualifications

• Degree in Hospitality Management or a related field preferred.
• 3 or more years as a Director of Banquets or Banquet Manager in a luxury or 4-Diamond-rated environment.
• Strong knowledge of food, wine, and labor costing in a full-service hotel context.
• Exceptional organizational and administrative skills with strong attention to detail.
• Proficiency in hotel management systems and standard office software.
• Strong verbal and written communication skills with the ability to engage employees and guests at all levels.
• Fluency in English required, with proficiency in additional languages preferred.
• Ability to lift 30 pounds and push and pull up to 300 pounds.
• Available to work nights and weekends as required by business demands.
• Valid driver's license required.