Director of Banquets

Director of Banquets

Salary Range: $95,000.00 To $ Annually

This position reports to the Director of Food & Beverage and will oversee all banquet operations. The Director of Banquets will ensure luxury service among all Service Professionals, prepare the banquet budget, and manage the financial performance of the department. The role requires strong client communication and collaboration with culinary, sales, and marketing teams.

• Supervise and direct banquet staff, including captains, servers, lead housemen, and housemen.
• Interview, recommend hiring, schedule, train, and develop staff; conduct performance and salary reviews, recommend discipline and termination as appropriate.
• Walk–through and supervise daily operations of the banquet area to ensure compliance with SOPs, Banquet Event Orders, safety regulations, and optimal service quality.
• Review written communications to determine appropriate staffing levels, room assignments, buffet décor, and enhancements for banquet and meeting room set‑ups.
• Maintain a strong client relationship, ensuring all meeting specifications are communicated and executed by hotel operating departments.
• Ensure timely set‑up of all functions and meetings while maintaining food, beverage, and meeting specifications.
• Develop and maintain policies, procedures, and quality standards using continuous improvement principles.
• Implement a training plan to ensure high‑quality presentation and customer service among staff.
• Manage inventory, control, and breakage/loss reduction of china, glass, and silver in partnership with the Stewarding department.
• Provide daily support and guidance to banquet personnel and monitor job performance.
• Train and coach staff to maintain high service levels.
• Inspect and oversee cleanliness and maintenance of all function spaces, coordinating with Housekeeping and Engineering.
• Develop and implement weekly checklists for function rooms to improve and maintain meeting room condition.
• Ensure service delivery is carried out in accordance with guest expectations and Banquet Event Order (BEO).
• Implement effective cost controls for labor, beverage, and other operating costs.
• Assist with developing the annual budget and produce monthly forecasts; justify period‑end results to Executive Management.
• Meet with customers to review the Banquet Event Order, address changes, issues, and problems to ensure delivery of a quality product.
• Calculate and review banquet checks for accuracy and present them to the customer for signature.
• Prepare daily service charges and payroll, ensuring accurate, prompt reporting to Accounting.
• Monitor and control the maintenance/sanitation of banquet areas and equipment.
• Ensure security and proper storage of equipment; prepare equipment for the following day’s work and keep it in proper operation condition.
• Respond to any task assigned by Executive Management Team.
• Collect payment for banquet events and requisition daily functions and billing.
• Support other departments as necessary for the successful operation of Aspen Meadows.

• Bachelor’s degree or equivalent experience.
• 3+ years’ experience in a quality‑driven banquet leadership position.
• Experience with 5‑Star luxury operators preferred.
• Experience with high‑end social functions, elaborate weddings, and curated meetings preferred.
• Strong organizational skills and creative workflow management.
• Excellent command of Word, Excel, PowerPoint; payroll program experience preferred.
• Positive personality and ability to communicate with senior executives.
• Strong customer‑service orientation and skills.
• Basic knowledge of audio‑visual equipment.
• Strong technical and organizational skills.

• Must be able to stand, walk, and exert well‑paced mobility for a minimum of 8 hours.
• Must be able to lift trays, food items, bags, and cases weighing up to 30 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires manual dexterity, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
• Must be able to work effectively in a stressful environment and communicate with customers.
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